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Product Description

The word biscuit comes from the French word galette. In France a galette is a round or thin cake or a crepe made with buckwheat. Galet comes Galette, which means pebble, and is short of gal, in turn, comes from the Indo-European languages, the word “cal”, meaning stone.

The need for nutritious, easy to store and transport food, and durable for long trips, especially for sea crossings, initially solved by taking live food, along with a butcher / cook.

The introduction of cooking the processed cereals and flour creating provided a more reliable food source. Egyptian sailors were on a plane and crisp bread called dhourra millet cake, while the Romans had a cookie called buccellum. The book of Roman cuisine Apicius describes as “a thick paste of fine wheat flour is boiled and extends in a plate when it has dried and hardened, cut and then fried until crisp and then served with. honey and pepper “.

Hard cookies soften as they age. To resolve this problem, the first bakers tried to create the toughest cookie possible. Hard and dry, and if properly stored, cookies survived crew handling and high temperatures. For longer trips, the cookie was baked up to four times. To soften the cookies to eat, often were submerged in brine, coffee or other liquids or were cooked in a pan with food.

In 1588 the Spanish Armada, the daily amount aboard a Royal Navy ship was a pound of cookies plus a gallon of beer. Cookies remained an important part of the diet of the sailors of the Royal Navy until the introduction of canned foods.

The first biscuits were hard, dry and sugarless. They were often after bread cooked in the oven of the bakery when he was cool. It was a cheap way of livelihood for the poor.

In the seventh century A.D. Chefs Persian empire had learned how to enrich mixtures of bread with eggs, butter and cream, and sweeten with fruit and honey.

One of the first was the spicy biscuits gingerbread, French pain d’épices. It was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis, who lived in Bondaroy, France, near the town of Pithiviers. He stayed there for seven years and taught French priests and Christians how to cook gingerbread.

With the Muslim invasion of the Iberian Peninsula, and then with the Crusades and the development of trade in spices, cooking techniques and ingredients of Arabia they spread into Northern Europe. In the Middle Ages the cookies are made from a paste and then decorated and seasoned baked bread or a cake enriched with sugar and spices and then baked again. King Richard I of England brought the Third Crusade (1189-1192) the “biskit muslin”, which was a composite of corn mixed with barley, rye flour and beans. The Vadstena monastery writings explain how the Swedish nuns baked gingerbread to ease digestion in 1444.

These crackers are ideal as appetizer, alone or with vegan pates, sauces and dips.They also improve intestinal transit.

If you like seeds, this is your cracker.
A cracker is a baked biscuit usually made with unleavened cereal flour dough and made with various shapes, sizes and flavors. It is flavored or seasoned with salt, herbs, seeds or cheese, both in the dough and sprinkled on top before baking. Crackers are a nutritious and easy to use food staple that is well stored and transported. A precedent of the modern cracker is in nautical crackers. It could be said that its roots are in the old flat loaves such as lavash, chapati, pita, matza and flatbrød or knäckebröd.In 1792, Theodore Pearson of Newburyport, Massachusetts, made a cracker-like bread with only flour and water, which he called pilot bread. It was an immediate success among the sailors thanks to its long term of conservation, and happened to be known also like hardtack. Pearson’s was the first cracker bakery in the United States. The Crown Pilot Crackers were made with the same recipe and sold in New England until early 2008.

The revolutionary moment for the cracker came in 1801 thanks to another Massachusetts baker, Josiah Bent, who baked salted crackers in his brick oven. The crispy crackling made by the cookies inspired his name (crack means ‘snap’ or ‘creak’).Bent convinced his customers of the potential of the product as an appetizer, and by 1810 his Boston business was booming.
Flavors available: Cracker with gray salt from Guérande
Crackers with Mediterranean herbs
Crackers with seeds with mustard
Crackers with 5 seeds (without mustard)


lax seeds are very rich in both fiber and Omega 3 fatty acids, which makes them a superfood. Flax is a great source of omega 3 (75%) and omega 6 (25%) polyunsaturated fatty acids, contains digestive enzymes that facilitate digestion and promote intestinal transit, are a source of vitamin E and B vitamins, and of minerals such as iodine, iron, zinc, magnesium, calcium, potassium, manganese, silicon, copper, nickel, phosphorus and chromium, among others.

The most important benefits of flax are that they help us control cholesterol, promote digestion, reduce body fat thanks to the high amount of soluble fiber it contains, prevent and reduce constipation, help regulate blood sugar level , and its vitamin E content is a powerful antioxidant in charge of fighting lipid-soluble free radicals, that is, it helps to protect fatty acids and to take care of the body from the formation of toxic molecules.

Pink Pepper:

Pink pepper is native to Brazil, Paraguay and Argentina. In the eighteenth century it was introduced in subtropical areas of America and Asia where it has flourished like weeds, currently being considered an invasive plant in some areas of the planet. If you like the aromatic pink pepper, this is your cookie. Ideal as an aperitif.

Virtually all parts of this tropical tree, including leaves, bark, fruits, seeds, resins and oleoresins (or balsam) have been used medicinally by indigenous peoples throughout the tropics. The plant has a long history of use and appears in ancient religious artifacts and idols among some of the former Chilean Amerindians.

Brazilian pepper is grown as an ornamental in warm regions of South America for its foliage and fruit.

Although it is not a true pepper (Piper), their dry drupes are often sold as pink peppercorns, like the fruits of the related species Schinus molle (Peruvian peppertree). Usually the dried seeds are sold and have a bright pink.

Rosemary, Thyme or Mediterranean Herbs:

Rosemary has many therapeutic properties. It is native to the Mediterranean area but has been naturalized in places as distant as the Azores and Canary Islands, and also Bulgaria or Crimea. In the edict of Charlemagne Capitulare of villis vel curtis imperii, item # 70, the king orders that Rosemary should be planted in the royal gardens. If you like rosemary, this is your cookie. Ideal as an aperitif.

Rosemary leaves and flowers are used. It is a plant rich in active ingredients. It can be applied externally or taken internally to treat ulcers, pain, alopecia, asthma, intestinal spasms, scars, circulation.

Rosemary is one of the most valued in cooking for its pleasant smell and taste that gives to food herbs. It is used both fresh and dried. It is also used to macerate oils and vinegars, incorporating a fresh branch on the package where they are stored, which gives great shades to infuse. In avant-garde cooking techniques it is used infused in liquids. In Spain and Italy it is used as part of the ingredients for the preparation of sausages with meat sausages, especially from pork. In Castilla-La Mancha it is common to find it as a cover for cured Loin or manchego cheese, fulfilling the dual function to give flavor and to protect the product.

In some countries, a sprig of rosemary is still placed in the hands of the deceased or is planted on his/her grave. In the language of flowers, rosemary is a symbol of good faith and openness.

Ingredients: organic, whole, vegan, local

Rosemary, Thyme, Herbs or Pepper cookie: Rice and Lentile flour *, filtered water, extra virgin olive oil *, linseed *,  rosemary leaf or thyme or pink pepper* and sea salt *.

* Ingredients from organic production. 100% organic production.

Allergens: Glutenfree. Does not contain nuts. May contain traces of almonds, hazelnuts.

Storage conditions: In a cool, dry place. Best before 3 months.


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