We had the good fortune of connecting with Hedvig Bourbon and we’ve shared our conversation below.

Hi Hedvig, can you walk us through the thought-process of starting your business?
The idea to start a crispbread bakery came to me one summer in Norway. I have 3 kids, enjoyed being a stay at home mom for several years, and was playing with the idea of going back to the workforce. My aunt Liv was baking Knekkebrød, as we call it in Norway. It was delicious and I got hooked. I thought, we don’t have this in the US. This is it, I am going to start a Knekkebrød business.

My aunt Liv, thought me that summer how she bakes her Knekkebrød. Back in Brooklyn, I started baking and experimenting with the recipe. My family, friends and teachers at the kids’ school were my test market and tried each batch. They all loved it, but found it dry, which is what Nordic crispbread usually is as its based on grains, seeds and water. Drawing inspiration from my time in Italy, I added extra virgin olive oil and that was a game changer. This created a delicious flavor everyone loved it, and Norwegian Baked was born.

As crispbread is naturally very healthy, it was important to me that all the ingredients are high quality and organic. The packaging I kept simple with a lined kraft bag and window so the consumers can see the product. The crispbread is fresh baked and ships directly out to the stores. We have stayed true to having our product handcrafted. As we have grown, we’ve added more bowls, trays and ovens. It is still today as if I am baking for my family but now for Knekkebrød fans all over America.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I find it interesting how everything throughout my life till now has helped me create, start and succeed with Norwegian Baked. From dancing ballet growing up, my grandmother and mom always baking from scratch with fresh ingredients, living in Italy learning the importance of cooking with passion and delicious EVOO, my grandfathers spark for entrepreneur ship, just to mention a few. I am also very fortunate to have a supportive husband and kids, and friends that have been generous with encouragement, advice and feedback.

It’s been 8 years since I took my first samples of Norwegian Baked Knekkebrød and walked into several cheese and gourmet food stores in Brooklyn. Norwegian Baked has grown from me baking at home and my husband delivering to stores in Brooklyn and Manhattan on his way to work to today having a bakery with 4 employees and over 450 retail partners across America. When opening the bakery in the morning I pinch myself. I am fortunate to love what I am doing. With our organic and wholesome crispbread we are sharing a passion for pure nutritious food. Through this we are connecting with people and families nationwide, spreading the joy of hygge and a little piece of nordic culture.

It’s been a lot of work, juggling, late nights and tears. When the phone rings and it’s a customer calling to just tell us how much they love and appreciate our crispbread it is all worth it.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
When friends visit from Norway, we love to take them for dim sum at Dim Sum Go Go in Chinatown. After lunch enjoy a walk over the Brooklyn Bridge to Dumbo, ice-cream at the pier and a fun ride on the carousel. From there, stroll through Brooklyn Heights over to Cobble Hill and grab a coffee at Daily Provisions and check out the shops on Court and Smith street. It’s lovely to show them some of Brooklyn that is so different from the hectic life of Manhattan.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My grandmother, mother and aunt Liv, who taught me the art of baking and the most important ingredient of all: love.

Website: www.norwegianbaked.com

Instagram: @norwegianbaked

Image Credits
Tory Williams Jean Bourbon

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