Born from
a study assignment

What started as a study assignment grew into a brand that takes savoury rolls to the next level. Meet the story behind it.

Discover our story View our rolls

Scroll & discover

Our story

We innovate where it counts: on taste

Huis van Hartig started with a simple conviction: progress does not have to be a sacrifice. A roll can become tastier, fuller and more nutritious at the same time. Not by compromising, but by making smarter what was already there.

From that conviction we keep innovating on recipe, filling and nutrition. That this also makes our rolls more future-proof is not a message we push. It is the natural result.

Innovation you can taste. Sustainability that follows.

Our origin

From study assignment to a fixture on the menu

Scroll to travel through our story

2021

A study assignment

During the Meat Technology and Alternative Proteins course at HAS University of Applied Sciences, Mendelt Tillema and Rick Houtepen were given one assignment: come up with a truly circular product. No soy, no off-the-shelf alternative, but something that starts with a residual stream.

2022

The Zwamcijsje is born

The answer lay with the oyster mushroom. The stems that are normally thrown away turned out to be far more suitable than soy as the base for a savoury filling. That is how the Zwamcijsje was born, and the first rolls were sold on campus.

2023

From campus to market

What started at school became a company. Zwamcijsje settled at Wageningen Campus, the hub for food innovation, and closed its first partnerships with foodservice partners. From the straw of one hectare of wheat, a new harvest of mushrooms grows in six weeks.

2024

The Baasbroodje joins

After a year and a half of tasting and tinkering, a second roll joined. The Baasbroodje is far better filled than a regular cheese roll, with an intensely creamy filling based on rapeseed oil and far less saturated fat. Soon followed by the handy Mini-Baasje.

Today

Under the Huis van Hartig flag

Two outspoken rolls deserved one home. Under the Huis van Hartig flag, the Zwamcijsje and the Baasbroodje come together, now available at wholesalers and on more and more menus across the country.

We prove that the tastiest choice and the better choice can be the same roll.

Mendelt Tillema Co-founder of Huis van Hartig

What we stand for

What we never compromise on

Whether you are a caterer, hotel, care organisation or event venue: this is what you can expect from us, with every single order.

Partnership

We think along at the level of your challenge, not just your order. What do you need, and when? We find the answer together.

Taste

Without taste, nobody comes back. For us, taste, filling and nutrition are not a promise but the requirement every roll meets.

Innovation

We keep innovating on recipe and ingredients. That this also makes our rolls more future-proof is not something we push. It is simply the result.

From Dutch soil

From wheat to zwamcijs

Scroll to discover the journey

Step 1

Wheat

Wheat is grown and milled into flour. The base for the crispy outside of our rolls.

Step 2

Crispy crust

From that flour we build the crispy outside, layer by layer. Dough that's only right when the base bakes golden brown.

Step 3

4000 kg of straw

One hectare of wheat yields no less than 4000 kg of straw. A residual stream with little value — until you grow mushrooms on it.

Step 4

Oyster mushrooms

Straw is the best base for oyster mushrooms. In six weeks large clusters grow here that are harvested for consumer use.

Step 5

Nothing wasted

Those clusters are 20% stem. One fifth is normally thrown away. We use exactly that as the base for the filling of the Zwamcijsje.

Step 6

The Zwamcijsje

The long fibre structure of the stems keeps the bite tender — even after baking. That's how you really taste the innovation.

Step 7

Smaller footprint

This saves water, land and energy and shrinks the CO₂ footprint. Sustainability as a result of innovation, not as marketing.

Our rolls

Each roll on its own stage

Under the Huis van Hartig flag stand two outspoken rolls, each with a character of its own.

Intensely creamy & richly filled

Baasbroodje

The richly filled cheese roll with an intensely creamy filling based on rapeseed oil and far less saturated fat. Full of flavour to the last bite.

View in the range

Nicely spiced & richly filled

Zwamcijsje

The nicely spiced roll filled with circularly grown mushrooms from Dutch soil. Nutritious, surprising in taste and thought through down to the recipe.