Fighting food waste
In a world where roughly one third of all food ends up in the bin, we bake with respect. Producing to order and in small quantities means making only what is needed, valuing every single ingredient and eliminating excess.
01 — Our name
Our name, our story
Er Mel is more than a name: it is a bridge between past and present, between Italy and Norway, between our history and our passion.
As a child in Italy, everyone called me Mel — a nickname born from my surname, Mellano. When I arrived in Norway, I discovered with great emotion that “mel” in Norwegian means exactly that: flour. To this we added the article “Er”, borrowed from the Roman dialect of my homeland.
From this meeting a play on words was born, one that holds a deeper meaning:
“Er Mel” also means “to be flour”.
For us, flour is the primordial element: living matter, pure and essential, which changes, shifts and transforms over time as it interacts with water, yeast, hands and the elements around it.
