We are Wasa
Real crispbread, with a strong foundation.
Wasa crispbreads start with a few simple ingredients. We believe that real ingredients have the richest taste, and that's why we keep it to the essentials.
REAL AT HEART
As Real and Genuine as Swedish Nature*. A handful of carefully selected ingredients that are mixed to create our rustic, authentic product, delivering our distinctive crunch.
*Wasa products are made in Sweden and Germany
rough around the edges
With a grainy texture that brings us closer to the very essence of real food.
and perfectly imperfect
Striving every day to be the best version of ourselves.
FOR YOU, AND FOR THE PLANET
We’ve been crafting new products, exploring new flavors, always looking into our founding values, since 1919.
Wasa History Global
Wasa was born
This was the year the company was founded in Skellefteå, Sweden, by Karl Edvard Lundström. Back then we were called Skellefteå Spisbröd Factory and few of us, or none of us, believed that we would ever become the world's largest producer of crispbread.
A new factory, a new home
In 1931 we moved to Filipstad after K.E Lundström acquired Filipstads Bageri AB. And is still where we remain today.
The kings choice
In the 1950s we became a Royal Warrant Holder. Which, among other things, means that we can have the Greater Coat of Arms as an emblem on our packaging.
Two sides to every crispbread
In a competition, consumers were asked which side of their crispbread they spread the butter on. The back side (the smooth side) won with 3427 votes of a total of 5229, however, it is still a heated debate in Sweden today.
Everyone gets crispbread!
Oprah Winfrey talked about our crispbread in her show. "I really love those little Swedish delights", she said, and the Americans went like mad in the pursuit for our crispbread
100 years old!
Wasa turned 100 years old, and we celebrated by launching a new product called Wasa 100 - 100% whole grain and 100% climate compensated. After years of work, Wasa is now 100% climate compensated. Read more about our work in the Sustainability section.