History
In January 1972, a young man named Abuid (Albert) Sam was ordained a Priest by the Episcopal Church in Rochester, New York. Father Sam was assigned to St. Patrick's Episcopal Church in Cheektowaga, New York. As you may imagine, being a Priest and raising a family can present many challenges. In order to shift focus, Father Sam turned to baking bread. Using a family recipe that was handed down from generation to generation, making it literally thousands of years old, Father Sam began baking in his kitchen. Father Sam began sharing his family's bread with his parishioners at Church dinners and around Holiday time. He also asked for, and received permission from the Diocesan Bishop to use the bread in Holy Communion. A Friend of Father Sam's pointed out the popularity of this product and convinced Father Sam to look into producing the bread in large volume for sale to the public. After an extensive search for equipment that could be used, the right combination of mixers, dough divider
Specialties
Pocket bread, wraps, tortillas, flat bread