Inspired by a love of Sweden, the English bakery Peter's Yard has been churning out ultra-thin sourdough crispbreads to the delight of customers.
The idea for Peter's Yard crispbreads originally came about after two English friends left their corporate jobs to try and introduce Swedish baking to the UK. The two friends met a Swedish man named Peter Ljungquist, who impressed them with his sourdough crispbreads. Now the crispbreads are made at an artisan bakery in the UK according to the Swedish tradition. The crispbreads are made from organic Shipton Mill flour, organic milk, and sourdough that's fermented for 16 hours before each batch is made. The crispbreads are then baked until crisp and golden brown, making them the perfect vessel for cheese, smoked salmon, or pâté.
Wafer-Thin Sourdough Crackers
Peter’s Yard Produces Sourdough Crispbreads in the Swedish Tradition
Trend Themes
1. Sourdough Crispbreads - Opportunity for creating innovative flavor profiles and textures in the crispbread market.
2. Artisan Baking - Potential for expanding the market for traditional and handcrafted baked goods.
3. Organic Ingredients - Growing demand for organic food products opens up opportunities for using high-quality, sustainable ingredients in baking.
Industry Implications
1. Bakery - Potential for bakeries to introduce unique sourdough crispbread products that cater to diverse tastes and preferences.
2. Gourmet Foods - Opportunity for gourmet food stores to stock sourdough crispbreads as a premium offering for their discerning customers.
3. Food Packaging - Innovation in packaging design and materials to ensure optimal freshness and shelf life for delicate sourdough crispbreads.