In the 1500s, Nordic countries introduced crispbread (knäckebröd) into their diet, using them just like fresh bread. Large discs of dough were baked at harvest time and preserved over the winter. Each crispbread was made with a hole in the middle so that it could be hung on a pole above the fire and kept for long periods of time. The result was crisp, wholesome, delicious bread with the texture of a cracker, some big enough for snapping & sharing. That’s why each of our large crispbreads has a hole in the centre, in-keeping with Scandi traditions.
Our crispbread recipes are always inspired by Sweden. They are made by skilled bakers here in the UK using organic fresh milk, organic flours and our precious sourdough which is fed daily and allowed to ferment for 16 hours before each batch is baked.
As well as the larger wheels, inspired by 16th century Nordic traditions, our range now extends from our Crispbread Bites, which are the natural choice for dips, to our six mini crispbread packs and Selection Box. From Spelt & Fig, which is delicious with salty blues, to Original, Pink Peppercorn, Caraway, Seeded Wholegrain and the striking black Charcoal & Rye, each recipe is designed to complement a different style of cheese.
Our latest offerings have been developed with light lunches in mind. The Original, Spelt & Poppy Seed and Pink & Black Pepper varieties are packed in boxes containing 3 sealed packs of 5 crispbreads for freshness. All are high in fibre, low in sugar and free from hydrogenated fats. Use them as a light alternative to bread or try them with one of our topping ideas.