Newsletter #2 

First of all, I would like to take this opportunity to thank all off you who responded so positively to my first letter. Your enthusiasm for our product and sincere recommendations for present and future products are very much appreciated. Many of you asked for nutritional information on our packages. At the moment, a new standardized format for this information is being formulated for all food businesses. As soon as this is done we intend to share the nutritional details with you. In the meantime, you are more than welcome to call us with any specific questions you may have. What I can tell you is that our natural flatbreads contain less than half the amount of yeast that standard breads do. This makes them particularly popular with those people on low yeast diets.

Our flatbreads are baked in a unique custom-made oven, which was designed to bake our products by sealing the exterior part of the flatbread as fast as possible for a "quick-bake effect". This keeps the nutrients and the whole grain "alive". This is an old fashioned baking method that was used in ancient times to produce high quality and healthy flatbreads.

At the moment, I am in the process of developing a tasty and healthy new product. It should be ready and in some of our stores by this fall. More information on this product will be shared in my next letter.

In ending, I would like to share a simple and quick recipe for a tasty treat that my wife and I enjoy every morning: Toast two Breakfast Muesli pitas until they are crispy. (Actually, any of our pitas will serve the purpose). Cut them in half length-wise. Spread a little cream cheese, fresh avocado and a couple slices of old white cheddar cheese on your pitas. Add a little salt, pepper and a very small amount of red wine vinegar. Now bite into this tasty breakfast snack.

Once again, thank you for your loyalty to and appreciation for our products.

Sincerely,
Alon