Meet chef Tamra Hutter, the owner of InfinityFarm, a micro-bakery and culinary haven
nestled in the quiet beauty of Huntsville, Utah. With a Bachelor of Arts in Home
Economics Education and early years spent teaching high school home economics in
California, Tamra’s foundation in the culinary arts began long before her formal chef
training. She later graduated from the Auguste Escoffier School of Culinary Arts, refining
more than four decades of hands-on experience into a thoughtful, purpose-driven craft.
Her specialties—farm-to-table cuisine, laminated doughs, and fermented, artisan
sourdough—reflects her belief that food should nourish both body and spirit. InfinityFarm
was born out of Tamra’s desire to share what she has been given. The property evokes
a sense of peace and understated beauty, and dining in the garden feels almost
ethereal. Through her micro-bakery, she provides her community with access to
thoughtfully crafted breads, pastries, and seasonal offerings—food that elevates
everyday meals and brings a sense of care and connection to the home table.
Tamra is known for her personal chef meals—including richly layered lasagnas,
enchiladas, and seasonal soups—as well as her signature sourdough loaves and
seasonal breads. Recent popular offerings include cinnamon sourdough, olive
sourdough, and brown butter maple scones, each crafted with care and a deep respect
for ingredients. Soon, she will expand her table once more by offering immersive
cooking classes.
More information can be found at infinityfarmut.com
FALL IN LOVE WITH THIS MONTH'S EXCLUSIVE VALENTINE'S RECIPE:
Rose & Raspberry Pistachio Galettes:
A rustic, all-butter pastry filled with honey-kissed raspberries and a whisper
of rose water, folded by hand and baked until golden. Finished with toasted
pistachios for a bright, romantic crunch. Perfectly imperfect!
(Makes 12 individual galettes)
Ingredients:
Pie Crust:
• 4 cups (480 g) all-purpose flour
• 1 Tbsp (12 g) granulated sugar
• 2 tsp (10 g) fine sea salt
• 1½ cups (340 g) unsalted butter, cold, cubed
• 1 cup (240 ml) ice-cold water
• 1 tsp vanilla extract
• 1½ tsp white vinegar or lemon juice
Raspberry Filling:
• 6 cups (720 g) raspberries
• ½ cup (100 g) granulated sugar
• 3 Tbsp (24 g) arrowroot powder
• 2 Tbsp honey
• Zest of 1 lemon
• 1–2 tsp rose water
• Pinch of fine sea salt
Finishings:
• 1 egg + 1 Tbsp water
• ¼ cup (50 g) turbinado sugar
• ½ cup (60 g) pistachios, toasted and chopped
• Optional: dried rose petals, honey for drizzling
Instructions
1. Make the Dough: Whisk flour, sugar, and salt. Cut in butter until pea-sized. Combine water, vanilla, and vinegar and add just until dough comes together. Divide into 12 discs. Wrap and chill at least 2 hours.
2. Make the Filling: Gently toss raspberries with sugar, arrowroot, honey, lemon zest, rosewater, and salt.
3. Assemble: Preheat oven to 400°F (204°C). Roll dough to 5–6 inches. Add about ⅓ cup filling to the center, and fold the edges. Brush with egg wash and sprinkle with sugar.
4. Bake: Bake 22–28 minutes until golden and bubbling. Cool for 15 minutes.
5. Finish: Sprinkle pistachios, drizzle honey, and garnish with rose petals if desired.
Her love for feeding people began in childhood, standing beside both of her
grandmothers in the kitchen, where hospitality wasn’t taught so much as absorbed.
A passion that's never left.