• Nathalie Spencer

In the process of bread making, pieces of grain husk are separated from the flour when milled. This byproduct, called ‘bran’, is often discarded as a waste product, however its properties offer exciting design potential. Together with E5 Bakehouse, an artisan bakery in East London, Elissa Brunato and myself explored the materiality of this byproduct to pose possible applications for its use. In studying the systems that surround artisanal baking, we are proposing a new ‘in-house’ system that enables the bakery to collect the wasted bran and turn it into a more sustainable alternative to packaging. In collaboration with Elissa Brunato and E5 Ground.