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Round crispbreads – our classics

So that you and we feel good, we bake just like our great-great-grandmother Jacobs Karin did – using only natural ingredients, water from our own spring, and never more than what nature provides.

Square crispbreads – airy and crispy

A big thank you to our great-grandmother Jakobs Jon Anna. She was the first in Sweden to introduce square bread – the secret is the patterned rolling pin, which still gives us that perfectly crisp and tender bread today.

Triangle crispbreads – smaller but just as good

For 40 years, Leksands has also been available as triangular bread. A suitable format for the bread basket or the smaller household, and perfect for those who want to try new flavors or vary during the day.

Fäbodknäcke - the baker's secret

Fäbodknäcke is thinner and has a delicate and wonderful taste. The inspiration comes from the crispbread baker Land Alice Gustafsson and her “fäbod”, a traditional Swedish summer farm used for seasonal grazing in the mountains of Dalarna.

Tre Kullor – the artisan baked crispbread

Tre Kullor are uniquely seasoned, handmade, and baked in pastry ovens. The result is a delicately balanced crispbread that offers something special for both the eyes and the taste buds.

Frequently asked questions about our crispbread

Yes, our crispbread is rich in fiber, which contributes to stable blood sugar levels and good digestion. Baked from pure rye, they contain 100% whole grain and are completely free of added sugar and fat.

Our rye is usually grown within 34 miles and about ⅓ comes from Dalarna and is milled in our own mill to ensure the highest quality and freshness.

Find out more about our raw materials.

Absolutely! Our bakery has been fossil-free since 2013. We are now working on the rest of the flow from field to store. By 2025, all freight and our own cars in Sweden will be fossil-free. We do not use any additives when we bake.

Read more about our sustainability work here.

Store your crispbread in a dry place, for example in a sealed jar to retain its crispiness. If it has become a little soft, put it in the oven for a few minutes at 50-100 degrees and it will be like freshly baked again.

Of course we do! Our crispbread is versatile and can be used for everything from tapas and pizza bases to dessert bases and wraps. On our website you will find recipes for different meals and occasions.

Discover our recipe bank for crispbread.

Our long history, carefully selected raw materials and fossil-free bakery make Leksands Crispbread unique. We have preserved the tradition while developing modern flavors and uses.