Welcome to Leksands Crispbread Academy
We know that gammelfarmors grandma, Jacob’s Karin, baked crispbread already in the early 1800. At that time she baked for the local farmers. That means she got some of their flour as payment because she baked the bread. She then baked bread of what she
sold. A good income to the farm wich was a short distance from today’s bakery. Karin baked bread by locally grown rye, water from her own well.
This is how we still bake pur crispbread, in the well the water flows from the same source as then, and rye is harvested as nearby as possible, and for the best quality we grind our own wholemeal flour in the mill here at the bakery. Rye, yeast, salt and water is still the basic ingredients in the most of our crispbread.
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LEARN MORE ABOUT OUR HISTORY
RYE FROM SWEDEN
Leksand’s crispbread uses only Swedish grain. Rye that is base in most of our crispbread has by most travelled 340 km. We work close together with the farmers and impose even higher demands on them than the world’s hardest controlled agriculture, namely the Swedish. Even all other grains are as locally produced as possible so that we get short transportation and reduce the environmental impact while we support the local farmers.
Leksand’s crispbread only buy grains with origin marking “from Sweden”, which means that the farmers comply with Swedish strict legislation. We never use additives or bakery aids. The few ingredients that are listed on the packaging are what really is in the bread.
Already in 1956 we started to reuse the heat from our ovens to heat our facilities. We have continued in the same way ever since, since 2013 we can boast that we bake with completely fossil free energy. We think that’s great!
WE ARE FOSSIL-FREE
Already 1956 we started to reuse the heat from our furnaces to heat the bakery and hot water. Electricity is produced by water and wind power from the power of Dalakraft. And since 2013 we can boast that we bake with completely fossil free energy. We think that’s great!