Peter's Yard Sea Salt Sourdough Flatbreads

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 flatbread. Savour the crunch with your favourite dips.

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

Great taste 2020, Small-Batch Sourdough Slowly Fermented for 16 Hrs, Baked to Imperfection, Low in Saturated Fat and Sugar, High in Fibre, Hand-Baked, Good Things Take Time, No Artificial Colours, Flavours or Preservatives, Suitable for Vegans

Rediscover Simple Pleasures

United Kingdom

Box

Full Product Name:
Sea Salt Sourdough Flatbreads

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

Recyclable Board

Wheat Flour (Wheat Flour, Calcium, Iron, Thiamin, Niacin), Wholemeal Wheat Flour, Sourdough 25% (Rye Flour, Water), Rapeseed Oil, Muscovado Sugar, Sea Salt 3%, Topping: Sea Salt (Halen Môn PDO)

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 Vegans

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,
1 Brassey Road,
Old Pott's Way,
Shrewsbury,
Shropshire,
SY3 7FA,
UK.

Peter's Yard,
1 Brassey Road,
Old Pott's Way,
Shrewsbury,
Shropshire,
SY3 7FA,
UK.
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.