The Skallys have developed specialized machinery that brings the old way of making bread into the new millennium, and with pita bread, the old way is the right way. Skally's proofer allows their bread to rise for a full 45 minutes, and this is designed into the production line. This helps to maximize the efficiency of the line while keeping to the traditional standard of proofing.  The pita bread is formed from balls of dough, not cut "cookie-cutter" style from a sheet. This way of forming pita adds strength to the edges of the loaves. This might not mean much to you unless you've tried overstuffing a pita with your favorite ingredients. If you have, then you can understand why Old World's way is the best way. Old World's bagels are made with the same standards in mind. Only the best ingredients go into Old World bagels: real blueberries, real raisins, real onions,  as well as good quality flour. No skimping and no inexpensive ingredients. And again, the Old World system of proofing and baking is not "what is fastest"; instead it is "what is best." Bagels spend about 24 hours in the retarder, and as with a fine wine, age is the key. Skally's Old World Bakery insists on quality and follows through the traditional way by having hands-on control over their products, and that tradition continues into the new millennium.