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Peter's Yard

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  • Peter's Yard - Original Sourdough Crispbread 200g-1

    Peter's Yard - Original Sourdough Crispbread 200g

    Peter's Yard
    £3.80 - £45.60
    £3.80 - £45.60
    £3.80 - £45.60
    £3.80

    These sourdough crispbreads are made in small batches with our signature sourdough starter, which slowly ferments for 16 hours. They're crafted fro...

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    £3.80 - £45.60
    £3.80 - £45.60
    £3.80 - £45.60
    £3.80
  • Peter's Yard - Seeded Flatbreads 6 x 135g-1

    Peter's Yard - Seeded Flatbreads 6 x 135g

    Peter's Yard
    £13.80 - £13.80
    £13.80
    £13.80 - £13.80
    £13.80

    Case of 6x135g Seeded Flatbreads from Peter's Yard. These long, thin flatbreads are made for dipping. Each batch is made with organic flour, Britis...

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    £13.80 - £13.80
    £13.80
    £13.80 - £13.80
    £13.80
  • Peter's Yard - Sourdough Crispbread Charcoal & Rye Mini 12 x 90g-1

    Peter's Yard - Sourdough Crispbread Charcoal & Rye Mini 12 x 90g

    Peter's Yard
    £33.00 - £33.00
    £33.00
    £33.00 - £33.00
    £33.00

    Case of 12x90g Sourdough Crispbread Charcoal & Rye - Mini from Peter's Yard.These Charcoal & Rye sourdough crispbreads are inspired by our ...

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    £33.00 - £33.00
    £33.00
    £33.00 - £33.00
    £33.00

Peter's Yard

In the 1500s, Nordic countries introduced crispbread (knäckebröd) into their diet, using them just like fresh bread. Large discs of dough were baked at harvest time and preserved over the winter. Each crispbread was made with a hole in the middle so that it could be hung on a pole above the fire and kept for long periods of time. The result was crisp, wholesome, delicious bread with the texture of a cracker, some big enough for snapping & sharing.
That’s why each of Pete'rs Yard's large crispbreads has a hole in the centre, in-keeping with Scandi traditions. Their crispbread recipes are always inspired by Sweden. They are made by skilled bakers in the UK using organic fresh milk, organic flours and precious sourdough which is fed daily and allowed to ferment for 16 hours before each batch is baked.