Artisan bread is amazing and unique. Every loaf of bread is a product of hand work, plenty of time and lots of energy spent. Of course, it is the rich experience and knowledge, that always stand behind the process.
When I bake, everything is important. I pay attention to all the ingredients, its origin and farmers' approach. Baking with passion and love is not just words for me. It is a philosophy and a way of life. I put all my knowledge, experience and values into every baked loaf of bread. Baking is essentially a way to express love, the most powerful feeling in the world. This is my way of telling my loved ones that I love them.
To eat clean food is like an ideology. Food, that doesn't destroy diversity. Food, that doesn't poison soils. This is a radical step, that will help you to understand how to eat healthy and live beautiful and delicious life.
My name is Stan Shigaev and I have created Hytte Bageri to show people my passion for bread and to give everyone opportunity to meet my approach and taste the bread I bake.
When I bake, everything is important. I pay attention to all the ingredients, its origin and farmers' approach. Baking with passion and love is not just words for me. It is a philosophy and a way of life. I put all my knowledge, experience and values into every baked loaf of bread. Baking is essentially a way to express love, the most powerful feeling in the world. This is my way of telling my loved ones that I love them.
To eat clean food is like an ideology. Food, that doesn't destroy diversity. Food, that doesn't poison soils. This is a radical step, that will help you to understand how to eat healthy and live beautiful and delicious life.
My name is Stan Shigaev and I have created Hytte Bageri to show people my passion for bread and to give everyone opportunity to meet my approach and taste the bread I bake.
Artisan bread is amazing and unique. Every loaf of bread is a product of hand work, plenty of time and lots of energy spent. Of course, it is the rich experience and knowledge, that always stand behind the process.
When I bake, everything is important. I pay attention to all the ingredients, its origin and farmers' approach. Baking with passion and love is not just words for me. It is a philosophy and a way of life. I put all my knowledge, experience and values into every baked loaf of bread. Baking is essentially a way to express love, the most powerful feeling in the world. This is my way of telling my loved ones that I love them.
To eat clean food is like an ideology. Food, that doesn't destroy diversity. Food, that doesn't poison soils. This is a radical step, that will help you to understand how to eat healthy and live beautiful and delicious life.
My name is Stan Shigaev and I have created Hytte Bageri to show people my passion for bread and to give everyone opportunity to meet my approach and taste the bread I bake.
When I bake, everything is important. I pay attention to all the ingredients, its origin and farmers' approach. Baking with passion and love is not just words for me. It is a philosophy and a way of life. I put all my knowledge, experience and values into every baked loaf of bread. Baking is essentially a way to express love, the most powerful feeling in the world. This is my way of telling my loved ones that I love them.
To eat clean food is like an ideology. Food, that doesn't destroy diversity. Food, that doesn't poison soils. This is a radical step, that will help you to understand how to eat healthy and live beautiful and delicious life.
My name is Stan Shigaev and I have created Hytte Bageri to show people my passion for bread and to give everyone opportunity to meet my approach and taste the bread I bake.
The idea
Hytte [‘hʏttə] is a Norwegian word for a tiny hut.
I was inspired for such a name for my project with my big love to Scandinavian countries, its culture, the way people live there and their approach to work and things they do. I have tried to breath in a piece of this approach into my project. There is also a direct association with the name: Hytte was born in August, 2019 in Saint Petersburg, as a tiny weekend home bakery. I was used to bake breads on the weekend, and baking give me pure joy and rest for my soul.
I believe that mostly small producers can pay maximum attention to the quality of their product. Bread begins with flour, and flour itself, begins with the grain. Grain grows on the ground, and the way a farmer treats his land and his business, finally affects the quality of his harvest. I appreciate the opportunity to share my approach to business with you, so I choose my suppliers very carefully.
I mill most of wholegrain flour on site, using my Austrian made grain mill with granite stones.
I was inspired for such a name for my project with my big love to Scandinavian countries, its culture, the way people live there and their approach to work and things they do. I have tried to breath in a piece of this approach into my project. There is also a direct association with the name: Hytte was born in August, 2019 in Saint Petersburg, as a tiny weekend home bakery. I was used to bake breads on the weekend, and baking give me pure joy and rest for my soul.
I believe that mostly small producers can pay maximum attention to the quality of their product. Bread begins with flour, and flour itself, begins with the grain. Grain grows on the ground, and the way a farmer treats his land and his business, finally affects the quality of his harvest. I appreciate the opportunity to share my approach to business with you, so I choose my suppliers very carefully.
I mill most of wholegrain flour on site, using my Austrian made grain mill with granite stones.
I am very interested in revealing the potential hidden in the grain, and I’m glad I can show you, that bread can be a completely stand alone food product on your table.
Baking is not just a pleasure for me, it’s a way to express my feelings. It reflects my state of mind. I believe in my product and I believe that one day Hytte will become a good example of sustainability, true care for the craft and the customers.
Baking is not just a pleasure for me, it’s a way to express my feelings. It reflects my state of mind. I believe in my product and I believe that one day Hytte will become a good example of sustainability, true care for the craft and the customers.
Bread and pastries
Sourdough bread is amazing!
Making it I am constantly learning something new, developing myself, moving either forward or stepping back a few steps. This is exactly how the interaction with the dough happens, because the sourdough is an alive being, the life and condition of which is influenced by many factors: air temperature and humidity, water quality, flour mixture, and of course experience. Experience becomes the most important when making bread.
Full list of selected works can be found on this page. Some highlights are listed below.
Making it I am constantly learning something new, developing myself, moving either forward or stepping back a few steps. This is exactly how the interaction with the dough happens, because the sourdough is an alive being, the life and condition of which is influenced by many factors: air temperature and humidity, water quality, flour mixture, and of course experience. Experience becomes the most important when making bread.
Full list of selected works can be found on this page. Some highlights are listed below.
100% wholegrain bread
Single variety wheat bread made of 100% fresh milled wholegrain flour (unsifted). The best way to taste the wheat terroir, or to find the difference between winter or spring wheats, or just different wheat varieties. The bread has less volume and very soft and juicy dark coloured crumb. The flavour varies depending on the grain.
The Fields Blend #1
Light rye bread made with high amount of fresh milled high extraction rye flour and T80 wheat flour. A flavorful bread with a dark, tender, creamy crumb, and a deeply caramelised crust to balance the taste. The taste will change towards more distinct rye tasting notes, as the bread gets mature.
Tourte de seigle
Timeless classic from regions around Auvergne, Alpes, Switzerland and south of Germany. rye tourte or pain auvergnate is made of 100% fresh milled wholegrain winter rye flour sourced from small cooperatives around Tselinniy district in Altai region. It was not easy to adopt this rye variety for such a bread type, as it has HFN below 180.
Canelé
Coming originally from Bordeaux, true canelés are baked in copper moulds seasoned with beeswax. Deeply caramelised and crispy crust is followed with custard-like crumb, tasting notes are vanilla, rum and tiny hint of citrus. It is best to cut in half lengthwise or crosswise, enjoying the aroma and appearance. Hytte's canelé is made using fresh milled sifted spring soft white wheat flour. Grains are sourced from Belarussian farmer and father of a good friend of mine.
View the entire list of selected works
Consulting
It's been almost 10 years since I started learning sourdough baking.
I gained a lot of knowledge and experience through these years. There were lots of ups and downs, big steps forward have changed by going several steps back, I have spent hours of analysis of my processes, read lots of books and scientific articles about fermentation, bacteria and yeasts. I have always felt I want to share my knowledge and help others to walk this path easier. I dream to release a book on wholegrain sourdough baking one day, to share my knowledge and approach, but yet it is still a dream, I am ready to help you by sharing my expertise now.
Here are some examples of how can I advise you:
I offer private workshops for home bakers. I can advise you with any request, from dough handling to choosing of the appropriate equipment and tools for comfort home baking.
If you are interested in a step-by-step video tutorial with my comments, feel free to request.
Please feel free to contact me
I gained a lot of knowledge and experience through these years. There were lots of ups and downs, big steps forward have changed by going several steps back, I have spent hours of analysis of my processes, read lots of books and scientific articles about fermentation, bacteria and yeasts. I have always felt I want to share my knowledge and help others to walk this path easier. I dream to release a book on wholegrain sourdough baking one day, to share my knowledge and approach, but yet it is still a dream, I am ready to help you by sharing my expertise now.
Here are some examples of how can I advise you:
- I have rich experience and knowledge in wholegrain baking. I would love to help you to step forward towards wholegrain baking and baking with fresh milled flours
- Help you start using more heritage grains in your products
- Build or improve your bakery processes as well as optimize the processes you have
- Develop new recipes and formulas or help with improving yours
- Guide you on the way to wholegrain laminated doughs
- Help you to start sourcing best local ingredients and establishing relationships with local farmers and producers
- Help you with choosing and setting up bakery equipment if you are going to open your own bakery
- Help you choosing and setting up a mill if you are looking towards starting to mill flour on site
I offer private workshops for home bakers. I can advise you with any request, from dough handling to choosing of the appropriate equipment and tools for comfort home baking.
If you are interested in a step-by-step video tutorial with my comments, feel free to request.
Please feel free to contact me
Get in touch
