Peter's Yard Rye & Charcoal Sourdough Crackers

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 cracker. Savour the crunch with a soft cheese.

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

Small-Batch Sourdough, Slowly Fermented for 16 Hrs, No Palm Oil, High in Fibre, Baked to Imperfection, Good Things Take Time, No Artificial Colours, Flavours or Preservatives, Suitable for Vegans

Rediscover Simple Pleasures

United Kingdom

Box

Board - Recyclable

Full Product Name:
Rye & Charcoal Sourdough Crackers

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

Additional Information:
FSC - FSC® Mix, Paper from responsible sources, FSC® C012293, www.fsc.org

Wheat Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Rye Flour 21%, Sourdough 21% (Rye Flour, Water), Rapeseed Oil, Muscovado Sugar, Charcoal 2%, Sea Salt

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

Suitable for Vegetarians

Peter's Yard

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.

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

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