Since 1940 · Proudly made in the Midwest

From Our Oven, To Your Family.

Pocket pita and za'atar bread from a recipe our family has baked for 86 years. Every round spends six seconds in a 1100°F oven, and comes out with a pocket.

Our production line: a ball of dough rolls out of the divider onto the belt, is pressed flat between two rollers, rises under a warm canopy, goes through a brick oven at 1100°F for about six seconds and comes out puffed into a pocket, then cools, is stacked and packed into a red Cham bag. A finished bag comes off the line every six seconds.

One bread, every meal

Dip It. Roll It. Stuff It.

Soft enough to roll without cracking, with a pocket that opens for whatever you put in it.

A stack of pocket pita, toasted in spots by the oven, beside a filled pita and avocado

1100°F for about 6 seconds

About the bread

Baked in brick at 1100°F.

A family recipe from Lebanon, since 1940, baked the way the family always has: simple dough, a very hot oven, and nothing to hide.

  1. The recipe

    The recipe our grandfather baked in 1940, passed down through three generations, from grandfather to father to son. A short list of ingredients, led by unbleached flour, water, sugar, salt and yeast.

  2. The oven

    A traditional oven at 1100°F. Six seconds of that heat turns the water in the dough to steam, and the round puffs into a pocket with toasted spots on top.

  3. The bakery

    Our St. Louis bakery is fully automated, so 1 bag comes off the line every 6 seconds, and every loaf is made the same way. Kosher and Halal.

Since 1940

86 years, three generations, one recipe

From grandfather to father to son, and since 2014 from our bakery in St. Louis, proudly made in the Midwest, to stores across the country.

Find us at

In grocery stores, on campus, and through the distributors who bring us to your shelf.