We love bread. It characterizes everything we do. Many homes enjoy our products in the morning, for lunch and dinner.
That trust makes us humble and we work hard to maintain it every single day. Baking with love means caring about the ingredients, our employees, our customers and our common resources.
We’ve been baking bread for over 140 years and would love to share our knowledge about bread and baking. Everything from useful tips for home bakers to interesting facts about bread, storage, health and nutrition.
Everyone has different tastes – and that's wonderful. We want to be a helping hand for everyday life filled with good moments and flavours. Our bread makes every meal better. We have everything from keyhole-labelled, unsweetened bread to Gifflar (pastry) and Krisprolls (Swedish toasts). There’s something for everyone in our range.
Making sourdough involves mixing wheat and/or rye flour with water into a loose dough, which is then left to rise. Lactic acid, acetic acid and aromatic compounds of natural microorganisms called acid bacteria form in the sourdough.
Baking with sourdough has a number of advantages. The bread is moister, stays fresh for longer, is less crumbly, has a better texture and a richer aroma and acidic taste. The bread is also less sensitive to mould.