GRAINS
"Flour deserves the same care as any other raw material. We need to know how the grain is grown and processed, what it actually means when you say high-quality flour, but also who and what we support by buying it."
Tomáš Karpíšek, founder of Ambiente
In January 2023, we started our quest for grains that form the basis of Czech cuisine, among others. The initial impetus came from the founder of Ambiente, Tomáš Karpíšek, who made us realize how necessary it is to pay attention to flour as a basic ingredient and improve its quality in our businesses and in the homes of our guests.
The task was taken up by the UM board, which is made up of representatives from education, innovation and marketing. Together they search for mills, organize exploratory trips and run courses for colleagues, who test and taste which flour suits them most in their kitchens and workshops.
Together we have already visited farmers, millers and experts. We've visited the Probio, Střížov and Dubecko mills, the Úlovice Ecofarm and the Prague Genobank, and we've visited bakers in Berlin and Turin to compare the Czech and Italian approaches to milling grain. We hold workshops with bakers such as Antonio Carlini, Juliana Fischerová alias Maškrtnica or Daniele Combi.
