Audrius, an employee of Vilniaus Duona: we need to remember that we bake bread, we don't carry bricks

This year, on the occasion of our company's 140th birthday, we interviewed several veterans of Vilniaus Duona and asked them to share their memories. For your attention – the first conversation.

Audrius Lataitis started working in the bakery in 1989 in Panevėžys. During these years, he has tested his abilities in a number of areas: he has worked as an AVS (Automated Control Systems) engineer, production manager, technical director and currently holds the position of project manager.

Journalist: Audrius, when did you start working at Vilniaus Duona? Maybe you remember your first day at work?

Audrius: I started working in 1989, my first position was as an AVS engineer. I don't remember much, he introduced me to a colleague, showed him everything, gave him a tour of the factory.

Journalist: You say that you started with the position of an engineer, what are you responsible for at the moment? What areas did you try at Vilniaus Duona?

Audrius: Since 2007, I have been a project manager, not only in Lithuania, but also in bakeries in the Baltic States, which belong to the group of companies. Before that, as I mentioned, I was an AVS engineer, production manager, technical director.

Journalist: Tell us, which position is closest to your heart and you liked the most?

Audrius: I have worked in my current position for the longest time, so I like them the most. I am my own boss: I have no subordinates, I am responsible, so I know that everything will be done on time and with high quality. I often say that this position is according to my character. There is no need to control others, everything is done in a timely and responsible manner, there is no need to take risks. Nevertheless, all my experiences and responsibilities were interesting, I learned a lot of things.

Journalist: Tell us more about your previous work experiences.

Audrius: I worked as an AVS engineer for only one and a half years. This work is more related to the maintenance and repair of automated devices, more baking ovens. I came across aspects of improving certain devices. In the beginning, my responsibilities were quite technical, later – my work functions were expanded to the level of the group, budgeting, idea generation, and work with innovations were included. I also prepared drawings, learned to work with various programs, and mastered English.

Journalist: What does your typical working day look like? What challenges do you have to face?

Audrius: I spend part of the day at the computer: it is working with various documents, contracts, coordinating orders, communicating with suppliers, managing accounting, reporting, budgeting, etc. The next part of the day, I visit certain production areas of bakeries. I often have to go to Vilnius because I live in Panevėžys. In the past, before the pandemic, we had to visit not only the Baltic States for work, we used to travel to Finland. There were many business trips.

Journalist: Why did you choose Vilniaus Duona?

Audrius: In the beginning, it was the Panevėžio Duona combine. I graduated from Kaunas Polytechnic Institute, industrial electronics. I had the opportunity to choose the place of appointment. Since I lived in Panevėžys, I chose from the places there. I consulted with others and chose the food industry – there seemed to be greater opportunities and a guarantee that the company would stay and not go bankrupt. A year and a half later, the CEO appointed me as an engineer, it was such a sudden leap.

Journalist: How do you get along with your colleagues? How would you describe those who work?

Audrius: There was everything, there are both positive and negative, depending on which department. Now the atmosphere is better if you compare it to what it was ten or fifteen years ago. I am friendly, help when needed, and ask for advice myself. There were anger and arguments, it's normal, but the team is friendly.

Journalist: Do you have colleagues who have become close friends?

Audrius: Sometimes we call each other after work, we talk about a lot of things. We also gather for informal activities: celebrations are organized by Vilniaus Duona, but sometimes, with a certain group of people, we gather and spend time, e.g. We go kayaking. I would single out that such visits occur 3-4 times a year.

Journalist: What has changed fundamentally at Vilnius Bread?

Audrius: The differences are huge if we look at buildings and equipment. What we had before, and what we have now, is completely different. There were old product lines, many bakeries, old buildings, hygiene was not the same, a lot of defective products and losses. I remember we used to produce a lot of products. For example, we had about a hundred different product names. There were various confectionery, waffles, gingerbread, chips. Now we produce industrially: larger quantities, which reduces the cost price, fewer people are employed, the level of automation and optimization of work processes have reduced the number of employees. Now there are much fewer defects, the devices allow you to achieve better results. The work culture is different, there is improvement in all areas.

Journalist:How did they bake bread early?

Audrius: Very similar to now. The technology, in principle, has not changed, but of course, the current equipment is more modern. In the past, almost all devices were made by the Soviets, there were more failures, but the technology itself hardly changed.

Journalist: What stages did the baked goods go through?

Audrius: As for the production itself: first dosing raw materials, then mixing the dough, dividing the dough into smaller pieces, processing those pieces, baking, cooling, packaging. The same procedure exists now, but there are nuances. For example, other raw materials are added when baking rye bread.

Journalist: Is it better to work now?

Audrius: Now are more interesting times. We can do a lot of things with our own hands, propose ideas, because we receive investment funds. Anyway, investments are not only intended for equipment, but also focused on buildings, engineering solutions and systems. It's much easier now than it was before.

Journalist: Audrius, what prompted you to stay in the company for so many years?

Audrius: I am completely satisfied with the working environment and conditions. Plus, I'm a conservative person, I don't like to change places and run. I like consistency. A team is very important, when you get along, you don't really understand how you should fit into another team. You know what to expect from your colleagues, how they can help you. I'd feel like a white crow. A very important experience: over the years I have revealed myself in my work, I would not like to start everything from the beginning. It is said that people do not improve when they stay in one place, but I do not agree with that.

Journalist: Were there any considerations to change the place of work?

Audrius: It was. During all my time, I had eleven different managers, four of them were foreigners. And now my boss is Finnish. There were definitely moments when I thought about not torturing myself and changing jobs.

Journalist: Highlight the good traits of the employer.

Audrius: I like that I met competent and humane employers here. They know how to talk to an employee and understand that we are the greatest asset. If something happens, they don't blame you, they look for ways to solve the problem, not the guilty ones. They say: you will learn, everything will be fine. This approach is very important. I can say that the company has a high level of managers.

Journalist: Tell me, what are your favorite products?

Audrius: In the past, fruit bread was delicious, now it is not on the market. It came with various dried fruits. Now I would single out "Agota" bread, delicious "Urtė" 7-grain bread. The baguettes are all delicious, especially "Capitals".

Journalist: Has the taste of the products changed?

Audrius: It's hard to say, and then it was delicious, and now. Nowadays there is a greater variety, there are products with grains, a larger selection. Personally, for me, baguettes are definitely tastier now. They are fluffy, retain their freshness longer.

Journalist: Do you miss a product that you no longer bake?

Audrius: No. Many people say that Palanga Bread used to be tastier and miss the old taste. We used to bake it in old clay ovens when we started baking it in a more modern way – people stopped buying it. Although the recipe is the same, the taste has changed. In the past, it was a very popular bread, producing about 30 tons per day.

Journalist: Audrius, what would you wish for those who start their journey at Vilnius Bread?

Audrius: Stubbornness, patience and don't let your nose down. If you work responsibly and honestly, you will be noticed. No matter what position your job starts in, there are many opportunities for growth here. I would also like young people to be motivated not only by their salary: the company has good social guarantees and a team. It is important to understand that we do not carry bricks, but bake bread that people will eat. Young people are welcome, we want them to come and bring energy.

Journalist: Thank you for the interview.