When he’s not covered in flour, you’ll find owner Brad Sterl, strolling through farmers’ markets, visiting local growers, and creating new recipes for American Flatbread pizza. Building on the brand’s roots, Brad continues to take these wonderful organic ingredients and purposefully blend them in interesting ways to create new and exciting flavor profiles.
“Whether I’m in my kitchen at home or in the bakery, you’ll always find me working with fresh, all natural ingredients. That’s what it’s all about”
“Whether I’m in my kitchen at home or in the bakery, you’ll always find me working with fresh, all natural ingredients. That’s what it’s all about – vine-ripened tomatoes, whole grain flour and extra virgin olive oil,” says Brad. “Authentic flavor doesn’t come from taking shortcuts.” Still to this day, even something as straightforward as a cheese pizza from American Flatbread wouldn’t taste like a cheese pizza from anywhere else.
When you make a quality product, word gets around. Sure American Flatbread has grown over the years — in size, employees, and flavors — but we’ve never forgotten where we came from. That’s because we never left. We still talk with neighborhood vendors about the freshest herbs, produce, and meats in order to source the freshest, cleanest ingredients. Most importantly, we still have real people making our real food. That means forming the dough by hand from 100% organically grown wheat from farmers we trust, pulling pies out of our wood-fired ovens with battle-tested peels, and adding just the right amount of maple syrup to our homemade sauce. It’s this personal, human touch that makes our pizzas and Frustas so special.
Happily and proudly, in today’s world of too fast and mass-produced everything, we choose to take the slower hand crafted path.