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History of Flatbread

The Bread Makes the Sandwich!

“…Its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads.”
- Oxford University Press:Oxford 1999

"One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years.”
- By Bread Alone: Ancient Ways Turn Hard Grain into Edible Food, Bergen Record, Feb. 19, 1995

Sandella’s has worked hard to perfect our very own distinctive, high quality, 3-layer brick oven Flatbread recipe, so that our signature Flatbreads, Paninis, Quesadillas, Sandwiches, and Salads are the most delicious you will find anywhere! Our Flatbread is prepared using only the finest ingredients available. It is all-natural, and does not contain any artificial flavors or colors. Our Flat Bread is the perfect complement to a healthy diet, as it is trans-fat free, low fat and low calorie!

How do we do it? Sandella’s Flat Bread is baked fresh in a traditional brick oven. Our Flat Bread has three distinctive layers. The outer layers are very thin. Those layers ‘puff up’ lightly toasting the bread during the baking process. The inner layer holds moisture keeping our Flat Bread scrumptiously soft. Simply delicious!

Ancient flatbread enjoying billowing sales and options - Associated Press.

By whatever name you call it, flatbread is everywhere. And in the United States it is a quickly rising part of the nearly $14 billion bread industry that is crowding shelves from Wal-Mart to Whole Foods. "It's a 2,000-year-old recipe," says Mike Stimola, president of Sandella's Flatbread, a cafe founded in 1994 in West Redding, Conn., that now has 125 locations. "It's the original bread." Read the full article.