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La Panzanella Mini Croccantini

la panzanella mini croccantini specialty foods
La Panzanella Mini Croccantini
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  • by La Panzanella
  • United States

These artfully crafted Mini Croccantini are the unsung heroes of a cheese and charcuterie spread. Baked to a satisfying yet light crisp, each bite boasts a delicate flavor of freshly churned butter and flaky salt. They serve as the perfect canvas for just about any topping—from crumbly Parmigiano Reggiano to chunky fruit spreads to thinly sliced salami. We love it with a scoop of briny Mt. Vikos Kalamata Spread and a glass of pinot noir.

“This cracker is the perfect backdrop for any cheese or charcuterie.”
Murray’s Cheesemonger – New York, NY
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Expeller Pressed Canola Oil and Extra Virgin Olive Oil, Sea Salt

Allergens: Wheat

  • “Croccantini” means crunchy little bite in Italian.
  • The story behind these crackers began in 1989 when the La Panzanella Bakery and Café was opened. It was named for the Italian salad that features bread.
  •  La Panzanella started in Seattle as a small bakery before eventually expanding into La Panzanella Artisanal Food Co. 
  • Founded in the 1990s, they’ve grown into a bi-coastal food company with global distribution.
  • Current owner Paul Pigott purchased the bakery in 2003 after recognizing the wide-reaching potential of the popular Croccatini.
  • La Panzanella says theirs is a “story of sharing,” and emphasize the importance of sharing food with friends and family.
  • Now with production centers in Seattle, Washington and Charlotte, North Carolina, La Panzanella is committed to serving the community, pledging to donate half a million crackers to local charities each year.
Family Owned

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