As a regular visitor to Denmark throughout his childhood
and a passionate culinary experimentalist and foodie magpie, Tom Layton was always going to explore his Scandinavian roots when he wanted to feed his family satisfying, healthy food. Excited by the discovery of new tastes and eating experiences Tom wanted to incorporate his 20 years in the design industry with his passion for baking with sour dough, herbs and spices in to a quest to create a new type of crisp-bread; free of wheat, yeast and dairy, low in sugar and high in natural flavours.
A chance meeting with Jonathan Halstead meant that these new lifestyle choices became the germ of an idea to fill a gap in the market for a clean, simple food made from easily identifiable ingredients that were not only good for you but extremely tasty as well. And from this premise, PlainTasty was conceived.
PlainTasty’s mission is to create, from sustainably sourced, simple, natural ingredients, delicious tasting products that are also good for your body as well as the environment.
True to his Scandinavian roots, Tom identified rye as the grain he most wanted to work with, especially in its sour dough state. 100% rye sour dough was the obvious choice – not only because of its nutritious value, but for its distinctive tangy flavour that could be enhanced by authentic Nordic flavours such as caraway and dulse. Combined with a self-discovered process of over-fermenting his sour dough, in order to maximise the taste, Tom then set himself the technically challenging task of rolling out a uniquely, super thin dough that would result in a crispy, tasty rye crisp – a Rysp.
Our ethos of creating simple, clean, easily identifiable food, sustainable for both your body and the environment is summed up as “Less is More-ish”.
Our artisan approach combined with the use of natural ingredients can mean that our products will vary in shape, and occasionally in taste as batches can fluctuate subtly with the seasons and weather. We believe this is part of living in harmony with nature and a slower, real food, approach.
As always, Tom (never one to rest on his laurels) is still experimenting with taste and texture and we can expect new products very soon……