Baked to Imperfection We 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 firm, mature cheese. Good Things Take Time We combine Swedish tradition with British craft and natural ingredients to create our hand-baked sourdough crackers. Each batch starts with our signature sourdough starter, fermented for 16 hours.