Dr. Karg's
Crispbread from a Franconian bakery, founded in 1950.
Dr. Karg's traces its roots to a small village bakery in Franconia founded in 1950, and it bakes in Schwabach, Bavaria, as Dr. Klaus Karg KG. Klaus Karg started the crispbread side of the business, and the company says its very first crispbread was Emmental cheese and pumpkin seed. Its crispbreads are thin, hard and full of seeds and wholegrains, in the German Knäckebrot tradition. On our shelf, Dr. Karg's Pumpkin Seeds Protein Thins carry 33g of protein per 100g on the label data and a vegan claim.
Dr. Karg's makes crispbread for toppings and lunches: hard, seedy and substantial, with 33g of protein per 100g on the label data for the Protein Thins.
About Dr. Karg's
Dr.
Key facts
Brand timeline
The village bakery that Dr. Karg's traces its roots to is founded.
Klaus Karg starts the crispbread line; the first variety is Emmental cheese and pumpkin seed.
Dr. Klaus Karg KG bakes in Schwabach, Bavaria.
Top picks
Dr. Karg's Pumpkin Seeds Protein Thins are thin, seeded crispbreads built around protein: 33g per 100g on the label data, with 7.8g of fibre. The label name is Protein Knäckebrot Kürbiskern, German…
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Dr. Karg's: Frequently Asked Questions
In Schwabach, Bavaria, Germany.
The pack carries a vegan claim, and the label says they may contain milk.
