Not so many years after the American Revolution, at the hearth of a colonial house in Westminster, Massachusetts, our first Master Baker pulled a batch of warm crackers from the oven, and a New England tradition was born. Back then, the bakery's power came from a horse and treadmill; dough was mixed and rolled by hand, then individually stamped into crackers and baked in a wood-fired brick oven. Neighbors and passers-by delighted in the fresh-baked, hearty goodness of our breads and crackers.


Times have changed, but at Westminster Bakers, we haven’t. Leastways, not insofar as things that matter. The treadmill is gone, and the ovens aren’t wood-fired any longer, but we still take the time and effort to bake the crackers right. We stick with the same basic, wholesome ingredients that our first Master Baker used nearly 200 years ago…ingredients that everyone can pronounce. The "bake" is still long and slow, for crackers that are simply delicious.

Tour of our bakery today

You’ve seen the crackers; now watch how we bake them! Our virtual tour follows our unique crackers from dough mixing, through our vintage cracker-cutting machine, on through our piping hot ovens, and right out the door.  You’ll see how Westminster “cracker magic” happens in the Green Mountains of Vermont. After watching the process from beginning to end, treat yourself to some of our crunchy, great-tasting, all-natural crackers.

I love your oyster crackers. Everytime I go to a seafood restaurant I always ask to get some. Whether I am eating soup or not. Don't change them a bit! How do you make them so yummy? 

— Haleigh (Shelton, CT)