This led to the creation of an original organic recipe for an irresistible, crispy cracker. It is the first buckwheat cracker made using an extrusion process, which gives the product its unique texture.
A selection of new raw materials was the inspiration behind the “Le Pain des Fleurs” cracker, which combines the flavour and nutritional properties of its main ingredient with a delicious crispy texture.
The initial success of “Le Pain des Fleurs” spread chiefly by word of mouth and is attributed to the persuasive talents of the people who promoted it and presented it at numerous trade fairs. Everyone who tasted the crackers came away impressed!
Almost 20 years after its creation, “Le Pain des Fleurs” remains true to its original idea: to take the best that nature has to offer and to provide the basis for a healthier diet.
At that time, the buckwheat kernels, sourced from a small local producer, were ground into flour in a stone mill. Although we now source our buckwheat from several different areas, the recipe for this original cracker remains the same: 100% of the flour that goes into the cracker comes from Buckwheat.
The white flowers of the buckwheat plant become the symbol of the brand, even giving it its name, “Le Pain des Fleurs”, or “Bread of Flowers”. The buckwheat crackers then obtained and advertised their certification as gluten free from AFDIAG, the French association for persons suffering from gluten intolerance.
The success of these buckwheat crackers led to the introduction of new flavours: Quinoa and Chestnut, which in no time became firm favourites for the brand.
2009 was the year in which the brand began its large-scale exports. “Le Pain des Fleurs” spread to around forty countries, from North America to Asia.
After the highly successful launch of the Multigrain cracker, Onion crackers and sweet flavours made their appearance on the market. “Le Pain des Fleurs” therefore lets fans of their signature crispy texture enjoy their crackers at any time of the day, from breakfast to dinner, via an afternoon snack and appetizers.
For the first time, two crackers made from legumes were produced in 2017: Green Lentil crackers and Chick Pea crackers. Rich in iron and a source of protein, they were quick to win over vegetarian and flexitarian consumers. The Black Rice Cracker jazzed up the impressive existing range with its enchanting colour and its authentic flavour, a real source of inspiration!
Some consumers told us that they wanted a “Le Pain des Fleurs” cracker that was easier to spread toppings on and was filling enough to have for breakfast. So we created the perfect alternative to crispbreads and toast: a new, generous cracker, extra-crispy, and with a sweet flavour but no added sugar!
“Le Pain des Fleurs”, an Ekibio brand
Since 1989, we at Ekibio have been involved in the development of organic, vegetable foods that respect people and the planet, in order to give meaning to our diet.