About Leksands
Our story began with Jakobs Karin, our great-grandmother. Jakobs Karin was a good baker and had a simple but ingenious recipe at crispbread. Rye from the fields surrounding the farm, water from its own well, yeast and a pinch of salt.
She taught the art of baking to her daughter, also named Jakobs Karin, who in turn passed on the knowledge to her daughter Anna. Together with her husband Jon-Olof, Anna started a larger bakery, and in a converted outbuilding on the farm they baked crispbread in a wood-fired oven. Bread sales grew, and so did Anna and Jon-Olof’s family – together they had five children who all worked in the bakery.
Today, Leksands has been baking crispbread for six generations and is one of Sweden’s largest bakers of crispbread. Jakob Karin’s recipe has not yet been changed and the contents are always the same: Swedish rye, water from its own source, yeast and a pinch of salt.