What is it?
Scandiphiles will have heard of knäckebröd, Sweden's much-loved crispbread, which was developed in the 1500s as a bread alternative (read Foodism's guide to the best bakeries in London, here) that would last the winter without going stale. Bringing the age-old recipe to London is the Peter’s Yard team, whose products were termed "the crispbreads I have always dreamed of" by none other than Nigel Slater. Yep. We're sold already.
Who makes it?
Originally made with love by bakers Peter Ljungquist and Jan Hedh in their small bakery (or skånegård, meaning old farm) deep in the Swedish countryside, the crispbreads are now made in small batches in Surbiton. The recipe is simple: organic fresh milk, Shipton Mill organic flours and their daily-fed sourdough starter, which ferments for 16 hours before baking.
What does it taste like?
The new sourdough flatbreads are subtly malty, crisp and light, the perfect base for slathering with cheese, draping with smoked salmon or dolloping with sauerkraut. Sweet tooth? Try honey, peanut butter (we love Jackpot PB, another one of our London Larder finds) or jam. Options include sea salt, smoked chilli and seeded – and they're high in fibre, low in sugar and free from hydrogenated fats, too.
Where can I get it?
You can pick up the new Peter's Yard Sourdough Flatbread range in Waitrose stores nationwide, or online at petersyard.com.