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.
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