Whole-Grain Crackers

Rustic Rye Crackers

With flax seeds, sesame seeds

Our first cracker, and still my favorite, the Rustic Rye cracker is based on the naturally leavened dark rye breads I love to make and eat. This is a sourdough cracker with an 18-hour fermentation time after mixing. The sourdough levain and long fermentation time both add flavor and better digestibility.

Also our most versatile cracker, the Rustic Rye complements, but doesn’t outshine, fine cheeses. It plays nicely with a variety of spreads and pates, and is a home-run with smoked fish spreads or a simple tuna fish salad.

Contains wheat.

Buckwheat Crisps

With cranberries, walnuts, pepitas

Since I was a kid, I’ve loved the flavor of buckwheat. Perhaps credit my Eastern European roots, or just an affinity for that special, nutty flavor, but I can’t get enough. A groat —not a grain — buckwheat is naturally gluten free and our unsifted flour is a source of protein and fiber. The striking color of these crisps comes from the fibrous husk.

Our Buckwheat Crisp has sweetness that beautifully harmonizes with salty, tangy, or sharp cheeses like Gorgonzola dolce and goat or sheep’s milk cheese. Or pair it with a nut butter for a sweet treat.

Contains tree nuts.

Milled in a facility that also processes wheat.

Spelt Crackers

With poppy seeds, onion

The Spelt Cracker is based on one of my all-time favorite breads to bake and eat —onion poppy seed rolls — this whole-grain cracker is highly snackable while being a nutritious source of whole grain. Like the Rustic Rye, Spelt is a sourdough cracker with an 18-hour fermentation period after mixing. I use the same rye sourdough levain as in the Rustic Rye, lending it a greater depth of flavor.

The Spelt Cracker pairs well with a variety of dips and spreads, from hummus to caramelized onion dip. On a cheese board, try it with a sharp cheddar, herbed cheese, or a creamy Camembert.

Contains wheat.