Bakker Klaas bakes sourdough on site at Wintercircus, supplying its catering and other outlets.
The presence of Bakker Klaas inside Wintercircus is fully in line with the sustainable ambitions of the site, with a clear focus on local production and short supply chains. The sourdough bread is baked on the spot in an open workshop, which also supplies other points of sale from the same location. The dough products coming out of this in-house bakery are equally used within the catering operation of Wintercircus itself, so the bread served at events is produced metres away from where it is consumed.
Sustainability added value: Producing bread on site removes transport, packaging, and intermediate storage from the supply chain, cutting CO₂ emissions and waste linked to externally sourced bakery products. Because Bakker Klaas also supplies the in-house catering, Wintercircus replaces an entire delivery flow of bread with internal logistics on foot, while keeping income from this product flow within the site.