Frequently Asked Questions

Living culture since 1977

We have been baking unsweetened Finnish rye bread with real sourdough and the same recipe since 1977, when Seppo Linnakallio and his father started a bakery in a small basement in a residential area in Eskilstuna. Seppo came to Sweden in 1953 and one of the things he missed from Finland after a few years was Finnish bread. At that time, there was hardly any bread to buy without added sugar or syrup and most of it was baked with wheat flour. They had never baked before but with persistence, help from others and a little sisu they were up and running. Satisfied customers meant that stores started to contact them and that's the way it is.


Since the beginning, we have delivered delicious, nutritious, healthy and filling rye bread baked according to Finnish traditions and we still use the original dough that was set at the beginning.

A collaboration that works

Finnish Rye Bread, Finnish bread tradition and Swedish ingredients give products with more flavor.

Bread that gives you strength is an expression that is often heard when talking about Finnish rye bread and there is probably a lot to it. Rye bread is delicious, nutritious, healthy and filling. It gives you a lot of strength and energy for the day. Perhaps rye bread contributes to the Finnish “sisun” which is associated with strength, stubbornness and endurance.