Flatbread Company

Re:Flatbread Company (RC51Mike)

Tue, 10 Aug 2010 20:48:24 GMT

We ate at American Flatbread in Burlington a couple days ago and it was outstanding, along with their Zero Gravity beers. I had sausage, black olives and mushrooms on my half. My wife had Eggs Benedict on hers and it was amazing.

Re:Flatbread Company (kaszeta)

Mon, 09 Aug 2010 17:02:28 GMT

Guy Olsen

One thing I found very interesting is that they cut the pizza similarly to how it is done at DeLorenzo's Tomato Pies (Trenton and Robbinsville, NJ): once down the middle, then across in parallel lines.

For lack of a better name, I always call this the "fishbone" cut. Not sure I like it, but Flatbread, and the *other* company American Flatbread[1] do it that way as well. I'm more of a fan of the standard pizza wedge.

[1] Flatbread started as a franchise licensee of American Flatbread of Waitsfield, VT, but they parted ways several years ago and are only related in concept. I like both chains, but in different ways.

Re:Flatbread Company (Guy Olsen)

Mon, 09 Aug 2010 12:37:25 GMT

Inspired by the review of EVO, in North Charleston, SC...

I had lunch and dinner -- on the same day! -- at a Flatbread cousin near Whistler, BC, Canada, called Creekbread. Very similar to what you described -- outstanding!

One thing I found very interesting is that they cut the pizza similarly to how it is done at DeLorenzo's Tomato Pies (Trenton and Robbinsville, NJ): once down the middle, then across in parallel lines. Also saw the chef chops the wood for the oven right there in the restaurant.

Flatbread Company (mjambro)

Wed, 07 Apr 2010 17:19:01 GMT

Stopped by Flatbread Company in Bedford, MA this past week (small chain, mostly in northern New England). We had their Jay's Heart - basically a tomato sauce & cheese pizza. Simply outstanding, possibly the best pizza we've ever had. I was leery about the flat bread in their name, but their crust was more of a thin, but not crisp yeast bread. The tomato sauce evidently made on site using canned, whole tomatoes had much flavor with the cheese topping having a nice bite. Baking in a wood fired oven provided the crust with a nice flavor. For those wanting natural ingredients, the flour is reportedly non brominated / non enriched / organic, their sausage is nitrate free and their other ingredients seemed to be quite natural, but none of that scared us away. A bit pricey, but well worth the quality.

IMO, Pepe's has some significant competition.

http://www.flatbreadcompany.com/