Change in leadership doesn’t change Flatbread’s community spirit, or its healthy food

By Susan Worthen McCombs

 

Joe Sylva, Flatbread’s new manager. (c) The Bedford Citizen

Many Bedfordites remember the smiling, easygoing, friendly and always positive Sean Toomey, who put Flatbread on the map in Bedford about 7 years ago. Sean recently moved on and will open a new Flatbread location at 61 High Street in Hampton, NH, sometime in September.  Bedford bids a fond farewell to Sean and sends him best wishes for success in his new venture.

The Bedford Citizen welcomes Joe Sylva, the new partner/manager filling Sean’s shoes. Joe graduated from Bedford High School in 1997 where he played golf and some hockey. He and his wife visited the original Flatbread in Waitsfield, VT, and fell in love with the food and the concept of serving totally healthy, locally grown organic produce and farm-raised, antibiotic-free, free-range poultry and meat. About two years ago, he shot Sean an email asking if he could be a part of the Bedford store.  His experience as a partner/manager with Chipotle Mexican Grille and an Outback Steakhouse gave him the experience he needed to qualify for the job.

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Joe’s favorite part of his job is working with the Bedford staff, and he loves the freedom to source local food for the restaurant.  He is in constant motion: helping customers, answering questions about connecting to Flatbread’s free Wi-Fi, answering the phone, interviewing potential employees and placing orders for new produce or food.  He continues the tradition of offering gluten-free flatbreads and desserts (whoopie pies) available to customers who follow a wheat-free diet.

As Flatbread’s business grew, volunteers built a new brick oven and valet service is available at lunchtime on Wednesdays, Thursdays and Fridays.  Take-out orders have become so popular that designated parking is available for curbside service; (call 781-275-8200 to place your order and it will be delivered to your car).  Customers can also call that number to make reservations so a table will be ready when they arrive. A small conference room is available by reservation for large groups; it is especially good for lunchtime business meetings.

Bedford’s non-profit organizations learned about Flatbread from the wonderful Tuesday night fundraisers the restaurant promotes at their location on the corner of Network Drive and Rte. 62 on the Bedford-Burlington border.  Joe explained that for an organization to host a Flatbread fundraiser they only need to fill out an application, share their plan to advertise and promote the event, meet with the manager for a short planning session and create a hand painted canvas banner to be hung up in the restaurant’s lobby a month before the event.  On the evening of the fundraiser Flatbread donates $3.75 for each large flatbread and $1.75 for each small one sold from 5 until 9 pm. It’s easy money for organizations because of the popularity of Flatbread’s food and ambience, and offers everyone an enjoyable evening out.

Charmaine, Flatbread’s bar manager, offers creative recipes for new drinks in addition to popular organic beers and wines.  She makes fresh berry puree for the blueberry lemonade and raspberry margaritas; uses fresh-squeezed organic lemon juice and agave instead of buying bottled syrups/mixers or using white sugar; and muddles fresh jalapenos with limes for a drink called The Molten Margarita.  A list of Charmaine’s specialties is posted behind the bar on a chalkboard decorated by talented staff artists.  She has sourced a local distillery, Ryan and Wood of Gloucester, to supply Beauport Vodka. All draught beers are brewed in New England, and there is a new gluten-free drink on draught, Down East Hard Cider.

A fundraiser at the bar began under Charmaine’s auspices in October, 2011. The monies raised benefit an animal shelter chosen by customers, and each month a new shelter is featured. To date the effort has raised over $4,500 for everything from bats to cats, dogs and elephants. The current recipient is the Raptor Trust in New Jersey, a charity chosen by Eric, a steady customer. Charmaine raises from $400 to $800 per month and is proud to help 501-C3 organizations that help animals in need.  If you have a suggestion for October, November or December she would love to hear from you.

If you have any questions feel free to track down Joe on your next visit to Flatbread, he will happily answer them, or click here to visit Flatbread’s web site.

See you at Flatbread!!!

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