The project will start in early September and will last a year. As part of the project, the conditions for baking and selling pastries will be regulated. During the winter, workshops will be held, in the spring there will be a tour of good practice and the collection of culinary heritage in the area of operation of both societies, which will be published in the brochure.
You are invited to get involved in the project, which you communicate to the company mail or by phone 070 303 321.
