The idea
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 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.
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.
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 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.
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.