Peter's Yard Original Sourdough Crispbread

We roll the dough until it is delicate and thin, then dust with rye flour and gently bake for a dappled, crisp and slightly wobbly crispbread.
Savour the crunch with your favourite topping.

Great taste 2022, No Palm Oil, High in Fibre, Low in Sugar, 31 Kcal Per Crispbread, Small-Batch Sourdough Slowly Fermented for 16 Hrs, Baked to Imperfection, Good Things Take Time, No Artificial Colours, Flavours, or Preservatives, Suitable for Vegetarians

Our Original sourdough crispbreads have a distinctive crispy texture with a subtle toasted wheat flavour and slight sweetness from the honey. Savour the crunch with cream cheese & smoked salmon or pâté.

Perfect as a light lunch. Top with cream cheese & smoked salmon or pâté.

United Kingdom

Box

Board - Recyclable

Full Product Name:
Original Sourdough Crispbread

Storage:
Store in a cool, dry place. Best before: see base.

Additional Information:
FSC - FSC®, Mix, Paper / Supporting responsible forestry, FSC® C012293, www.fsc.org

Milk, Rye Flour, Wheat Flour (Wheat Flour, Calcium, Iron, Thiamin, Niacin), Sourdough 12% (Rye Flour, Water), Wholemeal Wheat Flour, Honey, Salt

Contains Milk, May Contain Nuts, Contains Rye, May Contain Sesame, Contains Wheat
Made with care in a bakery that handles Nuts and Sesame.

Suitable for Vegetarians

Peter's Yard

We combine Swedish tradition with British craft and natural ingredients to create our hand-baked sourdough crispbread.
Each batch starts with our signature sourdough starter, fermented for 16 hours.

Peter's Yard,
45 Grosvenor Road,
St Albans,
Hertfordshire,
AL1 3AW,
UK.

Peter's Yard,
Suite 10436,
26/27 Upper Pembroke Street,
Dublin 2,
D02 X361.

Peter's Yard,
45 Grosvenor Road,
St Albans,
Hertfordshire,
AL1 3AW,
UK.

Peter's Yard,
Suite 10436,
26/27 Upper Pembroke Street,
Dublin 2,
D02 X361.
WWW.PETERSYARS.COM

Peter’s Yard combines Swedish tradition with British craft ingredients and to make delicious sourdough products to pair with your favourite cheeses, dips and other toppings. The distinctive crisp, crunchy texture and flavour are achieved by small batch baking using a sourdough starter, fermented for 16 hours.