Drinks Biscuits Parmesan, Toasted Pine Nuts & Basil 110g
Peter’s Yard Sourdough Crispbreads 200g
Perfect with all the deli produce we sell.
Created by local couple Ian & Christina this is one of the fastest growing and successful brands in the UK fine food industry.
These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
Fionagh’s Seeded Sourdough
Fionagh's Seeded Sourdough Crackers. Each batch is handmade using a sourdough mother which is specially fed and fermented to create the perfect punch and crutch. The mother is mixed with the finest rye flour, rapeseed oil, and a little sea salt to achieve the perfect texture and taste. It's then rolled and sprinkled with pumpkin, poppy and sunflower seeds before baking.
Fionagh’s Original Sourdough
Fionagh's Original Sourdough Crackers. Each batch is handmade using a sourdough mother which is specially fed and fermented to create the perfect punch and crunch. The mother is mixed with the finest rye flour, rapeseed oil and a little sea salt to achieve the perfect texture and taste. It's then rolled and sprinkled with rye before baking.
Findlater’s Mini Oatcakes 100g
Peter’s Yard Sourdough Crispbreads 90g
Perfect with everything we sell on our deli.... or indeed on their own!
Created by local couple Ian & Cristina, this brand is one of the fastest growing and successful in the artisan food industry.
These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
Fionagh’s Sourdough Crackers
Each batch is hand-made in the beautiful hills of North Cornwall, using a sourdough ‘mother’ which is specially fed and nurture for punch and crunch. The dough is mixed using the finest rye flour and fermented to achieve the perfect texture and taste. It’s then rolled and sprinkled with extra rye flour before baking.
