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Siggi Hilmarsson started making yogurt as a hobby in 2004—one batch at a time—in his New York City apartment. He had moved to the city a few years earlier to study business and economics at Columbia Business School and was working as a consultant. Unfulfilled in his job, missing the creature comforts of his home country of Iceland, and unsatisfied with all the high-sugar and hyper-flavored yogurt options in America, he decided to make his own. Little did he know he would transform the yogurt industry in America and introduce the traditional Icelandic yogurt recipe skyr—known for its creaminess, high protein, and low sugar—to all of us.
In this podcast episode, we'll take a deep dive into how Siggi got started, what made him confident in his brand, and how he transformed siggi's dairy from an NYC apartment operation to a company recognized worldwide for its commitment to nutrition, quality, and tradition. He'll talk about the best and worst advice he ever received and share some of his most inspiring and challenging moments along the way.