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In 1801 Josiah Bent of Massachusetts began baking and selling 'water crackers' made from flour and water that wouldn't deteriorate during long sea voyages. During baking, a cracking sound occurred and it is from this that the American term 'cracker' originated. As tradition dictates we only use 100% English flour and English water to make our crackers and bake by toasting under flames for 1 minute. The result is a cracker that is ultra-crisp, with a dark, 'nutty' taste.
$7.00
Intentionally subtle, to never overwhelm the cheese. Flavoured with fragrant ...
Delicate, all-butter, melt-in-the-mouth crackers. A neutral partner for cheese.
Wheaty and crunchy, all-butter, melt-in-the-mouth crackers. A neutral partner...
Flavoured with chilli for a little kick. Serve with English Cheddar or any st...
Intentionally subtle, to never overwhelm the cheese. Flavoured with fig and a...
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