The Bakehouse Market
Father Sam's Bakery
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 dividers and ovens was found and brought to Western New York.
With the help of family and close friends, Father Sam’s Bakery began baking bread for sale in July of 1977. Tops Markets, a popular retail grocery in Western New York was the first retailer to sign on to carry Father Sam’s Products.
As demand for the bread grew, so did the bakery. What started in a converted garage, soon moved to the world famous Wurlitzer Jukebox Building in North Tonawanda, New York. After many years, and continued growth in North Tonawanda, Father Sam’s built their own building in Buffalo, New York.
In 1996, Father Sam’s opened the state of the art baking facility used today. With this expansion, Father Sam’s also added a complete line of Flat Bread often called Tortillas or Wraps. This category is the fastest growing category in the industry.
Although Father Sam is still involved in the bakery that bears his name, the day-to-day operations are handled by two of Father Sam’s sons, several grandchildren and many trusted employees. After over 35 years Father Sam’s Bakery is still a family owned and operated business.
Although officially retired, Father Sam continues his ministry through supply work for many churches in the area and continued involvement with the large amount of people he has ministered over the years.
Father Sam’s products are now available throughout the United States in both the retail and foodservice industry. As Father Sam’s Continues to grow it’s product line, and market share, we look forward to continue to produce high quality and healthy products, while providing a positive contribution to our own Western New York Community.
Please visit the Father Sam's Bakery website for more about the company as well as wholesale information and recipe ideas. www.fathersams.com.
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 dividers and ovens was found and brought to Western New York.
With the help of family and close friends, Father Sam’s Bakery began baking bread for sale in July of 1977. Tops Markets, a popular retail grocery in Western New York was the first retailer to sign on to carry Father Sam’s Products.
As demand for the bread grew, so did the bakery. What started in a converted garage, soon moved to the world famous Wurlitzer Jukebox Building in North Tonawanda, New York. After many years, and continued growth in North Tonawanda, Father Sam’s built their own building in Buffalo, New York.
In 1996, Father Sam’s opened the state of the art baking facility used today. With this expansion, Father Sam’s also added a complete line of Flat Bread often called Tortillas or Wraps. This category is the fastest growing category in the industry.
Although Father Sam is still involved in the bakery that bears his name, the day-to-day operations are handled by two of Father Sam’s sons, several grandchildren and many trusted employees. After over 35 years Father Sam’s Bakery is still a family owned and operated business.
Although officially retired, Father Sam continues his ministry through supply work for many churches in the area and continued involvement with the large amount of people he has ministered over the years.
Father Sam’s products are now available throughout the United States in both the retail and foodservice industry. As Father Sam’s Continues to grow it’s product line, and market share, we look forward to continue to produce high quality and healthy products, while providing a positive contribution to our own Western New York Community.
Please visit the Father Sam's Bakery website for more about the company as well as wholesale information and recipe ideas. www.fathersams.com.
