Hojas de pan are incredibly thin, crispy crackers perfect for serving with charcuterie boards or alongside artisan cheeses and sliced jamón. We even use them for hummus or artichoke dip! They have a mild toasted flavor, pairing beautifully with almost anything.

Panederia Artesana Obando uses a sourdough starter and an all natural recipe to create this lighter, crisper version of the classic Spanish regaña cracker. Obando has been baking artisan breads and crackers in the region of Sevilla since 1965.