What does bread production look like in a bakery operating around the clock? First- and third-year students of the Food Science and Technology study program at Kaunas University of Technology (KTU) saw this up close when they visited the "Vilniaus duona" bakery in Panevėžys.
Lithuanian flour cannot be taken for granted: harvest quality varies from year to year, we have to compete with foreign markets for the best grain, and maintaining a reliable supply of rye requires continuous effort. Marius Dužinas, CEO of our long-standing flour partner Malsena Plius, shares his insights on this topic.
Vilniaus duona colleagues came together for the company’s annual event – a day filled with conversations, shared successes and challenges, and plenty of competitive spirit. Nine teams built their own race cars and put them to the test on the track.
Freshly baked new portion breads for the Danish market are already coming off the line at our Vilnius bakery. This was a large-scale project that colleagues from the Vilnius bakery and across the Lantmännen Group managed to implement together within just a few months of the decision to go ahead. Dalia Zdanovičienė, Head of the Vilnius Bakery, tells us more about the project.
Gintaras Kondratavičius joined Vilniaus duona’s bakery in Vilnius after a period away from the workforce. Having spent several years caring for his elderly mother, he was looking for an opportunity to return to work. His neighbours had long-standing ties with Vilniaus duona, dating back to the time when the bakery was still located in the Konarskis area.
Would you be comfortable showing your kitchen to a guest who turned up unexpectedly? Most of us tend to tidy up before visitors arrive, while some homes are kept spotless at all times. Now imagine a professional BRCGS auditor walking into your kitchen unannounced.
Lidija Tinterienė, the shift manager at our Panevėžys bakery, joined Vilniaus Duona after returning from maternity leave. Over the years, her young children have grown into teenagers, while Lidija built her own career, becoming a shift manager within just a year.
Lukas Sukiasian asks if we can speak in the afternoon. After a night shift, mornings are reserved for sleep. The shift pattern and the generous time off between rotations were exactly what drew him to Vilniaus duona a year and a half ago.
Vilniaus Duona continues its partnership with SOS Children's Villages Lithuania. For the third consecutive year, we have been supporting the organization's events for children and families by providing our bakery products.
We recently welcomed guests from the Food Safety and Quality Department of the Lithuanian University of Health Sciences to our Panevėžys bakery. They gained a closer look at how our bread is made and how we ensure quality and food safety every day.
