Flatbread

The Flatbread Company story begins in 1998 in Amesbury, Massachusetts, when we opened our minds and then the doors, to the Flatbread Company. The all natural, organic pizzas, opened up to the public, so that they could see, and enjoy the fresh flatbreads right out of the wood-fired clay oven. It was at this Amesbury location, when Jay Gould first realized the potential for these amazing unique pizzas. Over a three year period, culminating with the opening of the Flatbread Companyin Amesbury, Jay and John Meehan 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.