At the heart of our approach is the challenge of creating circular recipes. This design process calls for dedication and engages all senses—including those often overlooked, such as smell, taste, and touch. We experiment through trial and error using by-products (often gone to waste) to find the connection between science and cooking.

The goal is not merely to minimize waste but to reveal the unexpected potential of surplus ingredients: sparking creativity, fostering new insights, and strengthening connections within our team. It also deepens curiosity about the origins of what is on our plate. After all, food is more than just nourishment—it is a language that reflects how we interact with nature and each other. 

Last month, we challenged a few of our team members to come up with a full, circular menu. We’ve been making labneh (strained yogurt with olive oil and salt) for years. And we always end up with a specific by-product which is called whey water: a translucent liquid full of proteins and lactic acid, sometimes seen in the process of cheese making. 

Carla, Leta, Spriha and Ferdinand were asked to think of possibilities to include whey in every single one of the menu items they were designing. Here’s where they landed: 

• Soup of the Day: The lactic acid of the whey brings a bright note to our earthy soup, just like lemon juice would.
• Bella’s Quiche: A classic from the bakery, using yogurt to soak toasted stale bread and enhance creaminess.
• Whey Spinach Pancake with Labneh: Batter made with whey is brighter and more complex than with milk, pairing perfectly with our rich buckwheat flour.
• Tonka bean Muffin with Zabaione: Buttermilk in sweet baked goods is delicious— substitute it for a bit of whey and you get the same  creaminess, moisture, and tanginess.
• Fermented Soda: We experimented using whey as a starter culture to ferment juices. Fermenting orange juice with spices created our own unique soda, with a bitter note, reminding us of grapefruit juice.

Through exploring all components of a product, we are engaging more deeply with the transformation of food at BL. We’ll be continuing to experiment with themed menus that challenge us to reduce waste and be creative in the kitchen. Come on by, for a taste of our first themed menu on Tuesdays, Wednesdays, Thursdays.