Beer made out of leftover bread? Meet the brain behind the bakery that has been making waves in Stockholm with its innovative concept and commitment to sustainability. In February 2023, Robin Delselius Bakery became the in-house restaurant at Epicenter, as a result of Robin’s experience of the vibrant community and creative space. We sat down to learn more about the history, present and exciting future of Robin Delselius Bakery – meet Robin Delselius!

The Inspiration Behind Robin Delselius

Robin Delselius, proud son of the Delselius family, comes from a long line of bakers and pastry chefs. When deciding on the name for his bakery, Robin’s uncle suggested using his own name, due to Robin’s aspiration of carrying the family legacy forward and preserving the craft tradition. As a consequence of this, Robin Delselius Bakery was born.

Sustainability as a Main Priority

Besides preserving the craft tradition, there is no doubt about Robin’s main priority and the belief in a collaborative force. Robin explains,

“For me, it is important that we all strive to contribute and influence our surroundings and future. We all have a responsibility, and we can all do something to make a difference. As a business owner with 90 employees, it is incredibly important for me to be a good role model, someone they look up to and who can inspire them and colleagues in the industry.”

Surplus Bread Turns into Beer

Robin Delselius Bakery has implemented several sustainability initiatives. The bakery collaborates with “Too Good To Go,” a platform that reduces food waste, by offering leftover foods and pastries at discounted prices. Additionally, they repurpose surplus sourdough bread to create their own bread beer in a new partnership with “Crumbs“. Furthermore, Robin has formed a close collaboration with Truls, the owner of RSCUED, to combat fruit waste. Together, they are initiating the “Bananuppropet,” a playful movement aimed at inspiring the industry to take significant steps in reducing food waste.

Utilizing Data for Sustainability

Robin Delselius Bakery is harnessing the power of data to further their sustainability goals. Through the implementation of a digital program called “Baking Brain,” which synchronizes sales, waste, and production data from all seven of their bakeries, they can generate more accurate baking lists for each day. By utilizing algorithms and advanced technology, they can minimize waste and optimize production. This data-driven approach improves efficiency and ensures better preparation for future weeks, seasons, and years.

Collaboration and Experimentation

When developing menu items, Robin focuses on flavors that complement the seasons and uses fresh, seasonal ingredients. For instance, he opts for fruits during the summer months and indulgent chocolate creations during the winter. Robin prefers simple and clean flavors, highlighting the quality of the ingredients. He believes that less is more and aims to create products that showcase the craftsmanship of his team. Collaboration and experimentation with his skilled colleagues play a crucial role in the menu development process.

Plans on the Horizon

Robin Delselius Bakery has exciting plans on the horizon. Currently, their focus is on establishing food and beverage services for Epicenter Stockholm. They are planning several enjoyable events, corporate gatherings, and networking opportunities from the autumn onwards. These occasions will offer Epicenter members a chance to engage in memorable experiences, aligning with Robin’s vision for the future.

Choosing Epicenter Stockholm

The decision to launch Robin Delselius Bakery at Epicenter Stockholm was driven by the vibrant atmosphere of creativity, opportunity, and forward-thinking present in the space. 

“I can honestly say that by having the opportunity to work at Epicenter last fall, my brain went into overdrive and my creativity started flowing even more than before. I gained new energy and developed a much clearer vision of how I want to steer Robin Delselius Bakery into the future, Delselius 2.0”.

Thank you for sharing your story Robin.

Get in contact: robin@robindelseliusbageri.se

Explore more about Robin Delselius Bakery here