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LINKOSUO
Linkosuo's fantastically delicious dried rye bread, the same recipe then as now. Aarne Linkosuo, who together with his wife Elsa founded the bakery Linkosuo Leipomo in 1936, had as his motto "We don't compromise on quality" and that has always been Linkosuo's guiding principle. Only a few bakers possess the know-how required to bake Linkosuo's crunchy dried rye bread, Varrasleipä. At Linkosuo's baking ovens, this knowledge has been known since 1960 when they started producing the dried rye bread, a special type of crisp bread. Natural taste of real sourdough and rye as well as crispness and a lot of dietary fiber is the secret behind this popular hard bread. The dried rye breads are baked with 100% whole grain rye flour.