Roslagsbröd

Roslagsbröd goes bankrupt, and what happens now?

Dear customer,

Many of us remember May 2025, when we were hit with the news that Roslagsbröd had been forced into bankruptcy. Many of us miss the genuine craftsmanship and the characteristic flavours and textures that have characterised Roslagsbröd. I have been in regular contact with the former owner of the bakery. I hear there is a will and ambition to restart the business. Hearing about this driving force means there is still reason to hope that the ovens in Gimo can once again spread their fragrance in the future.

At the same time, it is important to say that the road back is complex. For Roslagsbröd to get a fresh start, many pieces of the puzzle must fall into place, from new financing to different types of agreements and practical solutions. These are processes that I personally have no insight into, but I still choose to live on hope. I hope the will to preserve this Swedish bread treasure is so strong that the obstacles that exist can be overcome.

To make sure you don't miss out if it starts baking again at Roslagsbröd, I encourage you to sign up for our newsletter or register your email address directly for the product you are most interested in.

As soon as it is possible to order Roslagsbröd again, we will communicate this with the highest priority. Thank you for sharing our love for local artisan food. Now we are keeping our fingers crossed that Roslagsbröd will get back on track.

/Peter Hogeby

Founder of Knackebrodonline

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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.