Morning journal and courier. [volume] (New Haven [Conn.]) 1848-1894, 1893-01-02
A NEW HAVEN INSTITUTION.
A Glance Over One OF the Most Cels
DRAFTED and Largest Bakeries In Con

A Glance Over One OF the Most Cele-
brated and Largest Bakeries In Con-
necticut.
Familiar to all as household word is
the famous bakery of s S. Thompson-a
model bakery in every particulars model
of systematic industry and in the perfec-
ton in purity and quality of materials en-
ployed. For sixty years bakery has been
conducted on York street where Mr..
Thompson's mammoth bakery Is to-day,
and for twenty-three years Mr.. Thompson
has been proprietor of the business. The
original bakery building fronts on York
street and Is occupied by Mr.. Thompson's day
hands and for the Office and counting room.
Back of 1t ia handsome mammoth four
story brick building, erected by Mr..
Thompson to meet the demands of his
ever-enlsrging business, and here the night
hands are employed. 1t Is equipped in an
unrivalled manner for the business. The
massive Orders and beams tell of the i'm
mense strength of the structure. Here
5000 barrels of -four, or about 1000, 900
pounds, can be stored at one time with
perfect safety aud without enoroaching at
all upon the ample quarters devoted to the
various processes connected with the turn
ing out of the immense supplies of bread,
produced daily, to say nothing of the
tempting cake, crullers, doughnuts, etc,
produced in the other building. Unques
tionably this is the largest bread and cake
bakery in Connecticut, and its production
is in quality also justly famous. "Thomp-
sons bread" Ia recognized as unsEcelled
by the best connoisseurs.
His bread is smooth eating and its name
is instantly passport to the tables of the
most refined and the most fastIdious pa
irons. Ali meet upon the level In appre-
ciating good, wholesome bread free from
oornmeal or other authorizations and from
all impurities-andt these requirements are
fully met at Thompson's bakery. Our
daintiest ladies and strictest sanitarisns
would be delighted and find naught but
high praise for the extreme care exercised
by Mr.. Thompson in making and keeping
his bakery a sanitary place, free from i'm
purities as May morning with the dew
on the blades of grass. All the inside
walls of the bakery departments are of Eng
lish white glazed brick, which are con-
stantly kept as white as the ladies keep
their choice tea sets for the wedding
guests. These walls are constant warn
ing to dust and a menace to all Impurities
The same rigid attention to purity and alb
solute cleanliness Is everywhere apparent
The vast bread ovens are the finest in the
world and their mouths open into the
bakery, while they are fred from an out
side room. Thus all dust Is excluded
from the bread department. ALL the rooms
are amply fed with fresh air and sunlight,
the ventilation is on the best and most eff
fective sanitary plan and the whole bakery
is above ground-no damp, dark cellars,
repositories for dirt and all manner
OF accommodating unclean particles
generative of microbes aud bacteria,
such as is most always the case
with bakeries everywhere. The immense
advantage of this will be instantly
recognized by all who require pure, whole
some bread. 1t is an important and inter
estiDg fact that no class of bakers in this
city are at once healthier or more athletic
or generally prosperous and reliable than
MIR. Vhompson's men, and none but the
most skilled help is employed. They do
not work "do1n in a coal mine" under
meath the ground.
Mr.. Thompson's bakery is conducted il
the most systematic manner, else he could
not furnish such excellent bread at the
price he does, and none but the best i'm
proved machinery is employed. The
sitting of the -four and freeing it from
all extraneous substances begins with a
machine on the top floor; the purified -four
passes into vast hopper built of choice
southern pine by Hnoted engineers" down
from this reservoir passes the refined -four
into the mammoth iron mixer, whose mas
todonic hanges slowly revolving mix six
barrels of -four into dough of the requisite
consistency in fifteen minutes; down from
the jaws of this hercuIean and silent ma
chine the dough descends into the recepta-
cles below, where it is moulded into bread
loaves ready for the great ovens. All
the immense supplies of -four needed
for the business come in by the big
driveway to one side of the large
building and are transported thence to the
mammoth elevator for transference to the
storage departments: Power is furnished
by an engine, which Is in the basement.
Mr.. Thompson's business Is exclusively
wholesale, the vast quantities of bread,
cake, etc., made being wholesaled direct
to the groceries, hotels and large boarding
houses of New Haven and vicinity. In
the rear of the main building is large
and we'll appointed and equipped and
handsome stable, which is also model of
it's kind, where are housed at night the
many horses, wagons, etc., required in the
business.
MIR. Thompson's well recognized success
| and prominence among our New Haven
| capitalists is the just reward attendant
upon an unfagging attention to business,
coupled with a complete mastery of what
is required in order to furnish his unrival-
led bread, which is in the true sense of the
term the staff of life-a pure, unadulter-
ated, genuine article, which stands the
most critical tests as to It's quality and su-
periority.