Peter's Yard Original Sourdough Crispbreads, 125g
Sourdough is a word that does a great deal of selling on British packaging, and on most shelves it tells you a method was claimed rather than how long anything actually sat. Here you can taste the answer, which is the only test worth applying. A gentle lactic sharpness sits under the wheat with a savoury depth behind it that a fast dough has no hours in which to build, and what makes the difference is somebody's oven schedule rather than an expensive ingredient. Worth noticing, too, that the pack says crispbread and not cracker. That is a Nordic habit of baking bread hard and dry so it would keep, and the legacy is a piece that snaps under the thumb rather than bending under a load. Wheat, so anyone avoiding gluten should leave it, and read the rest of the declaration properly, because this is not a two-ingredient cracker.
Peter's Yard Original Sourdough Crispbreads, in brief.
Peter's Yard Original Sourdough Crispbreads is the Swedish-style sourdough crispbread from a British maker, a hundred and twenty-five gram pack picked into the Teas.co.uk curator selection as the cracker worth tasting on its own.
Almost every cracker on this shelf is built to get out of the way. This one is not. A sourdough ferment leaves a faint lactic tang and a savoury depth under the wheat that a fast yeasted dough never develops, so it goes out plain rather than hiding under a topping. Use less cheese and let both halves talk.
Peter's Yard Original Sourdough Crispbreads is the cracker you buy when the cheese is good enough to deserve one. The case for it is simple: almost every other cracker on the shelf is built to get out of the way, and this one is not. The published ingredient list also includes rye.
The difference is the sourdough. A sourdough ferment takes time and it leaves something behind, a faint lactic tang and a savoury depth underneath the wheat that a fast yeasted dough or an unleavened sheet never develops. You can taste it plain, which is not true of a matzo or a crackerbread, and that changes how you use it: this is a cracker to put out in its own right rather than a base to hide under a topping.
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. Common questions are answered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Peter's Yard
Peter's Yard is a British maker of Swedish-style sourdough crispbread, and the whole range is built on that one idea rather than on breadth. The company puts out crispbreads, crackers and flatbreads in different sizes and flavours, and the names mark different formats rather than different ambitions; the current pack is what tells you which one you have in your hand. What is consistent across all of them is that the bake is the point, a slower process than a mass-market cracker line needs.
Sourdough is a description of how the dough is raised, not a certification and not a health claim, and no nutrition figures or percentages appear anywhere on this page.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred and twenty-five grams.
- Contains gluten: it is a wheat sourdough crispbread and is not suitable for a coeliac diet.
- Substantial: this is a dense crispbread with real structure, not a thin wafer. It will carry a heavy topping and it does not shatter when you pick it up.
- What it is not: not a weekday workhorse, not a soup cracker and not the way to feed a crowd. It is the small pack you open in front of people.
Ideal Serving Conditions
A dense crispbread holds its condition better than a thin one, because there is more structure between the surface and the middle for moisture to travel through. Reseal it properly, keep it away from the kettle and the hob, and do not leave it open on a board overnight after a dinner. Sourdough crispbread that has gone soft loses the snap first and the tang much later, so it will still taste right while being no good to eat, which is a particularly annoying way to waste a pack.
The Cheeseboard Serve
- Put it out plain: this is one of the very few crackers on our shelf worth eating on its own, and a board is the right place to demonstrate that.
- Strong cheese, and not too much of it: the sourdough tang stands up to a hard aged cheese or a blue. Use less cheese than you would on a plain cracker, because here both halves are talking.
- Skip the butter: there is enough going on already, and butter flattens the tang rather than lifting it.
- Something sharp alongside: pickled walnuts, a fruit chutney, a quince paste. Sourdough and acidity work well together.
The Tea Tray and Entertaining Serve
- With a strong black tea: the tang and the tannin meet properly, and it is a better afternoon plate than a sweet biscuit if you are not in the mood for sugar.
- Smoked fish and soft cheese: the classic Nordic build, and the one this style of crispbread was made for.
- As a canape base: sturdy enough to hold a real topping, and enough of a talking point that the topping can be simple.
- With a glass of something: dry sherry, a cold white or a good ale. The savoury depth works where a plain cracker would just be filler.
Getting It Right with a Hot Drink
- Pairing: strong black tea, a plain breakfast blend, or black coffee. The savoury depth gives the drink something to meet.
- Avoid: sweetened milky coffees and dessert teas, which put sugar against a lactic tang and make both read oddly.
- Dunking: no. It is savoury, dry and unsweetened, and dunking would waste the one cracker here that is worth tasting on its own.
- Storage: resealed, dry and away from steam.
- Best with: a good cheeseboard, smoked fish, a glass of something dry, or an afternoon when you do not want anything sweet.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Original Sourdough Crispbreads, 125g, 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 Original Sourdough Crispbreads, 125g has enough flavour of its own to be put out plain, which changes how you use it: the topping can be simpler and there should be less of it. Five builds below cover the plain board, the Nordic smoked fish plate, a sharp cheese and quince pairing, a canape tray and a sourdough shard salad.
Made with this tea
The Plain Board
How to make The Plain Board with Peter's Yard Original Sourdough Crispbreads.
- 1 pack Peter's Yard Original Sourdough Crispbreads
- A hard aged cheese and a blue
- Pickled walnuts or a fruit chutney
- Grapes or thin apple
- Put some of the crispbreads out plain, undressed, in their own pile. This is one of the few crackers on our shelf that earns that.
- Cut the cheese thinner than you would for a plain cracker, because here both halves are talking.
- Add something sharp alongside. Sourdough and acidity work well together, and pickled walnuts are the best version of it.
- Leave the butter in the fridge. It flattens the tang rather than lifting it.
What you'll end up with: A board where the cracker is part of the eating rather than the plate it arrives on.
The Nordic Smoked Fish Plate
How to make The Nordic Smoked Fish Plate with Peter's Yard Original Sourdough Crispbreads.
- 6 Peter's Yard Original Sourdough Crispbreads
- 120g smoked salmon or smoked trout
- 100g soft cheese or creme fraiche
- 1 lemon
- Fresh dill and black pepper
- Spread a thin layer of soft cheese on each crispbread, no more than five minutes before eating.
- Drape the fish loosely rather than laying it flat, so it sits high and does not press the base.
- Finish with lemon zest, a squeeze of juice, dill and plenty of pepper.
- Serve at once, with cold beer or a dry white beside it.
What you'll end up with: The pairing this style of crispbread grew up with, where the tang in the base is what makes it work rather than just being a plate for the fish.
Sharp Cheese and Quince
How to make Sharp Cheese and Quince with Peter's Yard Original Sourdough Crispbreads.
- 4 Peter's Yard Original Sourdough Crispbreads
- A hard sheep or aged cheddar
- Quince paste, cut thin
- Cracked black pepper
- Slice the cheese and the quince paste to roughly the same thinness, so neither dominates.
- Build cheese first, quince on top, and keep both layers modest.
- Crack pepper over and eat straight away.
- Pour a dry sherry or a strong black tea beside it, both of which meet the tang properly.
What you'll end up with: Three sharp things agreeing with each other, and a plate that needs nothing else on it.
A Canape Tray with a Simple Topping
How to make A Canape Tray with a Simple Topping with Peter's Yard Original Sourdough Crispbreads.
- 1 pack Peter's Yard Original Sourdough Crispbreads
- 200g soft goat cheese
- Runny honey
- Thyme leaves
- Black pepper and flaky salt
- Keep the topping simple. The base already has a voice, so a complicated canape ends up shouting.
- Spread the goat cheese ten minutes before the tray goes out, not before.
- Drizzle a very little honey over each one and scatter thyme, pepper and salt.
- Serve on a cold plate. Anything left after twenty minutes is going soft, so make fewer and make them twice.
What you'll end up with: Canapes where the base does the work, with a topping that took two minutes to think of.
Sourdough Shards over a Salad
How to make Sourdough Shards over a Salad with Peter's Yard Original Sourdough Crispbreads.
- 3 Peter's Yard Original Sourdough Crispbreads
- Olive oil and lemon
- Tomatoes, cucumber and red onion
- Parsley and mint
- Salt and pepper
- Break the crispbreads into rough shards with your hands rather than crushing them.
- Dress the salad first and let it sit five minutes, so the juices are in the bowl before the bread goes in.
- Fold the shards through at the last moment, keeping some on top for the crunch.
- Serve immediately, because this is a salad that gets worse by the minute rather than better.
What you'll end up with: Something close to a fattoush, and a very good use for the pieces left when the pack is nearly finished.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 367 kcal |
| Fat | 2.8g |
| of which saturates | 1.2g |
| Carbohydrate | 69g |
| of which sugars | 4g |
| Fibre | 8.1g |
| Protein | 13g |
| Salt | 1.6g |
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: Milk, rye flour, wheat flour (wheat flour, Calcium, Iron, Thiamin, Niacin), sourdough 12% (rye flour, water), wholemeal wheat flour, honey, 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 |
|---|
Pack: Peter's Yard Original Sourdough Crispbreads, 125g; dense Swedish-style sourdough crispbreads. Store resealed, dry and away from steam, and do not leave the pack open on a board overnight. Read the net weight, the piece count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. Sourdough describes how the dough is raised; it is not a certification and it is not a health claim. The sensory placements are our own editorial assessment against the current pack format and the brand's published description.
Sourcing & blend. Peter's Yard Original Sourdough Crispbreads, 125g is made by Peter's Yard, a British maker of Swedish-style sourdough crispbread whose whole range is built on that single idea rather than on breadth. The company puts out crispbreads, crackers and flatbreads in different sizes and flavours, and the names mark different formats; the current pack is what tells you which one you are holding. What is consistent is that the bake is the point, a slower process than a mass-market cracker line requires.
What's in Peter's Yard Original Sourdough Crispbreads, 125g, and what isn't:
- In: dense sourdough wheat crispbreads in a 125g pack, with a gentle lactic tang and restrained salt.
- Contains gluten: it is a wheat sourdough crispbread and is not suitable for a coeliac diet. Sourdough fermentation does not make a wheat product gluten free.
- No health claim: sourdough is a method of raising dough. We make no digestive, nutritional or dietary claim for it at all.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Peter's Yard Original Sourdough Crispbreads, 125g, please cite teas.co.uk.
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