# Peter's Yard Fig & Spelt Sourdough Crackers, 100g ## Commerce action policy **Price:** £3.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/peters-yard-fig-and-spelt-sourdough-crackers-100g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/peters-yard-fig-and-spelt-sourdough-crackers-100g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Peter's Yard **Price:** £3.60 GBP **GTIN:** 5060198820090 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Peter's Yard Fig & Spelt Sourdough Crackers is a cheeseboard cracker in the fullest sense. It is not a base that gets out of the way, and it is not a snack to eat from a bowl. It is a small, deliberate, sweet-savoury thing designed to sit under a strong cheese and add something of its own, and the two words in the middle of the name tell you exactly how: fig for a jammy sweetness, spelt for the grain underneath it. The published ingredient list also includes rye. 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. The Taste Profile Fig Sweetness: ●●●●○ (4/5) The lead and the reason to buy this over the plain version. Jammy and rounded rather than sugary, and it arrives before the grain does. Sourdough Tang: ●●●○○ (3/5) A gentle lactic note underneath from the long ferment, which is what keeps the sweetness in check. Spelt Depth: ●●●○○ (3/5) A nutty, slightly earthy grain character with a little more personality than a plain wheat cracker gives. Snap: ●●●●○ (4/5) Firm and clean. There is enough structure here to take a wedge of hard cheese without folding, which a thin table cracker cannot do. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Peter's Yard Fig & Spelt Sourdough Crackers, 100g Compare to: Peter's Yard Original Sourdough Crispbreads, 125g: the everyday member of the range. Denser, savoury only and far more versatile, so it will do a whole board where this one is aimed at the strong cheeses on it. Buy that first if you are new to the brand. Peter's Yard Rosemary & Sea Salt Sourdough Crackers, 90g: the savoury flavoured option where this is the sweet one, and a better match for a soft white cheese or a pate. Peter's Yard Sourdough Crackers Selection Box, 270g: the sensible way to find out which of these you actually want before committing to a single flavour. 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. Safety And Purity Ingredients and dietary suitability: 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. Spelt is not a gluten-free grain: spelt is an ancient form of wheat, so nobody should read the word on the pack as a free-from signal. Fig: named on the pack and nothing more. No calorie, fat, fibre or sugar figure appears on this page, and no benefit of any kind is claimed or implied. ## Product Questions What does sourdough actually do to a cracker?A long fermentation before the bake leaves a gentle lactic tang running under everything else. On this cracker that is what stops the fig reading as simply sweet, and it is the main difference between an artisan cracker and a plain baked one. What does the fig bring?A jammy, rounded sweetness rather than a sugary one, and it arrives before the grain does. It is the whole reason to choose this over the plain Peter's Yard crispbread, and it narrows the job to strong cheeses rather than widening it. Which cheese should I put it with?Blue, or a salty aged hard cheese. Fig and blue is one of the oldest pairings there is, and sweetness against salt is the entire idea. A young mild cheese is simply overwhelmed, so put a plain cracker at that end of the board. What else works on it?Goat's cheese with a little honey and a walnut, or charcuterie with something sharp and pickled. Anything where a sweet note is welcome rather than intrusive. Avoid a runny chutney: the fig is already doing that work. How many crackers are in the pack?The pack is 100g, which is small by the standards of this shelf, and states its own count. How should I store an open pack?A rigid tin, on the day you open it. These have enough structure to survive a cupboard, but the fruit sweetness fades before the texture does, and chipped corners look wrong on a board in a way a broken oatcake never does. Which drink goes with it?A plain black tea without milk, because the tannin answers sweetness the same way it answers fat. A rooibos also works unusually well, sitting beside the fig rather than against it, and a fruit infusion is worth trying for the same reason. Can I serve it with a dip?It is the wrong cracker for it. This is a board cracker rather than a bowl one, the flavour is specific, and the pack is small. Put out a plain cracker for dipping and keep these for the cheese course. Is sourdough or spelt better for me?We make no health, weight, calorie, fibre or digestion claim of any kind about this product. Sourdough, spelt and fruit all attract a great deal of loose talk and none of it is repeated here. The panel on the current UK pack is the only source for figures. How is it different from the Original Peter's Yard crispbread?The Original is denser, savoury only and far more versatile, so it will carry a whole board. This is thinner, sweeter and much more specific. If you are new to the brand, buy the Original first and this second. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy382 kcalFat4.5gof which saturates0.9gCarbohydrate77gof which sugars8.8gFibre7.1gProtein12gSalt1.7gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsFigSee current packThe 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.SpeltSee current packNamed 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 fermentNot applicable; a property of the processA 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 format100g; cracker count not stated by the brandA 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. ## Flavour Science The flavour of Peter's Yard Fig & Spelt Sourdough Crackers, 100g is built in three layers, and reading them in order explains exactly why the cracker tastes the way it does from the first bite to the last swallow.The outer layer is fruit and bake together. Fig gives a jammy, rounded sweetness rather than a sharp or sugary one, and because sugars caramelise on a surface during baking, the aroma that comes off a fresh pack is warmer and deeper than raw fruit would suggest. That sweetness arriving first is the single most important thing about this cracker, because it sets what the rest of the board has to do. A cracker that leads with fruit cannot sit quietly under a mild cheese; it will be tasted, and the only sensible response is to put it with something strong enough to answer it.The flavour spike is where the sourdough ferment earns its place. A long fermentation before the bake leaves a gentle lactic acidity in the dough, and acidity is the classic counterweight to sweetness in any recipe. Here it arrives just behind the fig and stops the cracker becoming cloying, which is exactly what a fruited cracker without a ferment behind it tends to do. Underneath both sits the spelt, nutty and faintly earthy, with rather more character than a plain wheat cracker offers. Three things are being tasted rather than one, which is unusual on a cracker shelf.The base structure is a firm, clean snap with real load-bearing strength. That matters more than it sounds on a board: a wedge of hard cheese pressed onto a thin table cracker snaps it, and this one takes it. The cracker is thin enough to be elegant and dense enough to be useful, which is the balance a sourdough bake tends to produce. The finish is long for a cracker, sweet then faintly sour then nutty in that order, and it is still going after the cheese has gone. That is why a few at a time is the right way to serve them and why a hundred-gram pack is not the limitation it first looks like.Getting it right in the cup. A sweet-savoury cracker opens up a part of the tea cupboard a normal savoury board closes off. A plain black tea without milk is the reliable answer, because tannin answers sweetness in the same way it answers fat, and the fig gives the cup something to push against rather than simply absorbing it. A rooibos is the more interesting choice: naturally rounded and sweet-leaning, it sits beside the fig rather than fighting it, and it makes a good evening cheese course for anyone avoiding caffeine at that hour. A fruit infusion is worth trying for the same reason, which is not advice we would give beside any other savoury cracker on this shelf. What does not work is a heavily smoked or a heavily floral tea, both of which turn the fig into something odd. Dunking is not on the table: a sourdough cracker with fruit in it has no business in a cup.How water and temperature change it. Crackers stale backwards compared with bread: bread goes hard because it loses water, a cracker goes soft because it gains it, and the rate depends on how much surface is exposed relative to mass. A dense sourdough cracker holds up well by that measure, better than any thin table cracker and nothing like as well as an oatcake. The specific vulnerability here is not the texture but the fruit. A fig note is the first thing warmth and air take off a pack, so the failure mode is a cracker that still snaps properly while tasting noticeably flatter than it did on day one, and most people put that down to the cheese rather than the cupboard. A rigid airtight tin on the day the pack is opened, kept cool and dark and well away from the hob, is the whole answer. The corners chip in a bag as well, and a chipped artisan cracker looks wrong on a board in a way a broken oatcake never does. ## Recipe Ideas 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. Recipes, born here first The Blue Cheese Board How to make The Blue Cheese Board with Peter's Yard Fig & Spelt Crackers. 8 min 4 people Easy You'll need A pack of Peter's Yard Fig & Spelt crackers A proper blue cheese, at room temperature A few grapes and some celery Black pepper Method 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. 10 min 4 people Easy You'll need 12 Fig & Spelt crackers A firm goat's cheese log A little runny honey A handful of walnuts, toasted Thyme leaves Method 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. 8 min 4 people Easy You'll need A pack of Fig & Spelt crackers Cured meats, thinly sliced Cornichons and pickled onions A hard aged cheese Method 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. 25 min 4 people Easy You'll need A pack of Fig & Spelt crackers A whole camembert in its box A sprig of rosemary A clove of garlic, sliced Method 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. 10 min 2 people Easy You'll need 8 Fig & Spelt crackers Two contrasting cheeses, one blue A pot of rooibos A few grapes Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._