Here's the best thing since sliced bread... and we are so excited to finally have these Leksands tins (we've been waiting for over a year)! Beautiful, functional, and perfect for keeping your knäckebröd fresh and crisp for a good long time.

Knäckebröd, or crispbread, is a staple of the Swedish Christmas smörgåsbord, but here at Convivio Bookworks we enjoy it every day with our breakfast. Made with wholegrain rye flour, spring water, yeast, and a pinch of salt, Leksands Knäckebröd is prized for its flavor, good nutrition, and its ability to stay fresh and crisp for months and months (even years)... as long as it is kept cool and dry. It's delicious spread with something as simple as good butter, but can handle gravlax and cheeses equally well. It is perfect in its simplicity. Our favorite? We spread a bit of peanut butter on ours, and then drizzle lightly with molasses.

Sweden's favorite crispbread has a long history: Karin Jakobs began making crispbread in her home oven in Leksand, Sweden, in the 1880s with locally grown rye. Eventually she opened her own bakery. Six generations later, Leksands is still a family business. The recipe the family uses is that same simple recipe that Karin Jakobs used at the start, and the family still sources rye farmed as close to the bakery as possible.

We're currently packaging these tins with our Lekands Fäbodknäcke Cottage Style Crispbread, which is our favorite variety of Leksands. It's is a slightly more luxurious bread for festive occasions, inspired by the crispbreads baked by Alice Gustafsson. Her recipe includes the addition of cornmeal. It's a little crunchier and thinner than our regular Leksands Knäckebröd, with a lovely home-baked flavor. (We are currently sold out of our regular Leksands Knäckebröd.)

Ingredients: Whole grain rye flour, corn flour, spring water, yeast, salt. May contain traces of wheat. Kosher.