For hundreds of years the crisp bread has been part of the Swedish food culture. It is traditionally baked with rye in high heat. The shape of the bread is round and flat. It is usually eaten with caviar and egg or liver paté with pickled gurkins. You can also have it sprinkled in your bowl of “filmjölk” (like sour youghurt) instead of corn flakes. In August, apart from the cray fish party, you can also enjoy a really thin crisp bread with the tradtional fermented herring (surströmming). Nowadays there is a great variety of flavours when it comes to crisp bread and if you have time to spare a visit to the local crisp bread factory in Leksand is well worth it. Maybe you will find a favourite to bring back home?