Sam's Bakery

I have never seen it George Hatt-Yammon and her husband Sam have been serving customers for close to 50 years. Nothing has really changed at Sam's Bakery. The same address, the same oven, the same customers, even the same handed down spinach pie recipe. The only difference? The price of the bakery's most basic staple, wheat. They come to take their bread to eat. We hate to raise the prices for them. Because this is bread, this is. . . we survive. If you don't have anything else, you have a little bread and something you survive on the bread. And this small bakery survives on profits while Sam bags their signature spinach pies. Gabe Martens is still trying to figure out how much money they can make on each pie. We raised at a dime three months ago and we just raised at another dime a bag about a week ago. Sam's Bakery buys this 50 pound bag of wheat for $30. That's more than three times what they paid for last year that translates to no profit on this pita. You make it more profit on the pies we sell and it takes less dough. So that makes it even out the sides. But if we have to sell bread, are you not? I mean you can make a. . . we have to close the door for that kind of stuff. Closing the doors would devastate Gabe. He's been working for this family run business since he was just 14 years old. It's not important to ask bread. That's what you say. We work hard to put bread and butter on the table. You don't need the butter. Bread is good enough. And with wheat prices at an all time high, bakery owners and customers may literally have to work harder to put food on the table. Leslie Aranci and NBC 10 News Fall River.