Rye Crackers


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“This recipe for rye crackers belongs to Michael James who I first met when we worked at Bourke Street Bakery. Over the years, we’ve baked and collaborated at Tivoli Road in Melbourne and my kitchen in Sydney. This recipe celebrates our friendship and those times we’ve shared baking together”.

– Nadine 

Ingredients: Mustard seeds, fennel seeds, rosemary, rye flour, spelt flour, liquid sourdough starter, sea salt, olive oil. 

Serving and Storage: Store in an airtight container (after opening) for up to three weeks. 
Our products are made in an environment where lots of other lovely things containing eggs, sesame seeds, soy, tree nuts and gluten are made and, therefore, may contain traces of these allergens.