Here’s what people are saying about Vermont’s only Artisan cracker. To read more, click on the publication link.
Crackers With a Good New England Crunch
Taking the name to heart, the folks in Castleton, Vt., actually hand-crack the sheets of thin flatbread they make for their crackers. They have nailed the texture perfectly: sturdy enough for spreading and dipping, but flaky enough for nibbling like potato chips.
The New York Times
Hang Tote Bags, Not Stockings
New, reusable grocery sacks from four great food shops, and our advice on what to stuff them with.
New York Magazine Holiday Gift Guide
State of Grace
Populated by famously independent folk, Vermont is filled with artisans who excel at crafting unique specialty goods. After discovering an old recipe while studying food history, Whitney Lamy launched a range of crisp, rustic, handmade crackers to complement Vermont’s unique cheeses.
Culture - The Word on Cheese Magazine
RACHAEL RAY SHOW, MAY 17, 2010
Middlebury Maple crackers featured as, “snack of the day.” Airing again August 31, 2010.
“Flavors like Rutland Rye and Windham Wheat crunch have a wholesome, grainy goodness, while Middlebury Maple ever-so-slightly indulges the sweet tooth. They’re not too salty, not too sweet, but they have that uncanny ability to send you back for more.”
Vermont cracker queen's idea has proven fully baked
“I'd have to say that Whitney's crackers are one of the fastest-growing success stories I've seen,” said Kim Crosby of Vermont Roots, the largest of Lamy's four distributors. “I found the crackers unique and artisan. And they just took off last year.”
“Demand for her crackers quickly grew. She hired a food distributor; invested in nutrition labels and checkout codes. Within a few months, Castleton crackers were available all over Vermont and beyond."
Vermont Public Radio
“What a year it's been for Whitney Lamy. She beams, ‘Every day I'm just sort of
WCAX - Burlington, VT
“But it helps that Lamy’s crackers are so good, you’ll never pick up another Triscuit. The most basic variety, Windham Wheat, is golden brown and tastes simply of good grain and kosher salt. Middlebury Maple’s got a sweet glaze, while each piece of nutty Rutland Rye is accented with a scattering of sesame, caraway and poppy seeds.”
7Days - Vermont's Independent Voice