Love and merging cultures created Pyramidbageriet - a unique artisan crispbread from Sweden

Pyramidbageriet, which is Swedish for 'The Pyramid Bakery' will exhibit in the 'Walk the World' section at the International Food & Drink Event (IFE) at London's ExCeL exhibition centre 22-25 March. Stand: N5301d.

An award-winning family business, Pyramidbageriet is Sweden's third largest crispbread bakery. Founded in the small Swedish village of Hulån in the Dalarna region, Pyramidbageriet was born in 1991 out of love and the successful merging of two very different cultures: the baking traditions of ancient Egypt with Swedish farming culture.

Founder Emad Bayoumy, a young Egyptian baker and mason met his future wife Karin, a young Swedish girl in Egypt on a diving holiday and the couple married after just three days! They lived in a cave on the beach for a year, but returned to her home town of Dala-Järna in the Dalarna region of Sweden when they were expecting their first child, Adam. Emad, who had never experienced a Nordic winter arrived in November wearing jeans, a thin leather jacket and sneakers. He soon adapted to the climate and with a wife and baby to provide for, he resorted to the skills that had been passed down the generations in his family - baking and masonry. Emad and Karin's story is truly as unique as the crispbreads they make.

"Baking was the only thing I knew how to do well", Emad says. "I liked the first class Swedish ingredients and I started experimenting with baking in the Egyptian way in wood fired open-hearth stoves".

Fibre rich and no added fat, dairy or sugar

"We currently export our crispbreads to a number of European countries, including Germany and the Netherlands, and we're now looking to expand our distribution in the UK", says Managing Director Adam Bayoumy. "We believe our products would be popular with UK consumers. Our crispbreads are fibre rich and without fat, dairy or sugar. The crispbreads can be enjoyed with a favourite sweet or savoury topping, for breakfast, as a snack, or as an accompaniment to a meal."

The products

Pyramidbageriet bake crispbreads in different sizes to suit all tastes, using wholegrain flour grown by local Swedish farmers. Their popular products include Spisbröd which contains wholegrain rye, wheat and corn, Spelt Dinkel which contains wholegrain spelt, rye and barley and Sourdough with Fenugreek which contains wholegrain rye.

The bakery

"Our delicious crispbreads are baked in open-hearth wood-fired ovens, using Swedish pinewood, which gives the bread a unique flavour", explains Adam Bayoumy. "After baking, the crispbread is inspected before being hung up to dry. The drying process is assisted by warm air from the ovens. The bread discs are dried on a pole – a Swedish crispbread tradition since the 1500s."

An environmentally conscious artisan bakery

Pyramidbageriet is a small enterprise that’s growing partly thanks to its ethical approach and environmental conscience.

"We endeavour to maintain the hand-crafted, artisan nature of our baking traditions, but we have evolved technically in order to relieve our co-workers of the monotony and burden of some aspects of the process, without compromising the quality of our unique products", says Emad Bayoumy.

A symbol of high quality and good taste

Each and every crispbread cake from Pyramidbageriet is hand packed in environmentally-friendly paper. A packet of crispbread from Pyramidbageriet is a symbol of high quality and good taste.

Pyramidbageriet at IFE

As part of plans to expand further internationally, Pyramidbageriet will exhibit in the 'Walk the World' section of the IFE show at London's ExCel 22nd - 25th of March, stand number N5301d.

IFE 2015 is the UK’s largest food and drink trade event and provides an unrivalled opportunity to source the best products for retailers, convenience stores, independents, wholesalers, distributors, hotels, cafés, restaurants and contract caterers.

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