A 100 percent whole-grain product made from spelt grown and milled into flour in West Salem, Ohio. The dough is prepared, that will ferment or “proof” in the natural, sourdough style of pulling wild yeast from the air. This gives them a distinctive flavor, and makes them a little different than most of the crackers out there. It’s made like good bread with a developed flavor. They have some heft and crunch, so they don’t break in shipping, but they’re also thin and crispy. They’re great with cheese or charcuterie.