Crispbread and crackers baked from grain grown on regenerative farms — where roots stay in, ploughs stay out and the worms keep busy. Crunchy on the outside. Carbon in the ground.
The one that goes with everything, including a second one.
Whole rye from Hollin Bank, fermented overnight for a gentle sourdough tang, showered in flaky sea salt and baked until it snaps like a twig in January.
£4.50 / 200 g box
Smells like a Sunday roast. Tastes like showing off.
Dorset spelt with rosemary snipped from the farm’s own hedge, a crack of black pepper and a slick of cold-pressed rapeseed oil. Quietly the grown-up of the family.
£4.50 / 200 g box
Campfire energy. None of the campfire admin.
Jumbo Norfolk oats, oak-smoked paprika and a whisper of garlic — a cracker that secretly thinks it’s a crisp. The first box to go at every party we’ve tested it on.
£4.50 / 200 g box
Five seeds. Zero chill. The loudest crunch we make.
Flax, sunflower, pumpkin, sesame and poppy from Little Wyke, bound with a little rye and rolled thin enough to read through (please don’t, it gets crumbs in the book).
£4.50 / 200 g box
Good crackers start about 30 cm underground. Scroll down through a field on Hollin Bank Farm and see what regenerative farming actually changes — no soil-science degree required.
0–30 cm · Topsoil
Nearly all our food grows in the top 30 cm of the planet. Nature takes centuries to build 2.5 cm of it; a bare, ploughed field can lose that in a few wet winters.
30–60 cm · Roots
Plants pull CO₂ out of the air and pipe it underground as root sugars. Keep something growing all year — rye, clover, cover crops — and the deliveries never stop.
40–90 cm · Fungi
Mycorrhizal threads trade water and minerals for sugar and knit soil into crumbs that hold rain like a sponge. A teaspoon can hold hundreds of metres of them. Ploughing snaps them, so our farms don’t.
60–120 cm · Worms
Worms dig drainage, drag leaves down and leave behind the best fertiliser money can’t buy. Our farms average 280 per m² — about three times the conventional field next door.
4.5%
Soil organic matter across our farms
2021 → 2026 · 3.1% → 4.5% · tested every spring
Four farms, first names, soil tests every spring. We pay 20% over market for grain grown to our soil standard — then we go and check the soil, not just the paperwork.
Rye’s in! Wettest July on record, but the cover crop held the hillside together — not a single gully. Harvest supper’s on the 28th. Bring crackers.
— Meg & Tom
ToEveryone who ate a cracker, c/o Good Dirt, Crumb Yard, Bristol
The sheep have grazed the clover down to a neat 5 cm, which is exactly the point. The spelt is tall, gold and a little smug about it.
— Priya
ToEveryone who ate a cracker, c/o Good Dirt, Crumb Yard, Bristol
Planted our fourth kilometre of hedgerow this spring. The barn owls moved back in and are, frankly, very loud. Oats look gorgeous.
— Dev & Jonty
ToEveryone who ate a cracker, c/o Good Dirt, Crumb Yard, Bristol
Sunflowers are taller than Dad this year. The flax was blue for exactly one week — you missed it, sorry. Sending seeds your way.
— Ruth
ToEveryone who ate a cracker, c/o Good Dirt, Crumb Yard, Bristol
We bake low and slow for a snap you can hear across a kitchen. Scientifically measured* in decibels.*By Kev, on his phone, next to oven two.
28 dBLibrary quiet
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Logged today, everyone
48,213
Tap the cracker. It can take it.
CRUNCH1010% off your first box. You earned it.
Tap to crunch · it reassembles, the real ones don’t
3,212 reviews and counting. We read every one, usually out loud, usually with a cracker in hand.
“Bought them for the soil. Stayed for the Smoky Paprika. The dog stays for the crumbs.”
MMumToday 21:14
Did you finish the crackers
define finish
There’s a box in the compost that says GROWN BY MEG & TOM
Meg and Tom would want me to be happy
“Proper bakery crunch, a box that goes in the compost, and the farmer’s name on the side. What more do you want, a hug?”
Holds a slab of cheddar without folding like a deckchair.
Good Dirt Baking Co.
Bristol · Order #GD-20417 · 14/09/26
Total£11.48
“Ninth reorder. Please never, ever change the rye.”
Marcus T. · Cardiff
“My kids now say ‘mycorrhizal’ at dinner. Unclear if this is a win.”
4.8 / 5
Average from 3,212 reviews
No, we didn’t pay them in crackers. We sent a thank-you box, which is different.
From the desk of
Fen & Co. Deli
Dear Good Dirt, we sell about sixty boxes a week. The Rosemary Spelt is gone by Thursday, every Thursday. Please bake faster. — Fen
“I wrote a review of a cracker. That’s where I am in life. Ten out of ten.”
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Fits up to 12 · beyond that, let’s talk wholesale
We’re on the shelves of 640-odd farm shops, delis and indie grocers across the UK. Pop in your postcode and we’ll point you at the nearest crunch.