Press Received


USA TODAY, June 6th, 2013

Great American Bites, American Flatbread’s unique take on pizza

Slice Serious Eats, March 4th, 2013

American Flatbread: a dose of sweetness at NY pizzeria

NY Daily News, February 17th, 2013

 A one of a kind oven is the key to the pizza at American Flatbread in Tribeca

Thrillist, January 17th, 2013

Vermont’s finest pizza in Tribeca

Grub Street, January 18th, 2013

First look at American Flatbread Hearth, now serving organic pizzas in Tribeca

NY Times, January 16th, 2013

Dining Out, opening list

The Village Voice

American Flatbread Opens in Tribeca

NY Eater, January 14th, 2013

American Flatbread’s clay oven is ready to rock and roll

Tribeca Citizen, January 10th, 2013

New kid on the block: American Flatbread Tribeca Hearth

The Burlington Free Press, July 23, 2010

What Makes American Flatbread Special?  George!

The Washington Post, May 28, 2010

Reviews Clarendon Hearth

Newsweek, April 29, 2010

American Flatbread at/the Marble Works highlighted as part of what makes the Vermont food scene special!

RedBook, March 2009

Best cheese pizza on the market!

Ladies Home Journal, February 2009

American Flatbread Ionian Awakening Pizza

Better World Shopper, 2008

This comprehensive guide for socially and environmentally responsible shopping gives us an A-!

Vermont Life, Summer 2008

American Flatbread founder George Schenk leads off “The Believers” in this food-focused issue.

Every Day with Rachael Ray, March, 2008

Deems our Cheese and Herb “Best Overall” frozen pizza!

The Today Show, February 21, 2008

George, Matt, Meredith, Al, and Ann make Flatbread!

Vermont’s Local Banquet, Summer 2007

“The Chicken Event”, by George Schenk

Inc. Magazine, April 2007

Accurately relates the story of American Flatbread and Flatbread Co.

**The Boston Sunday Globe, March 4, 2007**

Names American Flatbread the place to eat if you visit the Mad River Valley.

**E-Magazine, The Environmental Magazine, March/April 2007**

In a frozen pizza taste test, E-Mag declared American Flatbread, “Definitely the best of the group.”

**Vermont Business Magazine, December 2006**

American Flatbread named in the top ten Best Places to Work in Vermont.

**The Philadelphia Inquirer, October 22, 2006**

“American Flatbread, producer of what I consider to be the best frozen pizzas in the country…”

Real Simple, September, 2006

” None of the testers could believe this pizza came from the freezer.”

Vermont Commons, July 31, 2006

“George Schenk: Beyond Organics–Investing in Vermont’s Local Food Economies”

Vermont Guardian, June 2, 2006

“Think Local, Shop Local: Vermont Businesses Think Outside the Boxes” includes American Flatbread.

The Boston Sunday Globe, April 9, 2006

“It’s a form of cruel and unusual punishment to wander around Middlebury on weekdays, when the aromas from the American Flatbread factory in the historic Marble Works complex come wafting across the river…”

**Plenty, Feb/March, 2006**

Suggests getting ready for the Superbowl with our Ionian Awakening and an organic beer. Good idea!

Strictly Business, February, 2006

“Good taste, good buisness: American Flatbread finds success using Vt. farm products”

Cooking Light, Jan/Feb, 2006

Says eating in our restaurant is worth the wait. (We think so, too.)

The Endless Banquet, Dec 8, 2005

“…and had one of the most memorable meals of the last few years.”

Seven Days, August 16, 2005

“Burlington’s American Flatbread…came out on top in two crucial categories…”

Vermont Life, Summer 2005

“The Magic of American Flatbread”

The Splendid Table, July 16, 2005

“Ed [Lavine] and his pal and colleague Jeffrey Steingarten…taste-tested seven brands of supermarket frozen pizza…”

The Balitmore Sun, June 15, 2005

Talks with George about what makes Vermont a haven for progressive business.

Treehugger, April, 2005

“…we tried the…Tomato [Sauce] and Three Cheese and it was mmm mmm good!”

Joe’s Diner, July 4, 2005

“Today I experienced the art of the frozen pizza thanks to American Flatbread…”

7 Nights, 2004

“…once seated by the glowing oven [pizza fans] choose from a wide array of inventive pies with names like Revolution Flatbread…”

Food and Wine, July, 2003

“Can any pizza possibly justify a seven-hour drive? On a weekend tour of Vermont’s Mad River Vally, a traveler learns the answer is yes…”

Gourmet, July 2003

“Frozen and Fantastic…”

Organic Style, Sept/Oct 2003

“Delicious–wonderfully chewy crust, well-seasoned sauce…”

See Vermont, Feb 2001

“…no one comes close to Schenk’s single-minded dedication to making a connection between the food we eat, and the soil and farmers and nature that sustain us…”

Washington Post, Sept 2001

“…[we] were plesantly surprised at how each of the toppings kept its integrity…”

Boston Phoenix, Sept 2001

“…just a quick warming-up on an oven rack or baking stone, and this pizza tastes like something lovingly homemade…”