Honey Sesame Breadfruit Crackers Patagonia Provisions

Most often eaten like a starch, breadfruit smells like freshly baked bread when cooked, hence the name. Eaten fresh, the creamy yellow or white flesh is gluten free, high in complex carbohydrates and low in fat. It’s an excellent source of fiber and vitamin C, and a good source of potassium. We dehydrate the fruit and mill it into flour for our crackers.

The melon-size, pebbly-skinned fruit grows on large, graceful trees that are native to the South Pacific and have been part of the cultures there for thousands of years. Especially when raised in agroforests (farms that blend crops of different heights), breadfruit trees draw down carbon and restore barren, ruined land; produce massive amounts of nutritious fruit (up to 800 pounds per year, per tree); and provide reliable income for farmers. Breadfruit thrives in equatorial regions, the same places most vulnerable to the climate crisis, hunger, poverty and deforestation. It is an ancient crop that helps us solve modern problems.

Guided by the Breadfruit Institute at the National Tropical Botanical Garden in Hawai’i, and working with Jungle Foods, our farm partners in Costa Rica, we’ve created a supply chain to bring the first large-scale commercial breadfruit product—our Breadfruit Crackers—to market and increase demand for this remarkable fruit.

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