Discovered in Sweden, the home of crispbread
We discovered our sourdough crispbread near Ystad in the Swedish countryside. They are now made in the UK by a team of skilled bakers, following the original Swedish recipe. We use simple, natural ingredients including Shipton Mill organic flour, organic fresh milk and our precious sourdough, which is fed daily and allowed to ferment for 16 hours before each batch is baked.
In Sweden, crispbread (or knäckebröd) is often at the heart of the table, served as an alternative to bread with a whole host of toppings – from salmon to cheese to jam. Knäckebröd was introduced into Scandinavian countries in the 1500s and soon became a staple part of the diet. Large discs of crispbread were baked during the harvest and left to preserve over the long, dark winters.
Each crispbread was made with a hole in the middle so that it could be hung on a pole, often above the fire, for long periods of time. The result was a crisp, wholesome, delicious bread with the texture of a cracker, big enough for snapping and sharing. That’s why each of our large crispbreads has a hole in the centre, reminiscent of this Swedish tradition.
As well as the larger wheels, our range now extends from our Sourdough Flatbreads, 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 three sealed packs of crispbread 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.