Our story
A family recipe from Lebanon, since 1940
Passed from grandfather to father to son. Since 2014 we have baked our bread in St. Louis.
Our family
Baked the same way since 1940
A family recipe from Lebanon, made the same way for three generations.
Our grandfather opened the family bakery in 1940, baking the pita we still make today. The recipe has passed from father to son for three generations, and the method has never changed.
In 2014 we brought that recipe to St. Louis, Missouri, and opened the bakery where every round we sell is baked. Today our fully automated line fills 4 bags every 6 seconds, each one made to the same family recipe.
From one oven to many shelves
The years that made us
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1940
The family bakery
Our grandfather founds the original Cham Bakery and bakes the recipe that every Cham pita still follows.
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Three generations
Grandfather to father to son
Handed down from our grandfather to his son and grandson. The recipe has never changed.
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2014
Made in St. Louis
We open our bakery in St. Louis, Missouri, and build it into a fully automated line that fills 4 bags every 6 seconds. Every Cham loaf is made here, in the Midwest.
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2023
The Golden Ticket
We take our bread to Walmart's Open Call and come home with a Golden Ticket.
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2024
KeHE Trendfinder
At KeHE's open call, Cham is chosen as a 2024 KeHE Trendfinder.
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2025
UNFI, Midwest and East Coast
Our pita launches with UNFI across the Midwest and East Coast.
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2026
A new home at Chippewa and Kingshighway
In February 2026 we moved into our new 25,000 square foot bakery at Chippewa and Kingshighway, built to GFSI and SQF standards. We built its state-of-the-art lab and dedicated mixing and proofing rooms in coordination with Kerry.
That work grew into a partnership with Kerry. Our oven runs hotter than any other test oven Kerry works with in the United States, and our facility is one of its three official test kitchens in the country, where Kerry runs its early-stage flatbread preservative trials on our line.
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Fall 2026
Our bakery platform goes live
Designed and built in house, our bakery platform runs our entire operation. Every batch is recorded from the flour to the freezer, every step on the floor is logged on an employee tablet, and every case leaves with its own lot and freshness code.
- Scan any case to see the day it was baked and frozen.
- Orders and freezer inventory move over EDI with UNFI and Americold.
- Every lot is tracked at every UNFI distribution center.
- Our marketing sends shoppers straight to the shelf.
Every new store now opens with a 90-day launch campaign that brings shoppers in and keeps them coming back. See how it works.
The oven
Baked in a brick oven at 1100°F.
The family recipe from Lebanon, since 1940, baked in an oven hot enough to puff each round in seconds.
Our bread is baked at 1100°F in a traditional Lebanese brick oven, built from bricks imported from Lebanon. A round of dough spends six seconds inside. The heat turns the water in it to steam so fast that the round puffs up like a pillow, and when it cools, it leaves the pocket you open and fill.
- Oven temperature
- 1100°F
- 4 bags off the line every
- 6 seconds
- The family recipe since
- 1940
The video
Roll it, stuff it, dip it
Three ways to eat our pita.
