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4 American Flatbread item(s) within Frozen Pizza
American Flatbread is a return to breads roots, an endeavor not to mass-produce bread but to explore the possibility of how good bread can be. This endeavor began in the small kitchen of Gladys Ford in a cabin by a clean, cold lake in the Northeast Kingdom of Vermont. Her small kitchen held—and still holds—a Home Comfort wood-fired cookstove and that is how her grandson George was introduced to the joy and art of cooking with wood fire. George grew up to make cooking with fire part of his dream, a dream that has become American Flatbread.
The earliest evidence of people using fire to cook food is from the Neanderthal/Homo Sapiens Complex 75,000 years ago. Flour and water flatbreads baked on a fire-heated rock have been a staple for much of humanity for the past 5,000 years. In Mexico its the tortilla, for the Scots it is oatcake, in India, chapatti, in China they call it po bin, the Amerindians made johnnycake, the Norwegians, flattbrod, in Ethiopia, injera, in Israel, matzoh. The grains may be different but the cooking is remarkably the same. Developed independently in various places throughout the world as a solution to the problem of cooking raw flour and water, FLATBREAD united for the first time the nutritive value of grain with the pure joys of the palate.
American Flatbread began as an experiment in post-modern bread baking. They have reached back to the very beginning of bread baking and used the same methods, simple wholesome ingredients shaped by hands of thoughtful caring people baked in a primitive wood-fired earthen oven. The nature of the bread they eat—from the way the grain is grown and harvested, milled, mixed, and baked, to how it is administered and policed, from how it is hoarded or shared to whether its production enriches or enslaves—will shape their own nature and the destiny of their culture.