Simo Kuusisto is a Finnish man leading what can only be referred to as a 'Rye-volution' in America with his company Nordic Bread.
Most of what is currently marketing itself as rye bread is actually only made with 20% rye flour. This fact, which is sure to blow the minds of self-righteous rye fans everywhere, opens up a place in the market for Kuusisto's nordic rye, Ruis. The bread has up to four times more soluble fiber than wheat, not to mention that it's also yeast-free.
Kuusisto is taking advantage of the public's growing interest in natural foods. In fact, rye bread -- characterized by its coarse texture and chewy consistency -- has been slowly, steadily and quietly infiltrating the city's artisan bread market, a hard feat to accomplish. However, Kuusisto's biggest challenge has been navigating American's mystification with "real bread" -- bread made with no preservatives, bread that has a short self life. He explains, "Some people think bread should be soft like Wonder Bread or Italian bread."
Nordic Rye Bread
More Stats +/-
DIY Big Flat Sandwiches
Malleable Bread Makers
Sturdy Bread Lunchboxes
Biscuit Dish Bakers
Authentic Artisanal Photography
Free 2019 Report & eBook
Get the top 100 trends happening right NOW -- plus a FREE copy of our award-winning book.
Our Research Methodology
This article is one of 350,000 experiments. We use crowd filtering, big data and AI to identify insights.