1930s
Once upon a time, our grandfather, Hassan, opened a storefront bakery on Atlantic Avenue, Brooklyn. He would call it Damascus Bakery, in homage to his home country, Syria, where he first learned traditional Middle Eastern baking recipes.
At this time Brooklyn was a borough of many proud immigrants building neighborhoods. It was also the time of the Great Depression and Prohibition. Hassan would work night and day to bake his warm and delicious old world pitas, lavash and flatbreads for his new-found Brooklyn neighbors, and would very quickly become the "King of the Avenue" who always found the time to break bread with all.
Good times, bad times, Hassan was living the American Dream: He got married, started a family of four children- including Leila, our mother- and would even buy a little "castle" just a few blocks from the bakery.
1940s
Leila would grow up loving the time she would spend with her father, whether at the bakery where she would routinely serve customers, at home, on the boardwalk at Coney Island, or, even at Ebbets Field, where they would root for their Brooklyn Dodgers- ALL Dodgers- and especially for the history those Dodgers would make in the 40’s.
1960s
Our father, Anthony (Tony) Mafoud, and our uncle, Henry Halaby, introduced our Pitas, Lavash and other traditional baked goods made with Old-Fashioned Excellence to the other boroughs of New York, as well as to other cities in America.
1970s
1980s
1990s
Leila left us too soon, too young.
Third generation bakers, Edward and David Mafoud, began the Innovative Baking of traditional flatbreads, such as Lavash and Pita, into Artisan Wraps, Roll-Ups and Panini breads. Our products now sell in all fifty states, and even other countries.
2000s
2010s
The 3rd generation, is the generation that statistically is the "doom" for any storied family business, right? Don't write us off just yet! We're all about the family business: "Baking a Difference" is still the mission; "Innovative Baking, Old Fashioned Excellence," forever the secret recipe.
But Heaven forgive us, the time had come for us to create a name of our own, and what better way to do that than to tattoo an award-winning brand name - and child - onto the market: BROOKLYN BRED SINCE 1930. Homage to our heritage, and to our "hood."
And why not? Brooklyn is one of the hottest names for newborns these days, and we - Damascus Bakeries were born in Brooklyn in 1930, and have been BRED there happily ever after.
First to market under our new Brooklyn Bred® name was our award-winning Pizza Crusts. After all, who knows pizza like a Brooklynite? As any real Brooklynite would tell you, the success to every great pizza starts - and finishes - with the crust. Just one bite into these crisp and fermented Brooklyn Bred® Pizza Crusts, you’ll get a real taste of who we really are. Next to market, our equally edgy, and outspoken Bistro Buns, Bistro Sticks and other Bistro Breads that will speak out to all, no doubt with a Brooklyn Accent!
2020s
TODAY, WE ARE VERY PROUD TO SAY THAT DAMASCUS BAKERIES IS BAKING A DIFFERENCE IN MANY LIVES!
As for the 4th generation (or G4 as they call themselves), it seems that they have some ideas of their own - a family trait perhaps. We’re betting that they will continue this hearth-warming and ‘against-the-odds’ success story that started almost a century ago. After all, it’s in their DNA, as it will be for G5, G6, and many more. There are no limits to our future - and fate - as a bakery, so long as we understand who WE are, and, who YOU are.