The History of Fazio Bakery and Specialty Foods is a History of Family and Quality
Vincenzo Dimare immigrated to the United States from Italy in 1902 with a vision to bring the best quality bread products to the land of unlimited opportunity. His concept was simple: use the finest ingredients combined with a serious work ethic.
Over a hundred years later, the principle still applies. As Vincenzo’s business prospered, growth was made possible by the addition of his son-in-law, Joe Fazio. At the passing of Vincenzo, “Joe Fazio Bakery” came into being in 1926 with Joe Fazio taking over. Continued growth was experienced by Joe Fazio Bakery with the same quality products, unqualified excellence in service and the same hard work. In 1961, the bakery was passed on to Joe’s son, Charlie Fazio, who still runs the bakery today on that concept. Fazio’s is now the largest independently owned bakery in the area.
In 1983, Charlie Fazio started Fazio’s Specialty Foods in addition to making bread. The specialty food business followed suit with hard work and great-tasting Italian products building on the foundation of family recipes sold to the general public and to a lot of the same customers selling Fazio Bread Products.
Today, Charlie’s three children — Chuck, Joe and Suzanne — along with fifth-generation grandchild, Charles Fazio III, plus cousins, Jim, Rick and Robert Mott, and Terry Serra, work with many dedicated employees to keep the original concept going. Great products, hard work and uncompromising service are still at the heart of one of St Louis’s finest traditions: Joe Fazio Bakery, Inc. and Fazio’s Specialty Products, Inc.
Call Fazio’s today and experience a lot of family tradition!
Saint Louis, MO 63110
Fax: (314) 645-2410
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1717 Sublette Ave, Saint Louis
Monday–Friday: 8 a.m.–4:30 p.m.
Saturday: 8 a.m.–1 p.m.