{"title":"Norwegian Baked","description":"\u003cdiv class=\"lello-maker-story\"\u003e\n\u003cp\u003e\u003cstrong\u003eNORWEGIAN HERITAGE · BAKED IN BROOKLYN, NEW YORK\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eNorwegian Baked — Knekkebrød made with a story.\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eToday 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.\u003c\/p\u003e\n\u003ch3\u003eDiscover the two flavors\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/products\/norwegian-baked-knekkebrod-sea-salt-flakes\"\u003eSea Salt Flakes Knekkebrød — $14.\u003c\/a\u003e\u003c\/strong\u003e A clean, savory finish with crunchy seeds and flaky sea salt. Try it with butter and preserves, sliced avocado, chèvre or smoked salmon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/products\/norwegian-baked-knekkebrod-rosemary-lemon\"\u003eRosemary \u0026amp; Lemon Knekkebrød — $14.\u003c\/a\u003e\u003c\/strong\u003e Aromatic herbs and citrus in a golden, crisp base. Serve beside tomato soup or top with fresh cheese and roasted tomatoes.\u003c\/p\u003e\n\u003ch3\u003eThree lovely ways to serve it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe slow breakfast:\u003c\/strong\u003e spread sea-salt knekkebrød with whipped ricotta; add seasonal fruit and a little \u003ca href=\"\/products\/famille-perronneau-french-lavender-honey\"\u003eFrench lavender honey\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Norwegian lunch:\u003c\/strong\u003e spread sea-salt crispbread with cream cheese, add smoked salmon, dill and lemon zest.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe aperitif:\u003c\/strong\u003e top rosemary-lemon crispbread with soft goat cheese, cherry tomatoes and a few drops of \u003ca href=\"\/products\/il-boschetto-lemon-infused-extra-virgin-olive-oil-1\"\u003elemon-infused olive oil\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eFrom the Lello desk:\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eEach flavor: 6 oz \/ 170 g. The knekkebrød contains rye (gluten) and sesame; consult the packaging for current ingredients and other allergen details.\u003c\/small\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/pages\/the-houses-we-keep\"\u003eExplore the houses Lello keeps →\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"norwegian-baked-knekkebrod-sea-salt-flakes","title":"Norwegian Baked Knekkebrød — Sea Salt Flakes Crispbread","description":"\u003cp\u003eNorwegian-style crispbread baked in Brooklyn with organic rye, oats and seeds, finished with sea-salt flakes. The hearty crunch is a useful base for breakfast, lunch or a few easy bites before dinner.\u003c\/p\u003e\n\u003ch3\u003eAbout Norwegian Baked\u003c\/h3\u003e\n\u003cp\u003eHedvig Bourbon grew up in Oslo and learned this crispbread in her Aunt Liv’s kitchen. She began baking it in Brooklyn in 2016, in Sunset Park, once the heart of New York’s Norwegian community, and adjusted the family recipe with extra virgin olive oil and more seeds. It is still baked by hand at the Brooklyn Army Terminal. This sea-salt version won a silver sofi award from the Specialty Food Association in 2019, and Grub Street named it one of the best new things to eat in New York.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTop with butter and jam for breakfast.\u003c\/li\u003e\n\u003cli\u003eAdd avocado, fresh cheese or smoked fish.\u003c\/li\u003e\n\u003cli\u003eServe with a cheese board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBaked in Brooklyn, New York\u003c\/li\u003e\n\u003cli\u003eNet weight: 6 oz (170 g)\u003c\/li\u003e\n\u003cli\u003eApproximately 8–9 crispbreads per bag\u003c\/li\u003e\n\u003cli\u003eVegan; organic; made without preservatives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eContains gluten and sesame.\u003c\/strong\u003e Baked in a facility that also processes egg, milk, peanuts, tree nuts and wheat. Refer to the bag for the complete ingredients.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs knekkebrød a cracker?\u003c\/strong\u003e A cousin: thicker, seedier and made with rye rather than wheat flour, so it is closer to bread that happens to be crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWheat-free?\u003c\/strong\u003e The dough is rye and oats with no wheat flour, but it is baked where wheat is used and it contains gluten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGone soft?\u003c\/strong\u003e Five minutes in a low oven restores the crunch. Keep the bag closed.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003eJosé Gourmet tuna pâté\u003c\/a\u003e; \u003ca href=\"\/products\/les-confitures-a-lancienne-wild-strawberry-jam\"\u003ewild strawberry confiture\u003c\/a\u003e at breakfast; the \u003ca href=\"\/products\/norwegian-baked-knekkebrod-rosemary-lemon\"\u003erosemary and lemon\u003c\/a\u003e version for soup. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Sea Salt Knekkebrød is the blank canvas of the pair: hearty rye-and-seed crunch with enough salt to be satisfying, but no added flavor competing with breakfast or the cheese board.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Butter and jam, avocado, smoked fish, pâté and cheese all gain a substantial crisp base that behaves more like very thin bread than a conventional cracker.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Butter it generously and add wild strawberry jam at breakfast; later, break it into large pieces for cheese and tinned fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Nordic-food enthusiasts, breakfast people, organic-pantry shoppers and anyone who wants one crispbread capable of moving from morning to aperitivo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-baked in Brooklyn with organic rye, oats and seeds, vegan ingredients and no preservatives—and recognized with a Specialty Food Association sofi award—this is a pantry staple with substance behind the story.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/norwegian-baked\"\u003e\u003cstrong\u003eMeet the maker: Norwegian Baked — from a family recipe in Norway to a Brooklyn bakery →\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Norwegian Baked","offers":[{"title":"Default Title","offer_id":49925234819224,"sku":"NB102-A","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/05aed447544598accaa9aa5c37a37ec571fed0754ea6e629a4345a5393251c46.jpg?v=1789584297"},{"product_id":"norwegian-baked-knekkebrod-rosemary-lemon","title":"Norwegian Baked Knekkebrød — Rosemary \u0026 Lemon Crispbread","description":"\u003cp\u003eNorwegian-style crispbread with rosemary and lemon peel, baked in Brooklyn with organic rye, oats and seeds. The herbal, citrus notes are especially good with fresh cheese, savory spreads and a bowl of soup.\u003c\/p\u003e\n\u003ch3\u003eAbout Norwegian Baked\u003c\/h3\u003e\n\u003cp\u003eHedvig Bourbon grew up in Oslo and learned this crispbread in her Aunt Liv’s kitchen. She began baking it in Brooklyn in 2016, in Sunset Park, once the heart of New York’s Norwegian community, and adjusted the family recipe with extra virgin olive oil and more seeds. It is still baked by hand at the Brooklyn Army Terminal. Rosemary and lemon was the first new flavor she added to the original sea-salt knekkebrød.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpread with fresh cheese or tuna pâté.\u003c\/li\u003e\n\u003cli\u003eServe beside tomato soup.\u003c\/li\u003e\n\u003cli\u003ePack with dips and vegetables for a picnic.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBaked in Brooklyn, New York\u003c\/li\u003e\n\u003cli\u003eNet weight: 6 oz (170 g)\u003c\/li\u003e\n\u003cli\u003eApproximately 8–9 crispbreads per bag\u003c\/li\u003e\n\u003cli\u003eVegan; organic; made without preservatives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eWater, organic rye flour, organic extra virgin olive oil, organic pumpkin seeds, organic quick oats, organic sunflower seeds, organic flax seeds, organic sesame seeds, organic oat bran, organic rosemary, organic lemon zest granules, Maldon sea salt flakes, organic psyllium husk, sea salt and non-GMO baking powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains gluten and sesame.\u003c\/strong\u003e Baked in a facility that also processes egg, milk, peanuts, tree nuts and wheat.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs knekkebrød a cracker?\u003c\/strong\u003e A cousin: thicker, seedier and made with rye rather than wheat flour, so it is closer to bread that happens to be crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat goes with rosemary and lemon?\u003c\/strong\u003e Goat cheese, white bean dip, tomato soup, or the \u003ca href=\"\/products\/jose-gourmet-ventresca-tuna-in-olive-oil-120g\"\u003eventresca\u003c\/a\u003e with a few capers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGone soft?\u003c\/strong\u003e Five minutes in a low oven restores the crunch. Keep the bag closed.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/jose-gourmet-tuna-pate-75g\"\u003eJosé Gourmet tuna pâté\u003c\/a\u003e; \u003ca href=\"\/products\/lepicuriens-mustard-with-lemon-zest-and-thyme\"\u003eL’Épicurien lemon-thyme mustard\u003c\/a\u003e; the \u003ca href=\"\/products\/norwegian-baked-knekkebrod-sea-salt-flakes\"\u003esea salt\u003c\/a\u003e version for breakfast. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This crispbread has enough flavor to stand on its own but enough restraint to carry what goes on top. Rosemary and lemon make rye, oats and seeds feel distinctly savory and fresh.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Fresh cheese, tuna pâté, soup and dips gain crunch and structure without the crispbread becoming a bland delivery vehicle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Spread with chèvre or tuna pâté, or break it beside tomato soup. For a simple lunch, top with ventresca and capers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Scandinavian-food fans, seeded-cracker people, cheese-board builders and anyone who wants a crispbread substantial enough to count as part of lunch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-baked in Brooklyn from organic rye, oats, seeds, olive oil, rosemary and lemon, with no preservatives, this is a genuinely crafted crispbread rather than a decorative cracker.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/norwegian-baked\"\u003e\u003cstrong\u003eMeet the maker: Norwegian Baked — from a family recipe in Norway to a Brooklyn bakery →\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Norwegian Baked","offers":[{"title":"Default Title","offer_id":49925285544088,"sku":"NB108-A","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/186922b8aec63ce947eb725387e67f3a12ebf54b929392e2a15cc1d581c370e4.jpg?v=1791501893"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/collections\/lello-norwegian-baked-editorial-trio-email-approved-2026.png?v=1791582994","url":"https:\/\/www.lello.store\/collections\/norwegian-baked.oembed","provider":"Lello.Store","version":"1.0","type":"link"}