LIVEBREAD

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The beginning

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Livebread, by Sivakur ltd., was established in the late 90’s by an athletics coach in Mosfellsbær, a small town in the southwest of Iceland.

 

One day, realizing the family was out of bread, he decided to try and make one from scratch for his children. While impulsively mixing ingredients in a bowl he was intent on not only making the bread tasty, but healthy as well. In his mind, that entailed pure, trans-fat-free ingredients, no additives, such as baking powder, and no preservatives whatsoever. The bread turned out to be of such quality that neither toppings nor butter were needed. Nevertheless, butter remains an option, each to their own taste.

 

As the young people grew to like the bread, they took to calling it Livebread. Soon the coach started baking the bread for his athletes to have before, and after, tournaments.

 

Nowadays, Sivakur offers various flavours of the artisan bread. The ingredients remain of the highest quality, with the different spices being hand-picked in the Icelandic nature, anywhere from the sea level to the highlands. The organic barley is grown in the east of Iceland by Móðir Jörð (Mother Earth), the wheat in the south (close to the infamous Eyjafjallajökull) by Þorvaldseyri, and both wheat and oats in the north-west Icelandic horse-country, by Akrar.

 

Even though the business has grown the supply chain is kept as simple as possible. Frozen dough is picked up by distributors that deliver to various health oriented or slow-food restaurants. The Livebread is baked on-location ensuring the delivery of the fresh Icelandic nature to the customers.