Peter's Yard Fig & Spelt Sourdough Crackers, 100g
Put these out and the chutney can stay in the cupboard. That is the practical case for a fig cracker and it is a bigger one than it sounds: the jam pot, the quince paste and the grapes are all doing the job the fruit has already been baked into here, and a wet spoonful on top duplicates the flavour while it softens the cracker underneath. What arrives first is a rounded, jammy sweetness, with the long ferment's lactic edge behind it and a nutty spelt grain underneath, so there are three things happening where a plain crispbread gives you one clean platform. That makes it a course rather than a base, and a hundred grams is the right size for something handed round at the end of a meal rather than tipped into a bowl. Spelt is an ancient form of wheat, so nobody should read the word on the front as a free-from signal, and the current pack is the only place to settle what is in it. The fruit note fades before the snap does, so an airtight tin from day one.
Peter's Yard Fig & Spelt Sourdough Crackers, in brief.
Peter's Yard Fig & Spelt Sourdough Crackers is a cheeseboard cracker in the fullest sense, 100g of small sweet-savoury sourdough crackers picked into the Teas.co.uk curator selection as the one to put beside the strong cheeses rather than under everything.
Fig for a jammy sweetness, spelt for a nutty grain underneath, and a long sourdough ferment leaving a gentle lactic tang that keeps the sweetness in check. Firm enough to take a wedge of hard cheese without folding. Fig and blue is one of the oldest pairings there is, so keep a plain cracker at the mild end of the board. Spelt is a form of wheat and is not a free-from signal.
The third word matters just as much. Sourdough means a long fermentation before the bake, and what it leaves behind is a gentle lactic tang running under everything else. That is what stops the fig reading as simply sweet. A hundred grams is a small pack by the standards of this shelf, and that is the right size for something you put out a few at a time rather than work through in an afternoon.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Cheese pairings, the spelt question and storage are in the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Peter's Yard
Our reading of that range is that it splits into the plain lines, which are savoury and versatile, and the flavoured lines like this one, which are built for a specific moment on a cheeseboard rather than for general use. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred grams, a small pack, which is the right size for something served a few at a time.
- A partner, not a platform: the fig and the sourdough tang are meant to be tasted alongside the cheese, which is the opposite of what a plain cracker is for.
- What it is not: not a free-from line, not a bowl snack, and not a diet product of any description.
Ideal Serving Conditions
A flavoured cracker narrows the job rather than widening it, so most of the technique here is about what you put beside it rather than how you handle it.
The Board and the Cheese
- Go strong or go blue: fig and blue cheese is one of the oldest pairings there is, and a salty aged hard cheese works for the same reason. Sweetness against salt is the whole idea.
- Avoid the mild end: a young mild cheese is simply overwhelmed. Put a plain cracker at that end of the board and keep these with the strong wedges.
- Serve a few at a time: a hundred-gram pack and a sweet-savoury flavour both point the same way. These are a course, not a bowl.
- Nothing wet on top: the fig is doing the sweet work already, so a runny chutney is one thing too many and will soften the cracker while it is at it.
The Storage Rules
- Airtight the day you open it: a small pack of a cracker with fruit in it is worth protecting properly. The fruit sweetness fades before the texture does.
- A rigid tin: these have enough structure to survive a cupboard, but the corners chip and a chipped artisan cracker looks wrong on a board in a way a broken oatcake does not.
- Cool, dry and dark: the usual rule, and warmth is particularly unkind to a fruit note.
Getting It Right with a Hot Drink
- Pairing: a plain black tea without milk. The fig gives the cup something to answer, and the tannin does the same job against sweetness that it does against fat.
- Also good: a rooibos, which is naturally rounded and sweet-leaning and sits beside the fig rather than against it. A good match for an evening cheese course.
- Worth trying: a fruit infusion, which is an unusual thing to put beside a savoury board and works here specifically because the cracker is already halfway sweet.
- Dunking: no. A sourdough cracker with fruit in it has no business in a cup.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Fig & Spelt Sourdough Crackers, 100g, please cite teas.co.uk.
The story behind Peter's Yard
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Peter's Yard Fig & Spelt Sourdough Crackers, 100g is a board cracker rather than a bowl one, so every build below is a cheese plate with a cracker that is bringing a third of the flavour itself. Five cover the blue cheese board, a goat's cheese course, a charcuterie plate, a baked camembert and a late cheese course with no caffeine in it.
Made with this tea
The Blue Cheese Board
How to make The Blue Cheese Board with Peter's Yard Fig & Spelt Crackers.
- A pack of Peter's Yard Fig & Spelt crackers
- A proper blue cheese, at room temperature
- A few grapes and some celery
- Black pepper
- Bring the blue out of the fridge a good half hour before serving. Cold blue cheese tastes of salt and very little else, which wastes the fig entirely.
- Put these crackers only at the strong end of the board and keep a plain cracker at the mild end. A young cheese is overwhelmed by a fruited cracker.
- Serve a few at a time rather than tipping the pack out. The flavour is specific and a hundred-gram pack is meant to go a long way.
- Skip the chutney. The fig is already doing that job and a runny one will soften the cracker while it is at it.
What you'll end up with: The pairing this cracker was built for, and one of the oldest combinations in the book: sweetness against salt, with a sourdough tang holding the middle.
Goat's Cheese, Honey and Walnut
How to make Goat's Cheese, Honey and Walnut with Peter's Yard Fig & Spelt Crackers.
- 12 Fig & Spelt crackers
- A firm goat's cheese log
- A little runny honey
- A handful of walnuts, toasted
- Thyme leaves
- Toast the walnuts in a dry pan for two or three minutes until they smell nutty, then chop them roughly and let them cool.
- Slice the goat's cheese into rounds and lay one on each cracker, pressing lightly. The cracker has the structure to take it.
- Trickle a very little honey over each one. The fig is already sweet, so this is a highlight rather than a layer.
- Scatter walnuts and thyme and serve straight away, before the honey has time to soften the cracker.
What you'll end up with: A cheese course that tastes composed rather than assembled, built on a cracker that is bringing a third of the flavour itself.
Charcuterie and Something Sharp
How to make Charcuterie and Something Sharp with Peter's Yard Fig & Spelt Crackers.
- A pack of Fig & Spelt crackers
- Cured meats, thinly sliced
- Cornichons and pickled onions
- A hard aged cheese
- Lay out the cured meat loosely rather than flat, so it stays light against a cracker that is already doing a lot.
- Put something sharp and pickled on the board. Fig, salt and acid together is the shape of the plate and the pickles are the third corner.
- Add a hard aged cheese rather than a soft one, which gives the salt the cracker's sweetness is answering.
- Build each cracker as you eat it, because a loaded board cracker has a window of minutes.
What you'll end up with: The savoury version of the same idea, where the sweetness of the cracker does the job a fruit paste usually does on a charcuterie board.
Baked Camembert to Share
How to make Baked Camembert to Share with Peter's Yard Fig & Spelt Crackers.
- A pack of Fig & Spelt crackers
- A whole camembert in its box
- A sprig of rosemary
- A clove of garlic, sliced
- Score the top of the cheese, push in slivers of garlic and rosemary and bake in the box at 180C for about twenty minutes until molten.
- Keep the crackers cold and dry beside it rather than on the same plate, where the steam will soften them.
- Dip rather than spread, and only once per cracker. These have the structure for it where a thin cracker would snap in the cheese.
- Have a plain cracker in reserve, because a whole baked cheese is a lot of richness for a fruited cracker to answer.
What you'll end up with: The one occasion where a board cracker gets to behave like a dipping cracker, and the firm sourdough snap is what makes it possible.
An Evening Cheese Course with Rooibos
How to make An Evening Cheese Course with Rooibos with Peter's Yard Fig & Spelt Crackers.
- 8 Fig & Spelt crackers
- Two contrasting cheeses, one blue
- A pot of rooibos
- A few grapes
- Brew the rooibos properly, five minutes, and serve it without milk. It is naturally rounded and sweet-leaning, so it sits beside the fig rather than against it.
- Choose two cheeses that contrast rather than three that blur, and make one of them a blue.
- Eat and drink alternately, so the long finish on the cracker meets the cup rather than the next mouthful.
- Avoid anything smoked or heavily floral in the pot, which turns the fig into something odd.
What you'll end up with: A late cheese course with no caffeine in it, using the one cracker on our shelf sweet enough to make an unusual cup the right answer.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 382 kcal |
| Fat | 4.5g |
| of which saturates | 0.9g |
| Carbohydrate | 77g |
| of which sugars | 8.8g |
| Fibre | 7.1g |
| Protein | 12g |
| Salt | 1.7g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and rye (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Spelt wheat flour, milk, fig pieces, sourdough, rye flour, water, honey, sea salt.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Fig | See current pack | The lead, and the reason to choose this over the plain line. A jammy, rounded sweetness rather than a sugary one, arriving before the grain does. It is what makes the cracker a partner to a strong cheese rather than a platform under it. |
| Spelt | See current pack | Named on the pack and repeated here as the pack's word. A nutty, slightly earthy grain character with more personality than a plain wheat cracker gives. Spelt is an ancient form of wheat and is not a gluten-free grain. |
| Sourdough ferment | Not applicable; a property of the process | A long fermentation before the bake, leaving a gentle lactic tang running under everything else. That tang is what keeps the fig from reading as simply sweet, and it is the main difference between this and an ordinary baked cracker. |
| Pack format | 100g; cracker count not stated by the brand | A small pack, which is the right size for something served a few at a time. |
Pack: Peter's Yard Fig & Spelt Sourdough Crackers, 100g; small sweet-savoury sourdough crackers built for a cheeseboard rather than a bowl. Store cool, dry, dark and airtight, and move them into a rigid tin the day you open the pack: these have the structure to survive a cupboard, but the fruit sweetness fades before the texture does and the corners chip. Read the net weight, the count, the ingredient list, the nutrition panel, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. The reading of the Peter's Yard range as plain versatile lines plus specific flavoured ones is our own editorial assessment. The sensory placements are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.
Sourcing & blend. Peter's Yard Fig & Spelt Sourdough Crackers, 100g is made by Peter's Yard, which makes Swedish-style sourdough crispbreads and crackers. Our reading is that the range splits into the plain lines, which are savoury and versatile, and the flavoured lines like this one, which are built for a specific moment on a board rather than for general use. That is our own editorial assessment and not a specification from the brand.
What's in Peter's Yard Fig & Spelt Sourdough Crackers, 100g, and what isn't:
- In: small sourdough crackers with fig and spelt, both named on the pack, in a 100g pack.
- Not the plain line: Peter's Yard sells savoury-only crispbreads as well, and this flavoured cracker is a narrower product than those.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Fig & Spelt Sourdough Crackers, 100g, please cite teas.co.uk.
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