“Anthropologists discovered that the first bakers put dough in clay pots to bake in a fire-pit. The bakers used a hook-shaped tool to pull the clay pots out of the Fire. So in 1992, we thought naming our bakery "Firehook" would be just right to guide our mission of baking authentic breads!”

The first loaves came out of the Firehook oven in December 1992. Mediterranean is not the flavor of the month for Firehook: their baking grew from their family’s Eastern Mediterranean heritage. They longed for a neighborhood bakery, like the village bakers in their hometown. Crackers were part of their taste memory, so they developed their own—crunchy, well-seasoned, unevenly beautiful—and sold them alongside their breads and pastries. Whole and healthy ingredients made for savory, addictive crackers.