Welcome to the Flatbread Company!
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 the Flatbread 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 and George, 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 the only restaurant people in Massachusetts, Maine and New Hampshire
who 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.
