Extra healthy crispbread made from rye, wheat, oat and barley.
A Swedish staple – we love it with cheese or egg in particular, but the robust flavour lends itself to almost any topping. Try it with pate and gherkins, cured salmon and dill and mustard sauce or cold sliced meatballs and beetroot salad.
Leksands is one of our favourite Swedish producers, when Jakobs Karin was born in a small town on the outskirts of Leksand. She started making crispbread just a stone’s throw from where the bakery is located today, and sold it to other nearby farms and the Leksands tourist centre. Leksands bakery thus has a rich history dating all the way back to 1817. Their range has naturally changed through the times, but a common denominator is the high quality and excellent flavour.
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