Sourdough Crackers (Fionagh’s)

Crunchy, crisp and light.


Traditional sourdough crispbread, using a long- and slow-fermented sourdough and rye flour, before being rolled and baked wafer-thin to create a crisp neutral cracker that is a perfect accompaniment to any cheese.

Developed by Fionagh in the Popti Bakehouse, Cornwall, England.

More about this

Each batch is made using their own sourdough ferment at Popti Bakehouse (Popti is the Cornish word for bakery).
Fionagh and Richard Harding were investment bankers, but when their daughter was born severely ill they decided to move to Cornwall to start a new life and spend more time with their family.  They bought a smallholding, which blossomed into a centre for Cornish food with a bakehouse, charcuterie- and cheese-makers, and distillery.

Nutritional Data (typical values, per 100g):
Energy 1445kj/343kcal
Fat 7.2g
(of which saturates) 0.8g
Carbohydrates 63.6g
(of which sugars) 4.1g
Fibre 9.4g
Protein 9.4g
Salt 2.1g

Ingredients: Wholemeal Flour, (Wheat, Ascorbic Acid) Rye Flour, Sourdough (11%) (Water, Rye Flour), Rapeseed Oil, Brown Sugar, Salt.
Allergens – See ingredients in bold.

Sold in: 1 x 100g pack.  Cheese pictured not included.

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