"If conservationists hope to save even the wild lands and wild creatures they are goling to have to address issues of economy, which is to say issues of the health of the landscapes and the towns and the cities where we do our work, and the quality of that work, and the well-being of the people who do the work." - Wendell Berry. The Way of Ignorance.

History has a funny way of rewriting itself. What is? What was? Where were we when we initially decided to act in a certain way or undertake a particular task? Have our efforts changed the world in however small a way?

Was it the first time I tried to bake a loaf of bread for a then college girlfriend after staring at a Picasso postcard? Was it the countless loaves baked, books read, bakeries visited, and meals eaten? Was it something inside me that told me that this sometimes solitary work could be so rewarding? I am a self-taught baker who opened an organic bakery turning out a few thousand loaves of bread daily without ever having baked more than 5 loaves of bread previously. My little village bakery was changing my neighbor's relationship with bread and I liked to think that some memory was being awakened in my 10-ton oven early each morning. Sink or swim. Trial by fire - so to speak. To get fresh ingredients for my bakery I started a farmers' market and watched a community blossom. I read more books and talked with other bakers and visited ovens on 4 continents eventually ending up in Vermont.

Full of Life is my own quest for simplicity and demand for quality food. Food made with and inspired by friends. Food shared with our neighbors. Food that is real and good and is part of the world that surrounds us.

The real cost of our food is reflected in how our food tastes. Full of Life Flatbread Pizzas are the realization that food should satisfy by tasting good, be nutritious, and carry with it a sense of the place and people who grew and prepared it with and for us. From the hands and hearts of those that make our food possible, from the field to our bakery to your plate, we take great pride in what we do.

Full of Life Flatbread Pizza is food as an act of community rather than commodity. We actively seek out and purchase our ingredients as close to our bakery as possible from farmers and craftspeople guided by principles of sustainability, humaneness, and fairness. Our suppliers are people we know and who know us. By reducing our environmental footprint and baking close to home, our Flatbread Pizzas are both good and good for you. When people deeply care for what they are doing a nourishing environment exists that benefits us all.

All our Flatbread Pizzas are produced by hand in small batches. Our crusts are simply made with wholesome certified organic flour, sea salt, and water, and then cold-fermented and allowed to rise slowly for 36 hours creating superior flavor. All our ingredients are hand prepared, each pizza assembled and then baked in an oak-fired oven. No preservatives, colorants, artificial flavor enhancers, or dough conditioners, are ever used.

The Flatbread Pizzas we bake are the direct result of a great desire to feed, nourish, and share the good will, pride, and integrity, of all of the many people who make baking these breads possible. From field to plate and our hands to yours, we truly hope that you enjoy this Flatbread Pizza as much as we have enjoyed preparing it because to eat good food is to be Full of Life!