34º News

Never Too Thin

Denver LifeNovember/December 2012

These finely crafted wafers, with just a breath of sweetness, are a favorite partner for cheese plates and desserts...
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Editors' Top Ten: The Objects of Our Obsession

Food & WineOctober 2012

Top Crackers: "34 Degrees makes crackers in sweet flavors like graham – great for mini ice cream sandwiches."
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50 Colorado Companies to Watch 2012

ColoradoBiz MagazineJune 2012

The fourth class of Colorado Companies to Watch ... (See the list of winners).
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Fireside Feast

5280 MagazineJune 2012

Camping season is upon us, and no matter where you’re headed, or for how long, it’s easy to load up on local foodstuffs. Here are some of our favorite Colorado eats fit for the campground.
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34 Degrees Cracking Natural Snack Market

Boulder County Business ReportFebruary 2012

Flavorful crisps hit industry sweet spot...
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Deck The Halls "For the Foodie"

5280 MagazineDecember 2011

What to buy for the cook who has, well, just about everything.
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8 Cheesy Nibbles Under 80 Calories

HealthOctober 2011

Cheese lovers, rejoice! These nibbles will keep you sleek...
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Crackers great with cheese and toppings – or even bare

El Paso TimesSeptember 2011

They’re even delicious without any topping — almost addicting — and it’s nice to know that nine of these crunchy crackers contain only 35 calories and no fat or oil...
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For the Food Bank, a huge donation of kid-friendly crackers

Denver PostFebruary 2011

Hear that crunching sound? It's not just the snow under your feet. It's the sound of 300,000 crackers being munched.
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All-Star Snacks

Parents MagazineFebruary 2011

Our staffers’ kids, their friends, and an entire preschool have been nibbling their way through the newest and most nutritious supermarket munchies...
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Joy’s Healthy Food Finds

TODAY ShowOctober 2010

Grocery stores carry many brands of different health foods, but which are the best? TODAY nutritionist Joy Bauer reveals taste-tested and family-approved options – including 34° Whole Grain Crispbread.
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34 Degrees - Where in the Town with Gregg Moss

9NewsOctober 2010

Watch a video from 9News Gregg Moss on 34 Degrees
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10 Foods that Rock our Tastebuds

WeightWatchers.comSeptember 2010

These Crispbreads from 34° are, first and foremost, zero POINTS values per 9-cracker serving. With a delicate but wheaty, wafer-like texture, they can be paired with anything from cured meats and light cheeses to peanut butter and jelly.
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A New Cheese of Goat’s and Cow’s Milk

The New York TimesJune 2010

In the hands of the cheesemaker Allison Hooper, cow’s milk (for mellow creaminess) and goat’s milk (for bright tangy balance) are joined to make a new soft-textured cheese that’s as easygoing as a summer novel and as hard to resist...
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Hungry Girl says “they ROCK!” to 34° Whole Grain Crispbread

www.hungry-girl.comJune 2010

Don't get all confused by the word "crispbread" -- these things are basically super-light, super-thin crackers with the wafery consistency of flat-bottomed ice cream cones. And with an INCREDIBLY low 35 calories, no fat, 110mg sodium, 7g carbs, 1g fiber, 0g sugars, and 1g protein for NINE crackers, they ROCK!!!
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34° of Good Taste:  Denver Cracker Company Wins Loyal Customers

Portfolio MagazineSpring 2010

Jennifer Margoles (‘03 management) answers most questions with the poise of a veteran brand ambassador. And then I asked about aerosol cheese. “If you had to choose one, would you put Velveeta slices or canned squirty cheese on your crackers?” There was an awkward chuckle; then she asked somewhat seriously, “Do I have to answer? I can not!” So she’s a cheese snob, fair enough. Margoles is, after all, the general manager at 34° Crispbread, where the all natural crackers were designed to play second fiddle to the world’s finest cheeses.
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Fancy That

The Word On Cheese Culture magazineAutumn 2009

The winners of the 37th Specialty Outstanding Food Innovation (SOFI) Awards were announced at the Summer Fancy Food Show on June 29 at the Jacob K. Javits Convention Center in New York City. The awards— picked from a pool of 1,997 entries in thirty-three categories—were presented by the National Association for the Specialty Food Trade and chef Ming Tsai.
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In My Kitchen: Craig Lieberman and Jennifer Strailey, 34˚

5280 magazineAugust 2009

When he worked in the crouton department at Pepperidge Farm during college, Craig Lieberman never dreamt that the experience would someday be relevant to his career. But 20 years later, Lieberman and wife Jennifer make 34° Crispbread, thin, crêpelike crackers that are baked without oil. Now ubiquitous at the grocery store, these are also the cracker of choice for many cheese makers, including Colorado's Haystack Mountain Goat Dairy and Cypress Grove Chèvre in California.
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sofi awards

foodspringAugust 2009

2009's most Outstanding Cracker sofi™ Gold Award goes to 34 Degrees for its 34˚ Rosemary Crispbread!
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Road Test: Crackers

Real Simple magazineDecember 2008

All they’re cracked up to be: When you’re serving cheese and crackers, the cheese gets all the attention and the crackers are often a sad afterthought. And given the many dry, bland varieties out there, they deserve to be. Real Simple testers bravely nibbled their way through 290 (!) nationally available crackers. These six trans fat-free picks are the flat-out tops. Best wafer cracker: 34 Degrees Natural Crispbread.
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Editor’s Choice: 34 Degrees

Fancy Food & Culinary ProductsNovember 4, 2008

34 Degrees Crispbread is a light, crunchy crispbread that makes a perfect cracker alternative. It is a product originally designed to be used in place of a cracker with cheese or as part of an hors d'oeuvres platter...
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Home Grown

5280October 2008

Baked without oil, this Denver-based company's crackers are thin, crunchy, and healthy. We find that though they're flavorful none of the four varieties—natural, sesame, cracked pepper, and rosemary—overpower accompanying cheeses, dips, or spreads...
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Fancy Food Show satisfies specialty appetites

Pittsburgh Tribune-ReviewAugust 6, 2008

http://www.philly.com/philly/restaurants/20080807_MarketBasket_.html?text=reg&c=y&c=y
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Radio Interview with 34 Degrees Founder Craig Lieberman

On The MenuJuly 13, 2008

...Paul Bertolli, Fra'Mani handcrafted Salumi, made in the Berkeley, CA; Craig Lieberman, 34 degrees, Australian-style crispbread, now made in the USA....
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Picnic pizzazz: Fill your basket with store-bought pleasures

Star-News OnlineJuly 9, 2008

Sage Derby teams well (with) the rosemary flavored, all natural crispbread by 34 degrees. The rosemary in these ultra light crackers nicely enhances the sage in the cheese ...
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