Our story began with a traditional recipe for the Danish seeded flat bread know as Knaekbroed. A version of this simple recipe, passed between generations of friends and family across the world, came into my hands via my sister-in-law. In fact, I still have a photocopy of the original handwritten recipe stowed away in my beloved recipe file collection.
I began making a variation of the Knaekbroed recipe in our home kitchen here in Bangalow, Australia in 2015. My food loving friends were instantly addicted to the slightly salted flavour and crispy texture of the seeded crackers recipe. One great friend, an admired Chef and ideas girl, suggested I should think about taking the crackers beyond the home kitchen.
The seed was planted, but it wasn’t until a few years later that my husband Mark (Cracker Finance Officer – CFO) and I decided to think more seriously about giving the crackers business a go.
Byron Bay Crackers was born in 2017 and that original recipe was transformed into our first and most popular salt & seed cracker.
We borrowed a commercial kitchen in Byron Bay on weekends from that same Chef friend and her generous business partner, who happens to be another inspiring friend. Every Saturday and Sunday I would weight out, mix, roll and bake cracker recipe batches while everyone else was enjoying a sleep-in. Mark would arrive late morning with coffee and snacks and join me on the production and packing line until the day was done.
I began selling small orders of the crackers to a few local retail outlets in and around Byron Bay. I am ever grateful to those local businesses for having faith in the product and giving our little crackers a go.
One year later, we moved into our own kitchen in Byron Bay, and now our crackers are sold online and across the northern rivers of New South Wales to retail outlets and food service customers. We have plans to expand beyond our local area in 2019.
The Byron Bay Cracker family has three varieties: the original salt & seed, paprika & chilli and rye & caraway.