For 70 years, Cacia’s Bakery in South Philadelphia has held a tradition of roasting turkeys for customers who bring them by on Thanksgiving, writes Mike Newall for The Philadelphia Inquirer.

Each year, a long line of customers wait outside the bakery. Some customers bring their turkeys in wheelbarrows and wagons, while others drive from the suburbs and South Jersey.

For $30, co-owners Sam and Joe Cacia slow roast their turkeys in their massive brick oven.

Last year, the Cacias cooked a record 145 turkeys.

Customers have long been satisfied by the deed.

“Every year, the turkey comes out delicious! Whatever they do, it comes out right,” said John Iannarone, a nearby customer who has been bringing his turkey to Cacia’s for more than 30 years. 

The tradition started with the original owner, Sam Cacia Sr., who bought the corner bakery in 1953.

He’d cook a handful of Thanksgiving turkeys for neighbors without oven space.

“He charged them maybe a buck. There was no advertising, it spread word of mouth,” said Joe Cacia, of his father.

Soon, the tradition became so big that the entire family would help cook the turkeys.

Four generations later, and Cacia’s has continued being a Thanksgiving complement for hundreds of customers each year. 

Read more about Cacia’s Bakery and its Thanksgiving favors at The Philadelphia Inquirer.

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