Peter’s Yard is an artisan Swedish bakery which Peter Ljunquist opened in 2007

“A unique store that deserves its reputation for integrity….a destination for foodies looking to treat themselves”The Larder

Voted in the The Times Top 10 local bakeries by Dan Lepard in 2010

Recommended by Tom Kitchin and many leading food writers

Peter’s Yard now has four business partners with complimentary skills

Peter Ljunquist

John Lister

Wendy Wilson Bett

Ian Tencor

Our philosophy In a world where many aspire to be like others and who think success is measured by material possessions we believe there’s another way.

Just as our sourdough starter needs nothing more than warmth and water to come alive, we see our bakers develop and grow as they hone their individual skills and follow their passion. The better they bake, the better they feel.

We believe fulfillment is achieved when you discover who you are, what you love to do and by having the desire to do it well. We each have natural talents and are happier when find, use and develop them.

Each bun, cake, coffee or crispbread is unique - an expression of the person who created it. Each member of staff, each supplier or craftsman who we select shares the same philosophy of being true to themselves and their values. This inspires who we work with, who we hire and how we do everything we do at Peter’s Yard.

Traditional Swedish Artisan Crispbreads

In addition to the coffee house and bakeries, we sell a small range of award winning , Swedish crispbreads top restaurants and leading specialist food retailers.We make our crispbread here in the UK using a traditional Swedish recipe with all natural ingredients, including sourdough, fresh milk, rye flour, wholewheat flour and honey. They are light, crisp, and wobbly and perfect with smoked salmon, artisan cheese and any number of sweet and savoury toppings. Each crispbread is as individual as the baker who crafts it.

Our current range

Crispbread is the first of our bakery range to be sold nationally

• Authentic Swedish provenance and traditional Swedish recipe but made here in the UK

• Artisan bakers make our crispbread using the best, simple, all-natural, ingredients: sourdough, fresh milk, organic rye flour, organic wholewheat flour, honey, salt

• High in fibre, no hydrogenated fats, low in calories, low salt

• Just 9 calories per mini crispbread and 34 per standard

• A pipeline of innovation within and beyond crispbread

Crispbread highlights to date• Top selling SKU in category by value in John Lewis Oxford Street. • Buyer described it as “leading the category”• In Top 10 brands in our distributors• In 700+ independents including Farm Shops, Cheese Shops, Delis, Food Halls• Listed by Waitrose and Ocado• Sales have doubled every year for the last 4 years• Won 2 stars in the Great Taste Awards for the last 3 years

Consumer feedback :“There isn’t anything like it.”“SO different”“Their texture and taste is addictively different.” "It's a really posh cracker - reassuringly expensive.”

Trade feedback:“Your amazing crackers have a very strong, almost cult following here in Didsbury” –Cheese Hamlet

Asset Research 2012 Shopper research conducted in John Lewis Oxford St

“There is a gap in the market for really good cheese biscuits.”

“There isn’t anything else like it.”“SO different, you’d put it out with the cheese.”"Their texture and taste is different.”“ Peter’s Yard is a really posh cracker.”"Ideal with my goats cheese and truffle honey.” ”I pop smoked salmon on there for lunch.”“The packs stand out on shelf and look high

quality and artisan”

Tessa Stuart, Asset Research: “The last time I ever saw such positive, category-changing feedback was when I conducted preliminary research for Innocent at it’s launch”

Premium Food Service

Our crispbread is sold where our target market shops and eats

“Your Artisan sourdough crispbread is the crispbread I have been looking for all my life. It is everything I hope crispbread will be, but so rarely is.”

Nigel Slater, Chef and author

“Best crispbreads I've ever had, if that's what they are. But they are more like a lovely baked cracker, delicious and light, perfect for cheese without dominating.”Chef & RestaunteurMark Hix

BBC Celebrity Chef Valentine Warner

“These crispbreads are seriously good. I love them with gravadlax. I’m adding them to my web-site as one of my favourite products“

“Peter’s Yard sourdough crispbreads are the best crispbreads on the planet!“

Author of Scandilicious: Secrets of Scandinavian CookingSigne Johansen

Peter’s Yard crispbread was Winner of 2 Gold stars in 2010Great Taste Awards which means the Judges thoughtthey were faultless anddelicious.

“ Thanks for letting me use your lovely crispbreads at my book launch at La Fromagerie and Madsen.They were also fabulous used as canapés at the James Beard Foundation Dinner in New York”BBC Celebrity Chef

Valentine Warner“These crispbreads are seriously good. I love them with gravadlax. I’m adding them to my web-site as one of my favourite products“

“My customers and I both enjoy the exquisite flavour and texture of Peter’s crispbread” Martin Wishart

Fiona BeckettAward winning food & drink Journalist, author of Cheese Course

“These charmingly rustic-looking Swedish crispbread from Peter’s Yard tastes of wholemeal bread; plain, crisp and delicious. A great companion to cheese, “

“Peter’s Yard, the Edinburgh-based bakery and coffee shop has done something amazing – it has created an interesting crispbread. This neither looks nor tastes like polystyrene packaging but is instead made from a traditional Swedish recipe using sourdough, milk, rye flour and honey. Valentine Warner, the TV chef thinks it goes well with gravadlax but you can have it with anything you like ”

Peter’s Yard were invited by Slow Foods to sample products atThe 50 Best Restaurants of the Year Awards at Guild Hall, London .

Author of The Scandinavian Cook Book and Nordic Diet, Trina Hahnemann

The Times –Peter’s Yard named as one of the Top 10 Small Bakeries in Britain by author Dan Lepard.“Baker Jan Hedh is the grand master of Swedish baking and you see his handiwork in the large rye crispbreads.”

Patricia Michelson. La Fromagerie

Your Artisan sourdough crispbread is the crispbread I have been looking forall my life. It is everything I hope crispbread willbe, but so rarely is.

Nigel Slater, Chef and author,

These crispbreads are seriously good, the stuff of dreams in fact, and I have spent the last week or so experimenting with justwhat can be smeared on them.I am already planning to order some more.

Next Iron Chef judge Simon Majumdar

Renowned baker Rose Carrarini

We tried your product in Selfridges and thought it was very special. I love it and would like to import itto Paris to sell in my Bakery

Best crispbreadsI've ever had, if that's what they are. But they aremore like a lovely baked cracker, delicious and light, perfect for cheese without

dominating.

Chef & RestaunteurMark Hix

Peter’s Yard crispbread has an affinity with all styles of cheese, but definitely it is the farmhouse hand made styles that really come into their own

“@Petersyard crispbreads are the best crispbreads in the world and are not likeEating cardboard”

“these are small fragments of heaven. Keep up the great work @Petersyard”

“love,Love,LOVE @Petersyard crispbread! They are now a pantry staple”

@Thane Prince: The @Peter’s Yard crispbreads just arrived and now I know why everyone is raving about them. Had one with butter, with cheese and now honey. so good! “

“I’m addicted to @Petersyard crispbread. Running low on supplies and getting edgy.Must find a stockist close by soon”

We have a growing number of very loyal fans

A Scandinavian's cook's repertoire relies on using fresh seasonal ingredients as much as possible and serving proper bread be it the Swedish crisp-style bread that we had at

Trina's supper, made by the brilliant Swedish Bakery Peter's Yard, or a wholemeal, grainy loaf so beloved of Scandinavians which leaves you sated but not bloated.

These crispbreads are seriously good, the stuff of dreams in fact, and I have spent the last week or so experimenting with just what can be schmeared on them. Peanut butter gets a huge thumbs up, as unsurprisingly does cream cheese. Some nice crumbly Lancashire works a treat as does just topping them with runny scrambled eggs. I am already planning to order some more.

p.s. there's a great new bakery called Peter's Yard. They're a Swedish bakery based in Edinburgh but you can find their most

excellent crispbread at specialist delis, and of course at La Fromagerie. Look out for them, they're definitely one to watch as Scandinavian food conquers the world ;-)

For Commercial information, contact Wendy Wilson Bett atwendy@petersyard.com

Mobile: +44 7967687717

Further details of Peter’s Yard coffee shop can be found on our web site at www.petersyard.com