The fourth-generation, family bakery slow roasts turkeys for the crowds who bring them by on Thanksgiving morning.
Three generations of Cacias, Sam, Joe, and Joe Sr. Cascia, in their bakery where they cook turkeys in their brick oven on Thanksgiving, Friday, November 3, 2023.Come Thanksgiving morning, Sam and Joe Cacia, third and second-generation owners of Cacia’s Bakery in South Philadelphia, will be right where they always are on Thanksgiving: hunched over the sweltering maw of their massive brick oven, cooking 90 — yes, 90 — turkeys.
Every year, the line stretches down the sidewalk, as the news crews film. Some in the neighborhood haul their holiday birds to the bakery in wheelbarrows and wagons. Others drive from South Jersey and the suburbs with thawing turkeys. All come seeking a spot in Cacia’s cavernous old-world oven, which is bigger than most South Philly backyards, and where, for $30, the Cacias slowly roast the turkeys to juicy perfection.
“He charged them maybe a buck,” said Joe Cacia, of his father. “There was no advertising, it spread word of mouth.“It got so big, the whole family would be here cooking the turkeys,” said Joe Cacia “I’m like the doctor,” said Sam Cacia, of maneuvering the turkeys. “And the other guys are like my nurses.”
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