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Two New Crispbread by Peter’s Yard

Peter’s Yard has added two new crispbreads to further strengthen and extend the acclaimed, award-winning range. The two new varieties of Peter’s Yard Seeded Wholegrain Crispbread and Spelt & Fig Crispbread are crisp, thin and delicious and just like the original recipe, they use naturally fermenting sourdough.

The two new varieties are a welcome addition to the Peter’s Yard range as they provide consumers with a greater choice of innovative, high-quality savoury crackers. The new flavours have a square and rectangular shape to create variation and differentiation when used on a cheeseboard but these latest additions have also enabled the brand to extend the usage occasion: on their own as a delicious snack, as a canapé with paté or charcuterie or served beside dips.

The new varieties follow a recipe that uses all-natural ingredients. The Seeded Wholegrain Crispbread includes whole oat groats, buckwheat, roasted sunflower seeds and linseeds to create a crispbread that would perfectly marry with a hard cheese such as a mature Cheddar. Spelt and Fig Crispbread is made with Spelt flour and includes sweet fig pieces that perfectly complement an array of cheeses, and in particular soft goats’ or flavoursome blue cheese. The entire Peter’s Yard range is high in fibre and completely natural as they are free from anything artificial.

Spelt & Fig is packed into a 100g retail box and Seeded Wholegrain packed into a 105g retail box. Both sit perfectly alongside Peter’s Yard’s existing and very popular traditional ‘small’ crispbread. RRP £2.50.

The new variants join an already critically acclaimed award-winning range. Since launching just a few years ago, Peter’s Yard crispbread has garnered many fans. Celebrity chef Valentine Warner loves the authentic crispbread them with gravid lax, Signe Johansen author of Scandilicious – Secrets of Scandinavian Cooking (and who is also dubbed the ‘Nordic Nigella’) called them ‘the best crispbread on the planet’ and restaurateur Martin Wishart chooses to serve them with cheese at his acclaimed Michelin starred restaurant.