California Lavash Adds Garlic Naan to Its Line
Wednesday, February 01, 2017, Jordan Okumura
Schools Serve up California-grown Food on “California Thursdays”
Thursday, June 09, 2016, Debra Eisenbarth
On Thursdays, over 1.7 million students in schools that participate in the California Thursdays program know they’ll be offered a lunch freshly prepared from California ingredients. California Thursdays is a celebration of local food, the people who produce and prepare it, and the significant connections that exist between children, food, and their environment.
How Upland’s schools are changing what students eat to improve education
Wednesday, June 10, 2015, Liset Marquez
“The connection between nutrition and educational attainment is undeniable,” said Superintendent Nancy Kelly. “We knew we needed to do more than encourage healthy eating; we needed to lead by example. We believe this will yield dividends well into the future, giving our students and their families the tools they need to live healthy, productive lives."
California Lavash: ancient, exotic, versatile
Sunday, February 01, 2015, Janos Gereben
"Standing amid attractively packaged flatbreads in the California Lavash booth during the Winter Fancy Food Show recently in San Francisco, [Lilea] Eshoo spoke about the company established by her parents, Christian Assyrians who grew up in Iran and immigrated to San Francisco at the eve of the Iranian Revolution."
Friday, May 30, 2014,
"Healthier Kids Fare exhibitor California Lavash shared creative ideas for using its vegan flatbreads, such as lasagna layers, quiche “crusts” and decorative flowers. When her family started the company 20 years ago, few operators knew what lavash was, says Lilea Eshoo. Now, they’re looking for new applications, she says."
Cabot Wins Big at ACS and California Lavash New Item
Wednesday, August 21, 2013, By Sarah Hoxie,Deli Market TV
"California Lavash has recently received the “Non-GMO Project Verified” for its retail line of all natural verified vegan flatbreads. The company believes that the consumer has a right to know what is in the foods they purchase. In addition, California Lavash is launching its new Naan flatbread in Traditional and Whole Grain flavors as a response to the increasing demand for specialty bread items."
Narsai David Food News: California Lavash Breads
Tuesday, July 09, 2013, By Narsai David,San Francisco KCBS
“The new flatbreads from California Lavash are really impressive. Artisan flatbreads they’re called, and what’s really neat is that they are now available in lots of grocery stores all over the area.”
Ethnic Breads Are Everywhere
Monday, June 24, 2013, By Dina Cheney,Specialty Food Magazine
“Flatbread has captured the popular imagination. The thin Middle Eastern flatbread lavash has been around for decades and, in recent years, as Indian cuisine has taken off, the flatbreads roti and naan have followed suit, and are now available in shelf-stable form at grocery stores...California Lavash makes four different types of flatbreads (lavash, naan, noor and sangak)...According to trendwatcher Baum and Whiteman’s October 2012 report, “2013 Food Trend Predictions Begin Trickling In,” even quick-service restaurants will be adding ethnic influences and exploring bread options beyond the bun.”
IDDBA 2013: WFM Leads the Way for ‘Natural’
Wednesday, March 06, 2013, By Jenna Telesca,Supermarket News
“The company California Lavash, which offers different kinds of ethnic flatbreads, said its move to source non-GMO ingredients as well as unbleached flour did cost more, but was well worth it. ... The bar is being set high for sourcing and ingredient information. Retailers and suppliers who aren’t already on board will soon have to be in order to compete.”
Narsai David Food Reviews: New Food Products
Monday, January 28, 2013, By Narsai David,San Francisco KCBS
“Another product that I was really intrigued with is called California Lavash. It’s a company in Gilroy that’s producing lavash, the flatbread from the Middle East, and they’ve got it in several thicknesses... it comes in a really neat rectangle so you can cut it into squares and toast it, you can spread things on it and toast it or bake it into pizza; fascinating stuff!”
Foodies flock to San Francisco for 2013 Fancy Food Show at Moscone Center
Wednesday, January 23, 2013, By Susan Tripp Pollard,San Jose Mercury News
"Austin Kuhn of San Jose prepares a parfait wrap at the California Lavash booth held at the 2013 Fancy Food Show held at Moscone Center in San Francisco, Calif. on Sunday, Jan. 20, 2013. Greek yogurt with honey is spread on a lavash sheet, followed by an assortment of berries, banana pieces and granola and then rolled up tight and sliced into bite size pieces."
New food stand features wraps during lunch
Wednesday, October 31, 2012, By Trisha Jani,Harker Aquila
"This past week, the Upper School Food Service Department added a California Lavash food station that will feature a new product, wraps, a few times a week...they chose to do business with this local family run business because their products “[are] low in sodium, cholesterol free, [contain] no trans fats or sugar, and are 100% natural.”
California Lavash: Behind the Grains
Wednesday, October 24, 2012, Deli Market TV
"The company has been making all-natural flatbreads for twenty years. California Lavash was initially only in foodservice, offering an array of sizes and specializing in custom sizes. Three years ago the company launched a retail line of authentic, all-natural flatbreads."
Spread the Bread
Monday, July 18, 2011, By Blair Tellers,Gilroy Dispatch
"If you purchase a bag of California Lavash from the local Safeway and later find yourself marveling at the flatbread's fluffy composition, simplistic goodness and straight-from-the-oven freshness, it may not come as a surprise: This standup addition to the Garlic Capital's roster of made in Gilroy" novelties was baked less than a few miles away… With a "waste not" mentality, California Lavash is also something of a model company. Rather than throw away excess product, the business donates bread to faith-based and community organizations, with the remainder picked up by area farmers who use it for livestock feed.”
Innovations That Impress
Sunday, August 01, 2010, By Bridget Goldschmidt,Progressive Grocer
"Soft, fresh and smooth... California Lavash Noor, Sangak and Sangak Whole Grain — offers an authentic, right-out-of-the-oven taste. Featuring quality ingredients, the flatbreads are ideal for a number of sandwich and meal applications, among them rolling, wrapping, layering or baking."
Picky Eater: The best flatbreads at the supermarket
Wednesday, February 24, 2010, By Jolene Thym ,San Jose Mercury News
“So I assembled a selection of some top flatbreads found in Bay Area stores and tasted them side-by-side. California Lavash: The artisan of the group, this Gilroy-based company makes flatbreads just thick enough to hold a thin layer of pizza fixings, and others thin enough to keep the meal light. Its lineup includes whole wheat, plain, spinach, and even pizza-flavored bread. I like that these breads, no matter the thickness, are moist and tender, but not flabby. They have substance and a fresh wheat flavor.” ****