Our childhood cracker 'experience' was pretty limited to saltines, oyster crackers for chowders, Triscuits (or Wheat Thins), mom's Melba Toast and an occasional plain ole' English imported water cracker-which was considered rather posh eats back then.
NOW-crackers are its own gourmet category-not an accessory to the main gigs of cheese, canapés, and things to crunch up in soups.
Some highlights from the most recent Fancy Foods Show
|we grabbed a sample of these on our way out-the O.T.C.(Original Trenton Cracker) Oyster&Soup crackers are so much better than the standard grocery outlet ones hard to explain why- but apparently the dough is given hours to rise naturally, and kneaded/layered over and over before being shaped. Def.these 'artisan sty;e' bites have more flavor, airy texture, super crisp and the shape allows for it to float better in soups without getting soggy. Us-we devoured without anything else by the handful....and available at AMAZON and Walmart.|
|WASA crackers-oringinally from Scandinavia are readily available all over the world-their new THINS in Sesame +Sea Salt and Rosemary +Sea Salt have a lot more flavor than their other flatbread versions-you can eat these solo, imo...yet are just as crispy and fiber packed.|
|Granny inspired...the Brooklyn based The Matzo Project (founded in 5775-Jewish calendar fyi)...makes 3 flavors of matzo-cinammon sugar, salted and everything (pictured) in traditional sheet form and crisps for year round eating. At the show-this new launch got a lot of attention-partially because the packaging is so cool. Kosher (DUH). Available for now in NYC but we bet this will be picked up by many stores in urban locales.|