Dark and rich in taste, the Malax Loaf is made from wholegrain rye. It is both sweet and sour, and hails from the town of Vaasa in coastal Ostrobothnia, Finland. Today it is one of Finland’s most popular loaves, as naturally at home on the breakfast table as in exclusive gourmet restaurants. Furthermore, the Malax Loaf is now conquering taste buds all over Europe. What makes it so special is the traditional method used when baking the bread, a recipe that goes all the way back to 1906, when the company was first founded. But exactly how to make Malax Loaf taste so divine is still a well kept secret.

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