All About Z Crackers
So addictive, we bet you can't eat just ten.
- O, The Oprah Magazine
Z Crackers. Crunchy. Addictive. Delicious. (and did we mention healthy?)
Cornmeal, wheat bran and olive oil give Z’s some serious bite.
They’re great with everything or nothing. They’re great with everyone or no one.
Great for your toddler or your grandmother.
Born in Brooklyn but legal in all 50 states.
Try them with cheese, hummus, salsa, dips, peanut butter, honey, or melted chocolate.
It doesn’t really matter - it all works.
Served with martinis or marshmallows, you’ll have fun when you’re eating
What more could you want in a cracker?
Sea Salt + Olive Oil
Try these with, brie & pepper jelly, sharp cheddar, spicy hummus, fresh churned butter, peanut butter & jelly, or apple butter.
Our signature cornmeal crunch topped with olive oil and sea salt, make these crackers the perfect pair for just about anything.
Ingredients: unbleached wheat flour with malted barley flour, water, yellow cornmeal, canola oil, wheat bran, sea salt, olive oil.
Red Onion + Rosemary
Try these with fresh ricotta & Castelvetrano olives, goat Gouda or white bean hummus.
Sweet red onions married with fragrant rosemary are the transporting flavors from our 1981 trip to Rome, With our signature cornmeal crunch, this cracker flavor was our original award-winner.
Ingredients: unbleached wheat flour with malted barley flour, water, yellow corn meal, canola oil, red onion, wheat bran, sea salt, olive oil, rosemary.
Garlic + Basil
Try these with fresh mozzarella, chopped tomatoes & balsamic drizzle, shaved Parmigiano-Reggiano or sundried tomato cream cheese.
A life-changing dollop of pesto served in a Genovese restaurant was the inspiration here. Our signature cornmeal crunch, topped with everyone’s favorite herb and a hint of garlic, team up to make a Z winner.
Ingredients: unbleached wheat flour with malted barley flour, water, yellow corn meal, canola oil, red onion, wheat bran, sea salt, garlic, olive oil, basil.
Try these with fresh feta cheese, eggplant dip, classic hummus or Greek yogurt dip.
Our inspiration for this flavor was a classic Mediterranean scene we witnessed through a bus window. Families were gathered around olive trees, the ground covered by colorful blankets, catching the fallen fruit.
Ingredients: unbleached wheat flour with malted barley flour, water, yellow corn meal, canola oil, kalamata olives, wheat bran, red onion, sea salt, olive oil.
Salt + Pepper
Try these with Pecorino Romano, creamy Gorgonzola, Taleggio & mango chutney, hard boiled egg & tomato, or Chevre.
The holy grail of seasoning combos, this crunchy cracker hits that perfect, familiar flavor note but we’ve added a touch of the exotic by using fragrant Tellicherry pepper from India.
Ingredients: unbleached wheat flour with malted barley flour, water, yellow cornmeal, canola oil, wheat bran, sea salt, tellicherry pepper, olive oil
Try these with cream cheese, smoked fish, hummus, salsa, dips, honey, or butter.
Our nod to our home, Brooklyn, NY ... Sunday mornings, the smell of fresh bagels, coffee brewing, all in a cracker. Our signature cornmeal crunch topped with sesame, poppy, garlic, onions, and sea salt, make these crackers EVERYTHING GOOD.
Ingredients: unbleached wheat flour, water, cornmeal, canola oil, wheat bran, onion, sesame seed, salt, poppy seed, sea salt, garlic.
In 1980, I walked into one of the 4 gourmet stores in NYC with a pizza I made in my home kitchen. They ordered a dozen. I walked outside calmly, then jumped up and down. My wife Pam and I had no “business plan” but we were crazy for good food. I delivered these “savory pies” around the city for 25 years. But the business was not really growing and we had kids. We needed a product that would travel much further than I could drive. So we took our unique crust recipe and used it to make crackers. First time out, we got an award at the Fancy Food Show.
The “artisan” food business has grown up around us, and we're still here.
We still have no business plan, except to make the best crackers we can, and let them speak for themselves.
-Keith Pollack, Z President
To read a more extensive newly updated history, click here.