More than a century of VAASAN crispbread

'Näkkäri' or 'näkki', or, in the Army 'vanikka' or 'vaneri'. The crispbread so beloved by Finns goes by many names. Crispbread, which has been a part of Finnish food traditions from the late 1800s, is now more topical and trendier than ever.

This year sees the anniversaries of VAASAN Maitonäkki and VAASAN Small Rounds crispbreads, which are familiar to many Finns from their childhood. More and more consumers are becoming firm fans of these and the other VAASAN crispbreads, and for good reason: rich in fibre, crispbread is an excellent addition to a healthy diet.

Every year, each Finn eats about two kilogrammes of crispbread. Crispbread is a tasty snack for young and old, and it is suitable for countless different situations and purposes.

Crispbread production began in Vaasa

Crispbread came to Finland from Sweden. The industrial production of crispbread began in 1904 in Vaasa, when a young pharmacist, August Alexander Levón, established the Vaasan Hyöryleipomo steam-powered bakery.

In the 1920s, the thick and reasonably priced household crispbread Työkansa (‘working people’) was popular in everyday Finnish life. For parties, special products like Victor and Extra would be brought to the table. A decade later, sales of thinner and more expensive crispbreads began to increase, as consumers’ tastes changed. Festivity was also evident in the names of the crispbreads of the time, with products such as Luxus and Supero.



The outbreak of war changed consumer habits, and the bakery was assigned to produce bread for the army. The 'bomb-proof' crispbread, which was up to 1 cm thick, was christened 'vaneri' or ‘plywood’ by the people.

Long-time favourite crispbread

VAASAN Maitonäkki (‘milk crispbread'), launched in 1959, has now entered middle age. The 50-year-old product enjoyed great popularity as soon as it came out. The crisp VAASAN Maitonäkki combines high-fibre whole grain rye with milk. This traditional low-lactose crispbread stirs many memories in fans of the product, and it remains a favourite with many Finns.


Source: Suomen Kuvalehti 21.5.1960

The production of another favourite Finnish crispbread, VAASAN Koulunäkki (‘school crispbread’), commenced over 40 years ago. As the name suggests, VAASAN Koulunäkki is still the number-one crispbread in schools and colleges.

In 1984, history was made again when VAASAN Small Round crispbreads gave rise to a real crispbread boom. The idea for the shape was hatched from a round mould used for sampling at the Kotka factory. The convenient 'hand-sized' Small Rounds were a major hit with consumers. The toasted edge emphasises the flavour of rye.

The product’s popularity was assisted by a happy jingle played on TV and radio. The words 'Sen tekee koko, sen tekee maku, sen tekee pieni pyöreä muoto' (’It’s in the size, it’s in the taste, it’s in the small round shape’) are still poignant for many Finns.

The success story of the VAASAN Small round product range has continued strongly throughout its 25-year history. The latest addition to the family is VAASAN Small Round 100% Whole Grain Wheat. The main features of this new product are healthy whole grain wheat, the crisp taste of the grain and a high fibre content at a full 13%.

VAASAN's popular crispbreads are made in Kotka, at VAASAN Oy's crispbread and thin crisp plant, which is the world's second-largest crispbread factory.

Trendy product all over the world

While Finns consider crispbread a basic, everyday food, in other parts of the world this high-fibre bread is enjoyed as a modern and trendy health food, and its delicious flavour and versatility are a magnet for health-conscious consumers.

The world's second-largest producer of crispbread, VAASAN Oy exports crispbread under the FINN CRISP brand to almost 50 countries. FINN CRISP is also one of the most international Finnish food trademarks. Finnish crispbread is eaten as far afield as Australia, China and India, but it is also enjoyed by closer neighbours in Sweden, Great Britain and Germany.

FINN CRISP has become particularly popular in Russia, where it is the country's best-selling foreign crispbread.