Having grown up in a country where the shops have aisles upon aisles of all kinds of varieties of crispbread (us Swedes have crispbread with pretty much everything), I quickly started missing great ones to have with cheeses and dips. Ryvita just didn't cut it!
Realising a gluten-free, super-seeded and deliciously crunchy crispbread was something others had been missing too, I started selling it at my local farmers market, continuing to grow it as a side hustle to a full-time job over the coming years 😅
Since that first farmer’s market, in September 2019, Breakin’Bread has steadily been growing in to a crackin’ little business, stocked with the likes of Fortnum & Mason, Selfridges, Daylesford and many fantastic independents 🛒
It’s remained a side hustle to full-time jobs, heading up marketing for other growing food & drinks brand, but as of early 2024 I've taken the leap to focus on Breakin'Bread wholeheartedly, and I'm so excited for the journey!
How it all began
Luckily, my mum had a fabulous recipe to hand, one that happened to be gluten-free and packed full of nutritious seeds ✨
Loving a good dinner party, a cheeseboard with this homemade crispbread became a go-to whenever I was hosting. It was perfect with a range of cheeses cheese and dips, and people loved it!
Launching the business
Hej! I’m Angie, founder & busy baker behind Breakin’Bread!
Let me tell you how I came to start my crackin' little business. It all began when I moved from Stockholm to London back in 2013, to start my undergraduate.
The origin of the name
Wondering about the name? It's leaning on the Swedish word for crispbread, 'knäckebröd'. To 'knäcka' means to crack/ break, which brought me to Breakin'Bread but I also loved the communal underpinning of 'breaking bread' as something we do together. There will be more of that in the near future!
I'm so excited to have you on this journey with us and appreciate all the support!