Stowe, Vt. – A relative newcomer to Vermont's specialty food scene, Jan's Farmhouse Crisps were born from Jan Gorham's passion for finding the perfect cracker. Not too thick and not too sweet, the crisps are made without any artificial or processed ingredients. What began as a healthy snack for friends and family has become a cracker of choice for foodies at some of the country's most discriminating specialty food markets.
"I started baking the crisps as a healthy snack for my family when they came off the mountain," said Gorham. "We brought them to a few dinner parties and pretty soon we driving cases down to Boston cheese shops."
Encouraged by the enthusiastic response to her recipe, Jan and her husband Dave Gorham opened a commercial kitchen in Stowe, Vt. and now have distribution in retail locations in more than half of the U.S. including Whole Foods New England and Murray's Cheese in New York. When distribution reached the west coast, Jan knew she was onto something. In the past year, the company won a silver sofi award for "outstanding cracker" from the Specialty Food Association and was invited to take part in the Martha Stewart American Made event at Grand Central Station in New York.
Jan's recipe combines dried cranberries, pistachios, pumpkin seeds, honey, flax seeds, and rosemary for a crisp, slightly sweet cracker that pairs well with cheese and chutneys, and that stands alone as a snack cracker. Cut as thin as possible, the crisps are chip like in texture. The colorful ingredients also add visual character to cheeseboards.
"They taste good, look good and are good for you," said Gorham.
Jan's Farmhouse Crisps are sold in 4-ounce packages and have a MPSP of $7.99. For more information or to find a retailer, please visit www.jansfarmhousecrisps.com or stop by booth #352 at the Fancy Food Show.
Source: Jan's Farmhouse Crisps
