OKIN, which means “baker” in Basque, is a family business founded in 1994 and located in the Basque Coast (in Zumaia, 40 km from San Sebastian).
We are exclusively bakers. From our beginnings almost 25 years ago to the present day, we have remained faithful to bread. At each crossroads our focus has been clear: bread is the food we believe in, and the best way to feed our own. This has provided us with a clear identity. We continue to improve, attentive to the smallest details in our classic breads, whilst investing in new recipes and ranges to cater to more specific niches.
100% “CLEAN LABEL”
We’re committed to healthy bread, throughout our range.
We believe that bread is a healthy food. In this sense, the Clean Label philosophy serves as the basis for our Health and Innovation developments. Two words that are linked to all of our innovation projects. Our portfolio doesn’t contain a "Healthy Bread" range. For us, healthy is not an option, but rather an essential ingredient in all of our ranges and breads. We seek the best partners for our R&D&I projects. Whilst we provide the baking know-how, we also collaborate with universities, innovation centers or associations who contribute with their own specific knowledge.
Tradition and LEADERSHIP IN RUSTIC BREADS
Leaders in the category nationally.
Our origins are rustic. We started out making ciabatta bread and we have remained true to our roots: increasing the quality and quantity of our of rustics, and adding a rustic touch to our other families.
INDEPENDENT FAMILY BUSINESS
We are committed to close and long-term relationships.
We are a family business dedicated to baking bread. There are no shortcuts or secret ingredients. Our evolution and growth over the past 25 years has been solely based on the work of our people. Which is why we believe in local employment, and in maintaining loyal and trusting relationships with our suppliers, customers and partners, and in transparent and concise communication with the consumer.
GASTRONOMIC TRADITION AND CULTURE
We form part of Basque Gastronomy
The environment in which we were born shapes what we are. A work ethic and a culinary culture coexist in the Basque Country. Making it the region with the most Michelin Stars per square meter. We participate and are involved in improving our environment. An approach that guides us as we open up to the outside world, continuing to evolve and learn from other cultures. Multiculturalism enriches us and helps us grow.
production lines managed using the LEAN methodology
IFS Food certification score
tonnes of annual production capacity
pallets of storage capacity
of orders served just in time (less than 24h) throughout Spain.
service ratio above 99%.
We manage our bakery according to Lean manufacturing principles, which employs 200 people spread over 5 production lines. We are thereby able to optimise product quality, capacity and times for our customers.