Hye Quality Bakery has Always Been Committed to Preserving
History by Baking Old World Flavor in Our Cracker Bread
Hye Quality Armenian Parag-Hatz (thin bread) is the authentic Armenian Cracker Bread baked in Fresno, California. Cracker Bread is an Armenian tradition that dates back to biblical times and Hye Quality Bakery has become famous for preserving this tradition. Also referred to as Lahvash, Flat bread, Cracker Bread and Parag-Hatz (thin bread). Hye Quality Bakery has maintained its reputation for baking authentic Cracker Bread since 1957.
It was the large Armenian population in California’s San Joaquin Valley that drew the Ganimian family to Fresno. The Ganimian’s were told there was a very good business opportunity in Fresno, if they were able to bake authentic Armenian Cracker Bread, customers would be more than happy to purchase their product. Baking cracker bread at home was a time consuming and tedious task. For all practical purposes those days were over. Cracker Bread choices were limited, local Armenians were looking for bread reminiscent of the cracker bread enjoyed by their ancestors, a thin, lite, tender bread with satisfying flavor and a velvety texture when enjoyed softened*.
Yervant Ganimian took the challenge, remembering the cracker bread he enjoyed as a child in Armenia. He was determined to recreate that same bread. With his baking background he developed, tested and perfected his exclusive recipe for Armenian Cracker Bread. The bread is called Parag-Hatz the pure Armenian name for thin bread. Only the finest unbleached flours and natural ingredients are used to produce Hye Quality Cracker Breads. The dough is unaltered with dough conditioners, additives, gums or preservatives. All Hye Quality Cracker Breads are low in sodium and certified Kosher Dairy.
Today the heritage that surrounds the Hye Quality baking process lives on, with owners Sammy and Paula Ganimian along with their daughter, Joy Ganimian Aller. The bread is still shaped, not dye-cut and much of the baking process remains “hands-on” to maintain the level of quality the bakery’s reputation demands. We invite you to enjoy the tradition.
*To soften our cracker bread, pass a portion or round of cracker bread under a slow running faucet, completely wetting both sides, or sprinkle liberally by hand and allow water to drain off bread. Wrap the damp bread in a tea towel or paper towels and let sit ten to fifteen minutes to absorb the moisture. The result is a soft velvety texture perfect for spreads or folded sandwiches.