More than a Decade
In 2015, she began experimenting with her own variation of the recipe in the family kitchen in Bangalow, Australia. The slightly salted flavour and crisp, seed packed texture quickly won over her food loving friends, who became instant and enthusiastic fans. One close friend, an admired chef with a knack for spotting potential, encouraged her to take the crackers beyond the home kitchen and into the world. The idea took root, but it was not until a few years later that she and her husband Mark, affectionately known as the Cracker Finance Officer, decided to give the business a serious go.
Weekends of Baking
Byron Bay Crackers officially launched in 2017, transforming that original recipe into the brand’s first and most popular salt and seed cracker. In the early days, production took place on weekends in a borrowed commercial kitchen in Byron Bay, generously offered by the same chef friend and her business partner. While others enjoyed a weekend sleep in, she spent her mornings weighing, mixing, rolling and baking batch after batch. Mark would arrive later with coffee and snacks, joining her on the production and packing line until the day’s work was done.
First Orders
The first orders were supplied to a handful of local retailers in and around Byron Bay, businesses that believed in the product and supported the brand from the very beginning. Their early confidence helped Byron Bay Crackers grow steadily and authentically.
One year later, the business moved into its own kitchen in Byron Bay. Today, Byron Bay Crackers are sold online and throughout the Northern Rivers region of New South Wales, reaching both retail outlets and food service customers who appreciate quality, simplicity and flavour.
Rooted in tradition, shaped by community and crafted with care, Byron Bay Crackers continues to honour the recipe that started it all while embracing the creativity and spirit of the region it calls home.