Margaret River Cracker Co

Margaret River Cracker Co bakes crackers with one job in mind: the cheese board. The bakery is a factory unit on Griffin Drive in Dunsborough, run by Nicci and Bryce, who sign the maker's own story, and every cracker is rolled and cut by hand.

The flavour comes from close by. Herbs come fresh from the maker's own garden, the garlic from Osmington Mill in the Margaret River region, and South West cheeses are grated over the crackers before they're baked. The truffle is Manjimup black winter truffle, and the chillies are grown in Margaret River. The maker says no preservatives or additives go in.

The crackers come in 110 g packs, in flavours that run from blue cheese with truffle and aged cheddar with red chillies to fresh rosemary with Murray River rock salt and cracked black pepper with sea salt. Most come in a gluten-free version too, made with a blend of five gluten-free flours.

Awards have followed. In 2021 the Busselton-Dunsborough Times reported that the business had won the champion trophy for Best Baked Product at that year's Tasmanian Fine Food Awards, and that its gluten-free caramelised onion and thyme cracker had been a champion at the 2018 Royal Perth Fine Food Awards. The same report said the business had started about five years before.

Small things get attention too. The maker says its ovens run on solar power when they can, and the trays inside the packs are home compostable.

Buy from the maker's online shop. The crackers are also on the shelves of delis, grocers and hamper shops across the South West, Perth, Queensland and New South Wales, and the maker lists where it's sold on its own site. The factory isn't a shop: it opens on weekdays by appointment only. Full ingredient lists aren't on the product pages, so ask the maker if you need one.