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We have been perfecting the oatcake since 1895 when John Paterson first ventured out, in a horse drawn van, to sell as many as his wife could bake.
Times may have changed, but we still bake our oatcakes slowly using an 84% oat recipe.
There's also a modern twist to our oatcake story. We switched from using palm oil to a more orang-utan friendly and sustainable olive oil in 2002. And now we've gone one step further and moved to sustainable high oleic sunflower oil to make an even healthier, lower saturated fat, product without compromising on taste.
The result is a range that is low in sugar, high in fibre and wheat free. Good for you and good for the orang-utans!