Opening near London Fields in June, The Bread Station will serve organic, yeast-free bread, pastries, sweets and coffee to eat-in or takeaway.
Hruskova – who won a Michelin star at North Road in 2011 – was inspired to create the concept after working with Danish baker Per Brun, who founded the Emmerys bakery chain in Copenhagen.
Now the chef is aiming to bring Brun’s traditional style to the UK, creating bread using ‘natural’ fermentation processes.
"I wanted to open a bakery for a very long time to showcase modern Danish baking," Hruskova told BigHospitality.
"At The Bread Station we make bread with actual flavour and no additives, and Danish pastries with the best ingredients and real butter. I am so excited that I am finally ready and can present The Bread Station to London."
Daily baked loaves will include Familigia, a traditional wheat flour bread, and London Fields Seeded with cracked rye, pumpkin and sunflower seeds.
A selection of traditional pastries such as Hindbaersnitter, made with raspberries baked in between the pastry, will be on offer alongside Apple Rhubarb Cake, Cinnamon Rolls and Sweet Tea Buns.
The Bread Station is set to feature a large al-fresco dining area and will offer its breads, sweets and flour for wholesale delivery across London.
Hruskova was born and raised in Denmark and has over 27 years of experience in the hospitality industry.
He founded Fig in Islington in 2006 and opened North Road in Clerkenwell in 2010, before leaving the business in 2012 after disagreeing about the restaurant's future.
He has since hosted several pop-ups at London’s Verden.
The Bread Station opens at Arch 373, Hemsley Place, London Fields on 4 June.