Food & dining

Crackers steal the show

Rey Lopez

It’s the cheese or the spread that typically garners the attention — what the cracker is wearing, not the cracker. Well, not so with Firehook baked crackers, crisp strips with incomparable crunch. The 10 varieties ($6 to $10 for 7 or 8 ounces), include multigrain flax, sea salt, garlic thyme, and sweet potato chive. Firehook Bakery owner Pierre Abushacra, originally from Lebanon, recommends the za’atar crackers with labneh, a thick and tangy strained yogurt. Add “a drizzle of olive oil, sliced tomatoes, olives, and mint, and that’s breakfast,” he says. For an afternoon snack, he suggests hummus and sliced cucumber on rosemary sea-salt or hummus crunch strips. Firehook operates seven bakeries in the Washington, D.C., area as well as a main facility in Chantilly, Va. Three years ago, the company went national. A sweet, cinnamon-flavored cracker might be nice as an afternoon snack — perhaps with a smear of Nutella. Available at Pemberton Farms, 2225 Massachusetts Ave., Cambridge, 617-876-2711; Wasik’s Cheese Shop, 61 Central St., Wellesley, 781-237-0916; Wilson Farm, 10 Pleasant St., Lexington, 781-862-3900; and some Roche Bros. locations, or go towww.mediterraneancrackers.com. LISA ZWIRN

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