Biscuits for Cheese… and more

The recipe Peter’s Yard use to make their amazing sourdough crispbread originates from Sweden, the home of crispbread. Made using simple, natural ingredients including Shipton Mill organic flour, organic fresh milk and their own precious sourdough starter.

Fionagh’s crackers are made at the Norton Barton Bakehouse. Each batch is handmade using their own sourdough mother which is specifically fed and fermented to create the perfect punch and crunch.

These are a staple in the L’affinage biscuit box which we reach for regularly to accompany a nice lump of cheese or some of our charcuterie.