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 Vincenzio’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, the unqualified excellence of service and the same hard work. In 1961, the bakery was passed on to Joe’s son Charlie Fazio who still runs the bakery 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 using many foundations 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 5th generation grandchild, Charles Fazio III, and cousins Jim and Rick 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’ finest traditions: Joe Fazio Bakery, Inc. and Fazio’s Specialty Products, Inc.

Call Fazio’s today and experience a lot of family tradition!