Slices will be available at the Best Foods of South Philly event
By Lindsey Nolen
Credited as baking the best tomato pie in South Philly, Sam Cacia, third generation owner of Cacia’s Bakery, 1526 W. Ritner St., says the best part of his job is hearing “when people make a fuss over how good his family’s stuff is.” Leading his customers to cause this “fuss,” he says people keep coming back to the bakery because of its dedication to excellence and consistent quality.
Cacia says what makes his tomato pie the best around is its gravy is made from scratch everyday. Additionally, he only uses the freshest ingredients, despite the sometimes higher costs.
“I use expensive ingredients when other people are more concerned about the bottom line and not about the taste,” Cacia said.
Dating back to when his grandparents, Sam and Jean Cacia, opened the shop on April 9, 1953, Cacia’s has also distinguished itself through its exclusive use of a brick oven. Today, Cacia’s remains one of the few bakeries remaining that uses an authentic brick oven, possibly helping lead to its stand-out reputation.
“Our oven was built in 1944, and is different from electric ovens because it bakes at a hot consistent temperature and cooks more evenly and crispy,” he said.
