Discover Our Fazio’s History

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. We consistently grew 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.

Fazio’s is now the largest independently owned bakery in the St. Louis, MO, area.

Original Ovens — Louis, MO — Fazio's Bakery

The original ovens from the first bakery started by Vincenzo DiMare circa 1902.

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 many of the same customers selling Fazio Bread Products.

Today, Charlie’s three children — Chuck, Joe, and Suzanne — and fifth-generation grandchildren, Charles Fazio III and Jessica Fazio, 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 St Louis’s finest traditions: Joe Fazio Bakery, Inc. and Fazio’s Specialty Products, Inc.