Michael Friedermann isn’t a baker by trade; he studied agricultural economics and is now in charge of the hospital workshops. Baking bread is just one of the many things that are handled by the workshop.
The wheat the team uses comes from small local farms. It is cleaned in a wheat cleaning machine, built by Diospi Suyana veteran Michael Möhrl. After seeds of weed and little rocks have been removed, Michael Friedemann grinds the wheat in a mill. The grain is turned into whole wheat flour, which is then used to bake bread – about 400 rolls and 18 loafs of bread per week.
It still unclear whether the yummy bread smell increases or decreases people’s enthusiasm for work. Those of us, who are dreaming of biting into a fresh slice of bread while standing in the OR should use their knife rather carefully.
