Cracker Addicts
For those hooked on crrrunch
Kitchen Table Bakers
From his Long Island kitchen, Barry Novick bakes all-parmesan crisps made of a special blend of pure aged cheeses. Their complex yet uniquely subtle flavor stands well alone, or can be used as a chip for dipping, a base for a canapé or with a fine glass of wine. Flavors include: Aged Parmesan, Italian Herb, Everything and many more.
Raincoast Crisps
Crafted in Vancouver, BC, culinary legend Lesley Stowe’s Raincoast Crisps are known as “crispy conversation starters.” Their flavor, texture and high-quality have all the foodies talking and tasting. Crisps: Original, Fig and Olive, Rosemary Raisin Pecan, Cranberry Hazelnut, Salty Date and Almond. Flats: Kale and Walnut, Lemon and Fennel. www.lesleystowe.com
Mary’s Gone Crackers
Inspired by her own struggles with celiac disease, former psychotherapist Mary Waldner created Mary’s Gone Crackers after searching for nutritious, gluten-free options that actually tasted good. Her solution: an earthy cracker made of whole grain brown rice, quinoa, flax seeds and sesame seeds. Flavors: Original, Herb, Black Pepper, Super Seed and more. www.marysgonecrackers.com
Bespoke Crackers
From Brooklyn to Boulder, owner Rachelle Miller traded her city apartment for a century-old cabin at the edge of the Rockies with a tiny kitchen where she cooked up a new business: artisan crackers. Made with whole grain rolled oats, Bespoke Crackers are sturdy, crunchy and “über” tasty. Flavors: Original, Rosemary & Lemon and Chile. www.bespoke-provisions.com
Roots and Branches
With some downtime between closing their New Jersey restaurant and making plans to open a new one in North Carolina, Clark and Ana Mitchell started baking handmade crackers and breads to be sold at tailgate markets in Asheville. The crackers were an instant hit. Needless to say, the Micthells’ restaurant never opened. Flavors: Olive Oil, Black Pepper & Olive Oil, Sesame Seed & Olive Oil, Rosemary & Olive Oil and Herb Garden. www.rootsandbranchesavl.com
