Collection: Norwegian Baked

NORWEGIAN HERITAGE · BAKED IN BROOKLYN, NEW YORK

Norwegian Baked — Knekkebrød made with a story.

A tradition carried from a Norwegian family kitchen to a Brooklyn bakery. In the summer of 2014, Norwegian Baked founder Hedvig Bourbon discovered her aunt Liv's crispbread while visiting Norway. Back home in Brooklyn, she began recreating that satisfying, seed-rich crunch, making batch after batch for friends and neighbors. Local shops became her first customers.

Today Norwegian Baked makes its knekkebrød in small batches in Brooklyn, New York. Organic rye, oats, seeds and extra virgin olive oil become sturdy, beautifully crisp pieces of bread that need very little embellishment. Norwegian in spirit; made in America.

Discover the two flavors

Sea Salt Flakes Knekkebrød — $14. A clean, savory finish with crunchy seeds and flaky sea salt. Try it with butter and preserves, sliced avocado, chèvre or smoked salmon.

Rosemary & Lemon Knekkebrød — $14. Aromatic herbs and citrus in a golden, crisp base. Serve beside tomato soup or top with fresh cheese and roasted tomatoes.

Three lovely ways to serve it

1. The slow breakfast: spread sea-salt knekkebrød with whipped ricotta; add seasonal fruit and a little French lavender honey.
2. The Norwegian lunch: spread sea-salt crispbread with cream cheese, add smoked salmon, dill and lemon zest.
3. The aperitif: top rosemary-lemon crispbread with soft goat cheese, cherry tomatoes and a few drops of lemon-infused olive oil.

From the Lello desk: We choose Norwegian Baked because its provenance explains what is in the bag: a recognizable Norwegian staple, brought to life by a named maker in Brooklyn, made for real breakfasts, soup suppers and welcoming tables.

Each flavor: 6 oz / 170 g. The knekkebrød contains rye (gluten) and sesame; consult the packaging for current ingredients and other allergen details.

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