Organic Zwieback/Rusk (150g)

The organic Butter Rusk/Zwieback is a breakfast classic. It is made in the factory of Morat, Switzerland, from corn starch, potato starch and butter. Free from palm oil, it has an unrivalled crunch and flavour. A baker's know-how passed from father to son in the Cornu family, since 1934.

Health and environment: Organic, Vegetarian, No Palm Oil, No GMOs.

History of the Rusk/Zwieback:
The Rusk we know today might have originated from Persia, in the seventh century. Persia is one of the primary regions to have developped and utilized the Rusk. The bread is baked twice in order to get rid of most of the moisture present in the bread. This allowed to prolong the use of the bread to weeks instead of days. It also helped save time as preparing bread daily wouldn't be a necessity anymore, modern machinery wasn't available in that era.

Some sources believe the Rusk was invented in ancient Greece to lengthen the shelf life of bread. In Greece the Rusk is called "Paximadi", which would come from the name of it's inventor "Paxamos", a Byzantine dough puncher. He would have invented as a method to preserve bread longer. Due to its long shelf life, Rusk was a popular means of sustenance for soldiers, and travellers who used to go for long journeys across the sea.

The rusk had its first modern day success during the First World War. From the 1930s, the first artisan biscotti makers renowned for their skills perpetuate this know-how. In 1950, the son of a baker, a young boy from Chanterac in Dordogne (France), was hired as an apprentice in a bakery in the historic district of Périgueux. Impressed by the young man's passion, the master baker willthen pass on to him the jealously guarded recipe of his famous rusk. After a few years devoted to refining his know-how, the young baker decides to settle down, taking over the bakery of "Saint Germain du Salembre" located in "Périgord". He offers bread cooked over a wood fire and, of course, the famous rusks made according to the authentic recipe.

Food Pairing
The Rusk/Zwieback is popular and irreplaceable on so many occasions: For breakfast with jam and coffee, at home when welcoming guests for tea time. The Rusk/Zwieback accompany perfectly coffee, tea, and other beverages. They are also savored as is.

Storage Advice
Store in a cool and dry place. Once open they are best kept in a cool dry place, preferably in an airtight package, protected from light.