Crispbread supplier Peter’s Yard has expanded its line-up with sourdough flatbreads developed to be eaten with dips.
Launching in August, the flatbreads are made with the brand’s own sourdough starter, which is fed daily and allowed to ferment for 16 hours before each batch is made, as well as Shipton Mill organic flour and British rapeseed oil. They will be available in three flavours – Sea Salt, Smoked Chilli and Seeded – at £2.45 for a pack (115g to 135g).
Suitable for vegans, they are described as being high in fibre, low in sugar and saturated fats and contain no artificial colours, flavours or preservatives.
“Our award-winning range of savoury crispbreads has been so successful in the biscuits for cheese category, it has given us the confidence to create a new snacking product,” explained Peter’s Yard co-owner and joint MD Wendy Wilson-Bett.
She added that research commissioned by the brand showed 40% of UK shoppers consumed dips at least once a week, with younger, more affluent food lovers eating them several times a week.
“So, we feel confident this new hand-baked range fits the bill in the healthy snacking sector.”
The flatbreads will be available to order from Peter’s Yard and national distributors, including Hider, Cotswold Fayre and The Cress Co.