Our story began with Jacob’s Karin, our great grandmother’s grandmother, who was a talented baker. She had a simple but genius recipe for crispbread. Rye from the fields surrounding the farm, water from its own well, yeast and a pinch of salt. She taught her daughter Anna the art of baking, Anna started a bakery and the rest is history. Even today we bake our crispbread after the same recipe.
MORE AND MORE DISCOVERS LEKSAND’S CRISPBREAD
Almost all of Sweden’s population eats crispbread. But by tradition inhabitants from Dalarna eats most crispbread and inhabitant in the south of Sweden eats the least. The traditional crispbread belt stretches from Jämtland in the north to Närke and Södermanland in the south. But more and more have discovered the good taste and healthy effect of crispbread. Therefore, the consumption in southern Sweden is increasing. Survey shows that one in four Knäckebrödskonsumenter chooses Leksands, which means that about 2 170 000 people like our bread.
SIXTH GENERATION RUNS THE FAMILY BUSINESS
Since the turn of the year 2005/2006 is the sixth generation Joon that runs Leksand’s crispbread with CEO Peter Joon at the rudder. Peter’s sister Annika Sund works as marketing manager and Peter’s father Rune Joon is the executive chairman.
In Leksand’s crispbread there has always been a strong entrepreneurship and so on today. The company meets the growing demand for crispbread by expanding the bakery. Through continuous improvements we can now bake 8000 tons of crispbread on an yerly basis. The future looks bright and more exciting than ever.
THE OLD FAMILY RECIPES-OUR SUCCESS
We still bake by the same family recipe as Jacob’s Karin used at the beginning of the 1800 century when she baked. But we are also from Leksand and with our persistence and tradition, we have kept to the simple and original: Swedish rye wholemeal, freshwater from our own well, yeast and a pinch of salt. Now it turns out that this is precisely the concept of success.
HEALTHY, LOCALLY GROWN RYE
Our bread is baked of 100 percent wholemeal, which means that the entire rye kernel is used, with both core and peel. The Rye is grown in Sweden and harvested as close to our bakery and our own mill as possible.
Leksand’s crispbread is baked by bakers who can craft from the ground up and from raw materials of the highest quality. The Rye is grown in Sweden and harvested as close to our bakery and our own mill as possible.