© 2009-2011 Quality Eating and Drinking London Ltd


© 2009-2011 Quality Eating and Drinking London Ltd

October 2010 September 2011

June 2011

Bread's-hide Revisited

I have been here before.

That was my immediate and initial reaction on tasting Miller's Toast, from Ashbourne's Artisan Biscuits, the people who brought you Miller's Damsels (I expect details of the Toast will come onto their site ere long).

Miller's toasts are like Melba toast, but in large-postage-stamp size, and made from seeded and flavoured bread. The residual liquid keeps them just on the chewy side of completely dry and shatterable, a bit like the pliability of decent biltong — in other words, a bit like stiff leather made out of bread, hence the reference to "hide". The one we tried was "spicy tomato and chilli" — hardly mouth-searing, but tasty, and a good foil for less assertive toppings, such as a cannellini bean dip, but also for other accompaniments. The mouth-feel is initially a bit puzzling for that reason: it doesn't match the expectation of a crisp cracker. But it was maddeningly familiar!

But where did my memory come from? After a while, I realised that they were just like Lesley Stowe's Raincoast Crisps, which we'd found in the St Lawrence market in Toronto a few years ago (they come from British Columbia, as you might have gathered from the name).

Look out for their Peak District cousins as the new crackers on the block, in cranberry/raisin and hazelnut/pecan too. Though it will take a bit of sorting out what would go with which (can't see guacamole on the fruity ones myself).

We found them in Waitrose at £2.45 a box.