Morning journal and courier. [volume] (New Haven [Conn.]) 1848-1894, 1888-08-29
AmODEL BAKERY.

George Root & Son Enlarge their Bak-
cry TO Dou BILE its Former Size-SpIen-
didIy Equipped-A Glance at the
Firms New Building.
George Root & Sons famous New Haven
bakery has been doubled in size by the cree
ton of new and large brick building in the
rear of the firms store, No. $50 Grand ave-
nue., and connected with it. The new build
ing ia Al by 81 feet and has three floors, in
Guiding the large and commodious basement.
No better building for bakery purposes or
furnished with better facilities can be found.
Every where it is light, airy, clean, tidy and
we'll ventilated. On the basement floor is
the bread baking department, the cake bak-
ing being chiefly done in the original bak-
cry, and the building is provided with
powerful gas engine, an elevator of improved
pattern, worked by hand or by the engine
with connecting apparatus, rendering the
hstchway doors self closing and opening and
excluding all danger, while in the basement,
where all the bread baking is done, are two
new patent ovens, the best that the skill of
man has ever devised, in each of which
from 400 to 500 loaves can be baked at once.
The ovens are free from cinders, ashes, dust
and gas, the heat, coming from below, and
the temperature is regulated to the desired
figure by means of the infalhble heat indi-
Gator, while the necessary steam moisture is
furnished exactly as needed by apparatus for
the purpose, and the whole baking is clearly
visible by means of artificial light ready at
any time for the purpose. More complete
and satisfactory ovens it would be difficult to
conceive of and there are only 40 of these ovens
in the United States. Root & Son have the
only two in the New England States, and the
rest are in New York and vicinity. The
dough-mixing machine, great invention, Ia
operated in the basement. Its mighty and
powerful hanges and arms mix half ton of
dough so thoroughly and nicely to make
perfect work and work of the cleanest kind;
the machine does its task in about 20 minutes
time. The bread when baked is sent to
upper floors in boxes. The intense heat re-
quired in bread baking does not affect the
bakers as it is inside the brick work and pass
es off by the chimneys, the bake room being
thus cool and comfortable. Upstairs the gas
engine gets to work at a moments notice
whenever wanted and on the the third floor
is stored an immense number of barrels of
-four. The doughnut and cruller depart
ment is also on this Aoor. All the surface
water from the building is conducted away
from the basement and the premises
are kept as neat as wax work.
The cake baking department in the Grand
street front is perfect in all its details and
equipment. The whole bakery is model,
rejecting much credit upon the firm, whose
long experience, square dealing and prosper
ity have made their bakery SO popular. The
new building was built by @. d. Kinney and
the carpenter work by David FL. Clark. Mr..
George Root, the senior proprietor, has been
in the bakery business in New Haven for
half century, and at rs is as active and en-
ergetic as most young men. The firms bak
cry is model one in all respects and all
wanting to see frst-class bakery should
visit it The firm extends an invitation to the
public to view the premises for the next few
days after 10 O'Clock in the morning.