Peter Ljungquist & his friend & Swedish master baker, Jan Hedh, had a vision to revive traditional baking methods and recipes. Their desire to turn away from commercial yeast and return to slower, more rewarding sourdough techniques drove them to open a small bakery in a typical Skånegård deep in the Swedish countryside where Peter still lives today.
From small beginnings importing the crispbread from the bakery in Sweden, the brand started to gain recognition from top chefs and won numerous awards. From there; 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
These crispbreads are made using organic fresh milk, organic flours and our precious sourdough which is fed daily and allowed to ferment for 16 hours before each batch is baked.
