Bread & Chips

Two kinds of bread live here, and neither is like an American loaf.

Crispbread is the Nordic staple: dry, hard-baked rye that keeps for months and is a plate rather than a snack. Wasa, Siljans knäckebröd wheels broken into wedges, Burger Landknäcke from Germany, and Finn Crisp rye thins.

The other is dense German rye — whole kernel, close-grained, sold pre-sliced and sealed so it travels. Both keep far longer than fresh bread and both ship anywhere in the United States.

Fresh German bread is a different matter. It comes in from Germany and is baked in our own oven daily, and it is only available in the shop at 2790 Santa Rosa Avenue.