Savoury Biscuits

Biona deliciously crunchy Organic RyeCrispbreads are packed with heart-healthy fibre. Crafted using only the simplest ingredients; organic rye flour and sea salt, with no added yeast. With a subtle flavour and tasty crunch, they are the perfect accompaniment to any spread or dip.

Peter's Yard's vegan flatbreads are made using their signature sourdough recipe, which uses only natural ingredients and a 16-hour fermentation process. Their flatbreads are the perfect parter for dips & spreads.

Peter's Yard's vegan flatbreads are made using their signature sourdough recipe, which uses only natural ingredients and a 16-hour fermentation process. Their flatbreads are the perfect parter for dips & spreads.

The sesame variety offers a contemporary spin on the original crispbread, giving it a delicious extra nutty flavour.

Small-Batch Sourdough. Slowly Fermented for 16 Hrs. No Palm Oil. High in Fibre. Baked to Imperfection. Good Things Take Time. No Artificial Colours, Flavours or Preservatives. Suitable for Vegans. Peter's Yard roll the dough until it is delicate and thin, then dust with rye flour and gently bake for a dappled, crisp and slightly wobbly cracker. Savour the crunch with a soft cheese. They combine Swedish tradition with British craft and natural ingredients to create these hand-baked sourdough crackers.

These Crispbreads are inspired by Peter's Yard's love of Sweden, the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and their precious sourdough.

Made from wholegrain spelt, a flour high in protein. Dr Karg's crispbread is tasty and crunchy.

The oats and seeds baked in this product are grown organically - without the use of pesticides or insecticides. This allows the crop to thrive naturally and also helps encourage soil fertility.

Made to an original wheat-free, dairy-free and no-added-sugar recipe using only the finest organic ingredients, these oatcakes are lovingly baked to perfection in small batches by fourth generation craft bakers in the Scottish highlands.