Beginning in 1998 in Amesbury, Massachusetts, we opened our minds and then the doors to the Flatbread Company. The story begins with George Schenk and Jay Gould
in the hills of Vermont. At a small converted barn in Waitsfield, Vermont, George Schenk was busy baking all natural, mostly organic pizzas that he sold in supermarkets and natural food stores. On weekends, the crew at American Flatbread would open up
the "Flatbread Kitchen" to the public so that they could enjoy the fresh flatbreads right out of the wood-fired clay oven.

It is at thisFlatbread Kitchen where
Jay Gould first encountered George and his amazing flatbreads.

Over a three year period, culminating
with the opening of the Flatbread Company in Amesbury, Jay, John Meehan and George, along with the help of many others, made the "flatbread experience" a reality.

This is, and continues to be,
a labor of love.

At "Flatbread", the food is sacred. More often than not, the first bite of one of our flatbreads, for a first time customer, is very nearly a spiritual experience.

We are probably one of a relatively small number of pizza restaurants in New England and Hawaii that use spring water, organic flour, kosher salt and real cake yeast to make pizza dough.

While pizza sauce is readily available in a can, we use organic tomatoes and a dozen other natural and organic ingredients when we make our flatbread tomato sauce in a wood fired cauldron right in the dining room.

From free-range chicken to nitrate-free pepperoni and sausage made on the premises, we are committed to creating flatbreads with the very best ingredients that we can imagine.