RyKrisp


RyKrisp is the perfect outdoors accompaniment.  These winners of the 2015 National Geographic Traveler Photo Contest show people embracing life and the outdoors.  Worth sharing. Winners of the 2015 National Geographic Traveler Photo Contest  

The Spirit of Our Brand – 2015 Winners of NatGeo ...


The author is espousing shorter, intense workouts (12 minutes) total to keep us fit and interested in staying fit.  The comments are interesting in that they are all positive and supportive.  A Way To Get Fit and Also Have Fun PHOTO REMOVED FOR COPYRIGHT PURPOSES

Intensity vs. Quantity in Your Workouts




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  A quick update on what we’re doing: – #WHERESMYRYKRISP – post or tweet a picture of some great place you know would be better with RyKrisp. – #ONMYRYKRISP – do the same with a photo in some great setting showing something you’d want on your RyKrisp – Manufacturing – […]

Message from Ted (July 30th)


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What is missing in this photo? RyKrisp! I took this photo just a few days ago in the Talkeetna Mountains thinking how much better my lunch would be if the Tilamook Cheddar and Gallo Salami had their good friend of 30 years, RyKrisp, with them. (courtesy of John Robertson, Sutton, […]

Share your RyKrisp story…


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We’d love to hear ideas from you about the art of healthy living that we can share with each other.  We’re starting by trying to add tasty, healthy, fun things atop  a RyKrisp crispbread. How about watermelon and feta (shown here). #ONMYRYKRISP

The Art of Healthy Living #ONMYRYKRISP



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RyKrisp lovers know that it tastes better than competitors like Wasa, Kavli and Finncrisp (shown here left to right).  But did you know one of the main reasons why?  A major factor is the artisanal approach to preparing the dough for baking.  At RyKrisp, we naturally aerate the dough before […]

The artisanal aspect of a RyKrisp crispbread


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As we’ve been rebuilding the website, we’re also in the process of rebuilding the business.  For those of you who aren’t aware the RyKrisp crispbreads you love went out of distribution in March when the previous owners decided to exit the business. Branco  The manufacturing plant is being shifted to […]

Where we are (June 2, 2015)