In The News
Ravings & Cravings: Crisp Comments from Fans & Foodies

Here’s what people are saying about Vermont’s only Artisan cracker. To read more, click on the publication link.

2015 Yankee Editors’ Choice Food Awards: Castleton Crackers Toasted Sesame Graham Crackers
Thanks to a hand-cracked finish, Whitney’s Castleton Crackers are as known for their rustic look as they are for their tasty variety of flavors. Using unique ingredients such as maple, rosemary, and Vermont farmstead cheese, each all-natural batch would make a worthy addition to any cheese plate, but we especially love the Toasted Sesame Seed Graham Crackers, with hints of brown sugar and maple syrup.
Yankee Magazine

2014 sofi Awards Winner — Outstanding Cracker — Castleton Crackers: Governor’s Cheddar Crackers
In 2012, Castleton Crackers became part of the Vermont Farmstead Cheese Company and now uses Vermont Farmstead’s American Cheese Society award-winning cheddar in these all-natural cheese crackers. Available for foodservice or in bulk packaging.
Specialty Food Association

Products We Love: Salted Maple Crackers by Castleton Crackers
What began in Whitney Lamy’s Vermont farmhouse kitchen has grown into a splendid line of all-natural, GMO-free crackers that are perfect vehicles for all sorts of cheese, charcuterie, soups, salads, and any number of beverages. Recently, Whitney has re-vamped the packaging, color coding her simple boxes so that they visually pop off the shelf. Her newest flavor, Salted Maple, is a delicious, slightly sweet cracker that would pair beautifully with a variety of deli delicacies.
Gourmet Business

Crackers With a Good New England Crunch
Taking the name to heart, the folks in Castleton, Vt., actually hand-crack the sheets of thin flatbread they make for their crackers. They have nailed the texture perfectly: sturdy enough for spreading and dipping, but flaky enough for nibbling like potato chips.
The New York Times

Hang Tote Bags, Not Stockings
New, reusable grocery sacks from four great food shops, and our advice on what to stuff them with.
New York Magazine Holiday Gift Guide

State of Grace
Populated by famously independent folk, Vermont is filled with artisans who excel at crafting unique specialty goods. After discovering an old recipe while studying food history, Whitney Lamy launched a range of crisp, rustic, handmade crackers to complement Vermont’s unique cheeses.
Culture — The Word on Cheese Magazine

Middlebury Maple crackers featured as, “snack of the day.” Airing again August 31, 2010.

Cracking Good
“Flavors like Rutland Rye and Windham Wheat crunch have a wholesome, grainy goodness, while Middlebury Maple ever-so-slightly indulges the sweet tooth. They’re not too salty, not too sweet, but they have that uncanny ability to send you back for more.”

Vermont cracker queen’s idea has proven fully baked
“I’d have to say that Whitney’s crackers are one of the fastest-growing success stories I’ve seen,” said Kim Crosby of Vermont Roots, the largest of Lamy’s four distributors. “I found the crackers unique and artisan. And they just took off last year.”
Rutland Herald

“Demand for her crackers quickly grew. She hired a food distributor; invested in nutrition labels and checkout codes. Within a few months, Castleton crackers were available all over Vermont and beyond.”
Vermont Public Radio

“What a year it’s been for Whitney Lamy. She beams, ‘Every day I’m just sort of pinching myself!’”
WCAX — Burlington, VT

“But it helps that Lamy’s crackers are so good, you’ll never pick up another Triscuit. The most basic variety, Windham Wheat, is golden brown and tastes simply of good grain and kosher salt. Middlebury Maple’s got a sweet glaze, while each piece of nutty Rutland Rye is accented with a scattering of sesame, caraway and poppy seeds.”
Seven Days — Vermont’s Independent Voice