The everyday bread

Thin, foldable, and gone by Thursday.

Our flatbread is the second most-ordered thing we make. It is what people reach for when they want bread to be a vehicle rather than an event — eggs at breakfast, a wrap at lunch, something under a stew at night.

Zero-gluten kitchenPlant-basedNo seed oilsFreezes well
Shop the range →8 products
#2Product by revenue
308Orders, 24 months
80gPer piece
Classic FlatbreadBlack Sesame FlatbreadSweet Potato Flatbread
Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·
Why it matters

What makes these different.

01

Built to fold, not to crack

Gluten-free flatbread usually shatters the moment you roll it. Ours is built around psyllium and whole-grain flours that hold moisture, so it bends around a filling instead of splitting down the middle.

02

One minute in a dry pan

Straight from the fridge it is fine. Thirty seconds a side in a dry pan and it is better than fine. No oil needed — there is already avocado oil in the dough and nothing else.

03

Sweet potato, black sesame, almond

Each variety is a different grain base rather than the same dough with a topping, so the fibre and the flavour change with it.

04

Freezer first

They stack with paper between them and thaw in minutes. Most of our regulars order double and freeze half.

Questions.

Are these safe for celiac disease?
Yes. Every flatbread here is made in our dedicated zero-gluten facility. Some varieties contain nuts — that is on the label.
How long do they keep?
Five days refrigerated, three months frozen.
Can I use them for pizza?
Yes, and a lot of customers do. Top and bake at 200C for eight minutes.

Eat like we do.

Everything here is made in our own kitchens, mostly from produce grown on our own farms. Nothing we wouldn't feed our own family.

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