Local Producers
Byron Bay Crackers
handmade savoury crackers
Sometimes friends can gently prod, other times they can insist. It’s thanks to the latter variety that Byron Bay Crackers came into being, after friends of Sarah McGrory were adamant that she take her much loved recipe from home to market. We’re not the only people glad she listened!

Byron Bay Crackers are seedy little morsels – think flaxseeds, sunflower seeds, sesame seeds and pumpkin seeds – that go well with just about anything. Cheese, dips, fish rillettes and well, just plain by themselves.

Sarah – a self-confessed foodie tragic – hand makes the crackers all in small batches, oven baking them to get a perfect crisp finish. We’re partial to the salt and seed flavour, but the paprika and chilli is great too.

And if you’re able to stop at just a few, you’re a stronger person than we are!

Quirks and curiosities

  • Sarah writes a fantastic local food blog, Get Forked and Fly which is a great place to read up about the region’s food scene from a local’s perspective.
  • Contrary to what some people assume, Byron Bay is not named after the poet Byron, but actually his grandfather who was a sailor. The local Indigenous name for the area is Cavvanbah, which means meeting place.

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