"Flatbreads, Stealth Pizzas & Great Soup Just Go"
Small Shed Flatbreads Exceptional flatbread pizzas with surprising toppings, including walnut olive pesto and sugar pumpkin.
What makes an authentically Western pizza? Ged Robertson, owner of Small Shed Flatbreads in Mill Valley, California, is looking for the answer. "We're not trying to do the classic Italian pizza," says the former corporate headhunter, who traded in his downtown office for the rigors of the oven. Instead Robertson turns out thin, crispy pies using fresh organic ingredients from nearby farms (my cell phone directory is now full of farmers’ numbers) Look for toppings like Delicata squash in the fall, or wild mushrooms, nettles and goat cheese in early spring.
Small Shed Flatbreads in Mill Valley sponsored the best culinary consciousness raising event I've attended this year. It was food as politics: the politics of high-quality natural food as a catalyst to heal the Earth, foster community and change the world one bite at a time.
Link to article
Small Shed Flatbreads is the ideal place to drop in after fulfilling your physical and spiritual needs hiking on nearby Mount Tamalpais. In addition to using only organic vegetables and grains, Small Shed devotes a place on the menu to produce from Star Route Farms, cheeses like Humboldt Fog from Cypress Hill, and meats from Prather Ranch. The pizza-like flat breads are the stars here, made with great care in a spacious wood-burning oven. They vary in complexity from the austere Virgi’s with local fresh mozzarella, Asiago, and Parmesan cheeses and herbs, to the complex Mad River (named for a Vermont waterway) with house-made maple-fennel sausage, oven-dried tomatoes, caramelized onions, crimini mushrooms, cheeses, and herbs. Daily specials, salads, and soups are also offered. Desserts include a seasonal fruit crisp with vanilla bean gelato. The well chosen, reasonably priced wine list is a perfect match for the food.
Ged Robertson, owner of Small Shed Flatbreads in Mill Valley, represented Marin County organic food restaurateurs at the recent Terra Madre Conference n Torino, Italy. The Conference was convened to foster discussion and introduce innovative concepts in the field of food, gastronomy, globalization and economics…
Download article
As a Slow Food Chef, Ged Robertson uses only local, mostly organic ingredients. Crowd favorites include the MT. Tamal-Pie, a delicious fresh salad atop a warm flatbread.
"Go to Mill Valley ASAP, and visit Small Shed Flatbreads" - Tom Luther
"An obsession with impeccable ingredients...a stellar triumvirate of Queso De Valdeon blue cheese, tomato, and prosciutto sends the mouth into a reverie" - Scott Hocker
"I love it when people reinvent the wheel and Small Shed Flatbreads is reinventing pizza. Emphasizing organic ingredients in everything from the custom milled flour for the wood-fired crusts, to the toppings and handmade Italian style desserts...we realized as we happily polished off every dish, that we'd enjoyed a beautifully cooked, simple yet balanced meal that we could not possibly have produced at home." - Leslie Harlib
“Think outside the crust because you have never tasted pizza like this before…garnished with toppings far more imaginative that your local pizzeria”. …
”I need to tell you that there are few things on earth as wonderful as the menu item called Shhh!” – Liz Wickham
"A great place for lunch or dinner. Delicious Flatbreads, especially the specials with seasonal produce. Carefully selected wine list boasts both California and European wines. Casual Space strikes a nice balance between sleek and hip and warm and inviting. A concept that couldn't be a better fit for the area's family minded, organic-conscience, environmentally correct population". -Tanya Henry
Link to article
"One of the best new restaurants is Small Shed Flatbreads.Deeply flavorful pizza-like flatbreads made with organic ingredients."
