34 Degrees

Got to partake in a sampling event these guys put on at their manufacturing facility. They totally set the bar. The owner is a super down to earth guy who was determined to develop a product that would pair well with any number of foods. He succeeded, plus he’s a Colorado grown entrepreneur! Their cracker/​crisps only enhance the flavor profile of whatever is on them, and don’t dominate it with more salt than your grandma uses like pretty much every other cracker on the market (I’m looking at you Ritz and Saltine.). From top shelf artisan cheese to nutella, these crisps improve just about everything I can think of to pair them with. If you are ready to start entertaining and pairing like a pro, its time to toss the Ruffles you’ve been using with that Foie Gras and get a few boxes of 34 Degrees in your pantry. Happy pairing!

Getting my crisps on, so excited to be doing the tour of my favorite cracker of choice. 34 Degrees the plant and the folks that work here are awesome and their products are outstanding. The kind chefs from Whole Foods opened my eyes to some cheeses and food pairings that will make my next trip to the store more eventful. smoked trout on the natural and a cracked pepper Reuben! Happy Tummy!

The number of artisanal bakers has grown exponentially over the years. Im not complaining though as I keep finding products that I like. Denver’s 34 degrees makes a variety of great light crackers targeted at food pairings. For me cheeses are an obsession and the sesame crisps go really well with smoked cheeses and meats. Thin, light but crisp in texture, they hold up to the strong smoky flavors. Even solo they are tasty.