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 it is rolled and dimpled to become recognizable as what it is. That process makes the product have a much lighter taste than other crispbreads. You can see it in the deeper dimples and more complex texture. This translates into better taste. When we’re back in the market, we hope you’ll try us again, and note the difference.