The tasting room

A natural-foods take on the classic round cracker - buttery, flaky, and cleaner-labeled.

A dense, whole-grain rye crispbread - low-calorie, high-fiber, and surprisingly addictive.

Seed-forward whole grain crackers with Himalayan pink salt - crisp and clean-tasting.

A gentler Triscuit with far less salt - great with strongly flavored cheeses.

A thin, hearty Scandinavian crispbread - great for smorrebrod and Nordic-style spreads.

A crunchy, multigrain everyday cracker - good with hummus, great with cheddar.

Breton with added whole grains - a slightly nuttier, heartier everyday cracker.

The recognizable red-box Canadian cracker - mildly sweet, buttery, and cheese-friendly.

The woven, shredded-wheat American original - nutty, hearty, and endlessly snackable.

Thin, slightly sweet whole wheat squares - the American lunchbox cracker.