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Peter's Yard

Peter's Yard

The team used naturally fermenting sourdough, Shipton Mill organic flour and the very best, natural and organic ingredients. Recommendations spread by word of mouth and soon, the unique, golden crispbreads started to be selected by chefs at Michelin starred restaurants and began to win plenty of awards. From a cautious start, making just 50kg of crispbread a week (that’s not even enough to fill one small bakery van), they are now producing fifty times that much in order to keep up with the growing demand from food lovers who claim to be “addicted” to their crisp texture and subtle flavour. In 2015 the Original recipe crispbreads were awarded Top 50 status in the Great Taste Awards and were described by the judges as “the best biscuit for cheese out there”.

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