Legend has it that in 1913, Thelma Eubanks, a New York socialite invented the "Flatbread", a unique crisp bread made from the finest, all natural ingredients. She couldn't bring herself to serve caviar on those little white bread triangles. Once the raves started coming in, Thelma experimented: melted brie on Flatbread, lox and cream cheese on Flatbread, cashew butter and preserves on Flatbread. Then she invented Flatbread with added toppings. First, sesame. Then garlic, onion, poppy and finally every topping at once. The rest is gustatory history. All Natural New York Flatbreads are made from the finest, all natural ingredients, using only the best quality seasonings and toppings. New York Flatbreads are made with a unique extrusion process that produces a thin, crispy, flavorful crisp bread which retains the full flavor of all the ingredients. New York Flatbreads do not get soggy or moist when topped with spreads or dips. New York Flatbreads are available in low fat, fat free, and mini varieties.