Welcome to a peek inside our production bakery! We bake flatbreads 5 days each week and can average up to 2000 flatbreads a day in our single earthen oven. On this sunny Los Alamos day we were baking our Organic Roasted Tomato Salsa with Black Beans and Corn variety. After we mix our organic dough and let it slowly ferment and rise for 30 hours, we are ready to shape, assemble, and bake, our flatbreads. Below, Marie and Joe assemble flatbreads by hand as Maria stretches and shapes the dough. In the background Tina restocks Maria with more dough from to complete tthe batch.

Our boxing crew assembles the retail and case boxes to be filled later in the day with our baked, frozen, and bagged, flatbreads. These girls hand assemble all our packaging and have completed up to 2000 boxes in a 4 hour shift! Click here to learn more about VTC.

Marie very gracefully loads 2 flatbreads on a single peel into our wood-burning oven. Marie will slide the flatbreads off the peel directly onto the oven floor where it will bake.

Irma is unloading the oven where she places the baked Flatbreads on a rack which when full will be wheeled into our flash freezer to chill down for packaging.

Here, Irma inspects each frozen flatbread before it gets packaged further down the table. Once packaged, our retail Flatbreads are packed in cases and then loaded onto pallets for shipping. Here's an order inside our storage freezer awaiting shipment to Southern California.