Olyra

Olyra bakes organic breakfast biscuits, crème sandwich biscuits, fig bars and fruit-filled bars from a stone-milled blend of spelt, oat, barley and lupin. The grains come from a community of local farmers in Thrace, Greece. Founder and CEO Yannis comes from a family that has milled grain for five generations, and the recipes draw on ancient Greek staples like fig, tahini, anise and carob.

• How do you pronounce Olyra?

  It is said o-lee-ra. The name comes from Homer's Iliad, where it refers to the ancient grain spelt.

• Which grains are in the flour?

  The crème and crunchy breakfast biscuits use spelt, oat, barley and lupin. The fig bars and fruit and grain bars use spelt, oat and barley.

• Are the products gluten-free?

  No. Spelt and barley both contain gluten.

• Is there anything allergy sufferers should know?

  People allergic to peanuts may also react to lupin, a related legume used in some products. Always check the label on your box for current information.

• What oils do you use?

  The breakfast biscuits use RSPO-certified sustainable organic palm oil. The fig bars and fruit and grain bars use cold-pressed high oleic sunflower oil. No butter or margarine is used.

• Are the products vegan?

  Many are, including the fig bars, fruit and grain bars, and the dark chocolate, vanilla and hazelnut crème biscuits. Cinnamon Tahini, Fig Anise and Hazelnut Carob contain honey, and Yogurt Blueberry Crème contains milk powder.

• How long do the products keep?

  Shelf life is 12 months.

• Is the packaging recyclable?

  Yes. Recycle the box and the individual packs separately according to your local guidelines.