The paper explores the potential of using by-products resulted from the processing of seabuckthorn fruits (Hippophae rhamnoides) in the bakery industry, as an example of applying theprinciples of circular economy. The study highlights the nutritional value of sea buckthorn,which is rich in vitamins, antioxidants and fibre, and analyses the impact of adding seabuckthorn powder to bread on the sensory and physico-chemical properties of the finalproduct. The bread samples were prepared with various additions of sea buckthorn powder(1%, 3%, 5%), and the sensory analysis revealed that an addition of 1% improves the taste,aroma and texture of the bread, keeping a high level of acceptability. The results suggest thatsea buckthorn by-products can be successfully integrated into bakery, helping to reduce wasteand create functional food products in line with sustainability goals. This research highlightsboth the economic and ecological benefits of leveraging local resources in the food industry.