“The phrase, ‘food remembers the acts of the hands and the heart’, is one of our central tenets. It’s a philosophy that informs our commitment to keeping our price point reasonable while making the highest quality local, sustainable, and organic foods accessible to people from all walks of life and income levels.”
Evolution Salad with local greens and veggies; New Vermont Sausage made with pork and maple syrup from local farms; weekly special flatbreads inspired by the season, made with organic flour, served with locally foraged and farmed ingredients and baked in wood-fired clay ovens.
Fueled by renewable energy and a passionate commitment to community and sustainability, American Flatbread turns out crisp, rustic pizzas and vibrant salads that are well worth the arrive-early effort that’s needed to nab a spot at the table. Located on the grounds of an eighteenth-century farm nestled on the banks of the Mad River, and complete with an inn, the temptation to book a room and never leave is hard to beat.
“Vermont-based American Flatbread has found success with a very simple formula: unpretentiously serving up a menu of pizzas and salads with a focus on locally grown and sustainable ingredients.” –Justin Rude, The Washington Post
Wood-fired earthen-oven pizza & local beer at a Waitsfield, farm