Roslagsbröd, located in the small town of Gimo in Roslagen, is a bakery that preserves the traditional method of baking knäckebröd. Roslagsbröd has been baking crispbread since 1922, and since the 1940s, it has been located in the current factory in the small town of Gimo in Roslagen. The bakery specialises in artisanal and locally produced knäckebröd. A variety of different organic knäckebröd are baked here, with names such as Grovknäcke, Mellanknäcke, Ärilstypknäcke, Värdshusknäcke, Upplandsknäcke, and Ockelboknäcke. Only one variety bakes on conventional flour, Originalknäcke. For Christmas and Easter, the traditional Christmas bread and Easter bread are also baked. The artisanal character is clear, and the rye flavour in the various knäckebröd from Roslagsbröd stands out very nicely. This is crispbread with good chewing resistance and a lovely, crispy sound when eaten.
Initially, the bakery was known as Sandströms Bageri and was operated by the Sandström family. In the mid-1990s, new owners took over the operation, and the name was changed to Roslagsbröd. It was also then that they started baking the first organic crispbread. Today, only organic crispbreads are baked, except for one variety, Originalknäcket, which is baked with conventional flour. Roslagsbröd is certified according to KRAV and EU organic standards.
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