Crispbread is a staple food[2] and was for a long time considered a poor man's diet.

[6] Traditionally, crispbreads were baked just twice a year: following harvest and again in the spring when frozen river waters began to flow.

[8] Sweden's first industrial crispbread bakery, AU Bergmans enka, began its production in Stockholm in 1850.

Today, however, many kinds of crispbread contain wheat flour, spices and grains, and are often leavened with yeast or sourdough, and milk or sesame seeds can be added.

[12] In Sweden, crispbread is a common side dish for pea soup, as well as for pickled herring.