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Lauren collaborated closely with Chef Baldur, an Icelandic chef and skyr enthusiast who works at Restaurant Daniel in New York City. Having grown up with skyr in Iceland, Baldur knows it as an everyday staple, enjoyed for breakfast, as a snack or dessert. His deep familiarity with Icelandic food culture brings an authentic perspective to the collaboration. Baldur is credited as part of the Fönn team and chef collaborator, not as a founder.
