Did you know that the lifespan of a piece of pastry is 24 hours? How can we fight waste in an industry in which time is a critical factor?

Today Olalla Docampo, Director of Operations of Grupo Alimentario Docampo, tells us about the peculiarities that make the world of artisanal and industrial bakery fascinating.

With diverse businesses that work from the bread you can buy in their shops in Pontevedra to the toast you find in most supermarkets in Spain, Olalla gives us a tour of the processes, characteristics, and passion behind this work.

You can’t miss this episode!