17 Years Behind the Line: Why We Finally Bottled the Olive Oil That Built Glory Bound
After 17 years using the same cold pressed olive oil in our gyro kitchens, Glory Bound is bottling it. Here's... Read more
Behind the Brand
From a Three-Hour Lunch in Greece to Three Restaurants in the South: The Glory Bound Story
How a three-hour lunch on a Greek island became Glory Bound Gyro Co. — 68,000 gyros in year one, America's... Read more