Peter's Yard

Peter Ljungquist is a quiet Swede who believes we are all happiest when we use our natural talents. He cares deeply about pursuing his passions and so joined together with friends including Swedish master baker, Jan Hedh, to discuss how he could revive traditional baking methods and recipes. Peter’s desire to turn away from commercial yeast and return to slower, more rewarding sourdough techniques drove him to open a small bakery in a typical Skånegård deep in the Swedish countryside.

Meanwhile, two English friends, Ian and Wendy, had left their corporate jobs to pursue their own ambition of introducing a Swedish-inspired bakery to the UK. On a research trip to Sweden, they heard about Peter from another baker and knew they had to meet him. At his bakery, they were captivated by the trays of warm crusty loaves, bags of stoneground flour and jars of bubbling sourdough starter. They also discovered the most delicious crispbread (knäckebröd) they had ever eaten.

While sharing an evening together at Peter’s home near Ystad, Wendy and Ian told Peter they thought his crispbread was simply too good to remain confined to one small bakery. They had the passion and experience to make this delicious crispbread into a brand that could be sold across the UK and further afield. And so, Peter’s Yard crispbread was born – inspired by Peter, his lovely home and his yard with a wooden gate on the edge of the beautiful Swedish countryside.

From small beginnings importing the crispbread from the bakery in Sweden, we started to gain recognition from top chefs and won numerous awards. Demand soon grew and we needed a bigger bakery. John Lister – friend and owner of Shipton Mill – joined the business, bringing with him a team of skilled craft bakers with a passion for sourdough and real bread.

Our range is now made in his artisan bakery in the UK, following the original Swedish recipe. Everything begins with our 45-year-old sourdough starter, fermented for 16 hours – crafted in small batches without shortcuts or artificial ingredients for award-winning flavour and crunch.

OUR RANGE

BAKED TO IMPERFECTION

We combine Swedish tradition with British craft and natural, quality ingredients to create our hand-baked sourdough products. From crispbreads and crackers to sourdough bites, each batch begins with our sourdough starter, fermented for 16 hours for a unique, subtle flavour. Next, we slowly roll the dough until it’s delicate and thin, then dust with rye flour and gently bake until dappled, crisp and wobbly.

Our products have won over 40 awards, including 3 stars for our Fig & Spelt Sourdough Crackers at the 2020 Great Taste Awards.

SWEDISH TRADITION

Our baking tradition is inspired by 16th century Sweden when crispbread (or knäckebröd) was baked at harvest time and preserved on a pole over fires to keep crisp and dry during the long, dark winter months. We honour this tradition by stamping a hole through each of our larger sized crispbreads before baking.

SOURDOUGH CRACKERS

Our sourdough crackers are designed to complement a range of artisan cheeses. Take a look at our cheese pairing wheel for inspiration and savour the crunch.

SOURDOUGH CRISPBREAD

High in fibre, low in sugar and at under 40kcal per piece, our sourdough crispbread provides a lighter alternative to bread. Simply top with cream cheese, smoked salmon, pâté or avocado and savour the moment. Browse our recipes for serving suggestions.

SOURDOUGH FLATBREADS

Seasoned with hand-harvested Halen Môn PDO sea salt, our Flatbreads are best enjoyed with a selection of dips and nibbles, or as part of a sharing board. Browse our recipes for dips and accompaniments.