Our History

Old World Bakery was founded in 1977 when the Skally family made the decision to bring pita bread to Cincinnati. The Original bakery was only 17 feet wide (1), and bakery workers often stood elbow-to-elbow, but it was enough to get the job done.          

The bagel line was added four years later as the bakery expanded in 1981 (2), and the third phase of construction in 1995 brought the square footage to 75,000 square feet (3). Though the production capability of Old World Bakery has increased greatly since 1977, this is a family bakery that was grounded in quality, value, and efficiency, and that tradition continues today.

When the Skallys moved from New York to Cincinnati in 1961, one of the first things they realized was that pita bread was not available in their new home town. The void was felt by the whole family, for this was a family that loved pita bread. Thus began the ritual of traveling back to their old neighborhood to visit family and to bring back carloads of pita bread.

It was not long before Ephraim & Odette Skally decided to fill Cincinnati's need for good, traditionally-baked pita bread. The whole family got behind the effort. In 1977, property was purchased in North College Hill and Skally's Old World Bakery was born.

The original bakery was 1,275 square feet (1) and only 17 feet wide, and when under full production, not a square foot went unused. Workers stood elbow to elbow amid stacks of pita bread and skid loads of flour that reached to the ceiling. Though the small space seemed like a hindrance, it taught the Skally family to be incredibly efficient, and this has been a major factor in their success.

In 1981, the first phase of construction began. The new bakery was actually built right around the old one (2) as production continued. The bagel line was added, and soon the new bakery was running under full production, putting out both pita bread and bagels.

In 1995, the third phase of construction was complete. The new building (3) brought the total to 75,000 square feet. Though the production capability of Old World Bakery has increased greatly since 1977, this is a family bakery that was grounded in quality, value, and efficiency, and that tradition continues today.