A selection of crispbreads made with fresh, natural ingredients. The sourdough is fermented for 16 hours before each batch is made. Contains:
	
Spelt and poppy seed crispbreads, which enhance the subtle flavour of mild, crumbly cheeses such as Wensleydale and Caerphilly.
	
Charcoal and rye crispbreads, which are a great partner for soft cheeses such as Brie or goats cheese.
	
Original recipe, which has a light, crisp texture and sublte sourdough flavour. Perfectly compliments any cheese.
Ingredients:
Spelt and Poppy Seed: spelt wheat flour, milk, sourdough (rye flour, water), poppy seeds, muscovado sugar, sea salt.
Charcoal and Rye: Milk, rye flour, wheat flour (wheat flour, calcium, iron, thiamin, niacin), sourdough (rye flour, water), wholemeal flour, honey, butter (milk), charcoal, sea salt.
Original: Milk, rye flour, wheat flour (wheat flour, calcium, iron, thiamin, niacin), sourdough (rye flour, water), wholemeal flour, honey, salt 
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