150 years ago, when people first started skiing downhill in the Alps, one early problem was that there weren’t many skis to go around.
Some wealthier people imported the new-fangled creations from Norway, where the Telemark technique had recently been perfected, but most had to work out some sort of DIY solution. A familiar scene in many now-famous ski resorts—then simple mountain villages—was for local carpenters and craftsmen to turn their skills to making prototype skis.
Fast forward to the mid-20th century, and skis were being made by increasingly larger companies, using progressively complex combinations of materials beyond just wood. Today, those companies have often been absorbed by vast finance houses. As with so many things in our lives nowadays, they’re little interested in skiing itself, except in making money from it. Global supply chains have expanded, and skis “designed in the Alps” are now often outsourced for production to cheaper Chinese factories. These include Original Equipment Manufacturers (OEMs) producing for well-known Western brands.
For some, this situation has led to a rethink of how things are done. Niche ski and snowboard manufacturing businesses have been popping up, following a familiar theme that resonates with modern values. Why can’t skis be “locally sourced,” “organic,” “handcrafted,” “all-natural,” and “truly sustainable” rather than mass-produced and shipped across the world? Essentially, this idea takes us back to those early years, before the mass-market takeover.
That was the thinking that led Dani Poy, a carpenter who loves wood—the very element that allows him to create—and Xavi Giner, an engineer and ski instructor with technological and analytical expertise, to go into business together making skis. Based in the stunning Val d’Aran region of the Spanish Pyrenees, their vision was clear.
The idea was for Dani to work exclusively with local wood from sustainable forest management, giving their skis an incredibly low carbon footprint, while Xavi dedicated countless hours to developing and improving skis that are not only beautiful but also perform like no other.
Husta Skis (the name comes from the word “fusta,” which is Catalan for “wood” and in the even more local Aranese dialect means just that) began as a part-time project in 2017 alongside the pair’s main jobs. Then, with the pandemic, Dani and Xavi decided to pursue their business full-time, and they haven’t looked back since.
Husta Skis has quickly grown a wide fan base, including the local ski area of Baqueira Beret, which placed a bumper order of 60 pairs to celebrate the resort’s 60th anniversary this winter.
“This is a limited edition that will delight collectors. Aimed at medium- and high-level skiers, they are made in Husta’s Salardú workshop, just a few kilometres from the slopes, using local ash wood and bamboo reinforcements. The process is adapted to generate the smallest possible carbon footprint, with resin and soles made from recycled materials and hybrid carbon and linen fibre. They can even be personalised with an antique silver registration plate, on which the serial number and customer’s name are laser-engraved,” said a spokesperson.
Husta’s philosophy of combining high-quality materials, craftsmanship, and functionality on the snow with the ethos of sustainability and personalisation for the buyer is delivered at a remarkably affordable price—little different from the cost of an off-the-shelf pair of premium branded skis. You’ll find a part of Dani’s soul in every grain of wood in a Husta ski.
Just as it was 150 years ago, Husta makes bespoke skis personalised to the individual buyer—many of whom place their orders and test their skis on the slopes of Baqueira Beret. Of course, it’s a little more high-tech these days, with biometrics and advanced engineering used to tailor the perfect skis for each particular customer, ensuring a perfect fit and optimal performance.
Now, to return to the sustainable future winter sports once had in the 19th century, the skiing world just needs a lot more Danis and Xavis.
