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In 1801 Josiah Bent of Massachusetts began baking and selling ‘water crackers’ made from flour and water that wouldn’t deteriorate during long sea voyages. During baking, a cracking sound occurred and it is from this that the American term ‘cracker’ originated. As tradition dictates only 100% English flour and English water is used to make these crackers and they’re baked by toasting under flames for 1 minute. The result is a cracker that is ultra-crisp, with a dark, ‘nutty’ taste.