Åby’s fennel crispbread has the distinctive aniseed-like taste of fennel seeds. We introduced our fennel crispbread in 2014, and it has already proved especially popular with French crispbread-lovers. Fennel is often recommended for seasoning fish, and indeed fennel crispbreads are delicious with the roe paste and crayfish tails included on our recipe page.
Poppy seeds add a hint of a nutty taste to Åby crispbreads. These seeds are often used for decoration, and they make the crispbreads both beautiful to look at and delicious to eat. Our poppy-seed crispbreads are particularly popular in Finland, and they taste great especially with pan-fried chanterelles, seasoned with truffle.
Cumin is a popular spice in the German-speaking countries and Scandinavia, so it’s no wonder that it has found its way to Åby’s crispbread range. With the strong, aromatic taste of cumin seeds, these crispbreads are a delicious accompaniment to cheeses. Try our cumin crispbreads on their own with butter or serve with a cheese board.
During the festive period, crispbread fans can enjoy our gingerbread-flavoured crispbread. Gingerbread crispbreads are a perfect partner for both sweet and savoury treats at Christmas parties. Why not use them for a lighter version of the traditional combination of gingerbread and blue cheese?