1924	IN THE BEGINNING WAS THE PASTRY...
	...lovingly baked by Joseph Hass, Sr. in a coal-fired brick oven at Seventh and Hickory Streets in south St. Louis. After serving his apprenticeship in Vienna, Joseph brings his trade, his passion for fine pastry and his family to the land of opportunity. It was satisfying, to bake all night long so Hass customers would have fresh stollens, strudels and breads first thing in the morning
1951	THEN CAME JOSEPH, JR...
	...who at the age of 25, takes his place as head of the family business. Television is in its infancy, the suburbs are booming, and Joseph Jr. could see change coming. By the 60's, Hass has grown from its retail beginnings to a wholesale bakery providing quality products to fine stores, institutions and to that newest retail innovation--the supermarkets!
1970's	THE EVOLUTION TO VENDING...
	...pastry is baked one at a time, why not wrapped that way, too? And thus Hass enters the vending industry, offering fine retail-style pastry to consumers on the job, at the game, on the go.
1981	NOW THE THIRD GENERATION...
	...Robert Gregory and Joseph Gary - both graduates of the American Institute of Baking - join the family business in which making fine pastries is a life's calling.
1990's	PASTRY IS STILL THE THING...
	...so to satisfy health-conscious lifestyles, Hass developes a line of Fat Free and Low Fat Pastries that are both delicious and eye-appealing (and very well received). Under the watchful eye of Joseph Jr., the company continues to bake traditional fine pastries while creating new bakery products for today's tastes and appetities.