The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-08-19
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EF LOAVES of bread could be made
into building bricks it would be
- possible to build from the daily
output of bread in Minneapolis build:
ing such as. the Oneida block each: day
in the week, and have goodly few
left over for Sunday. - >,-,.
The bakeries of. Minneapolis produce
about 100000 5loaVess Of bread each day,
the housewives and others who do not
make business of baking for the gen.
eral public, produce about. 100000:
loaves more, and the total $ef d0o, 900
were they all gathered at one spot. ::
Every day and every night" of the
week the ovens Of the Minneapolis
bakeries are busy converting dough into
the staff of life, without which no meal,
no matter how humble, is considered
complete. :, Every day: the bakers. In
hotels, boarding houses and: restaurants
that do not depend upon the big fac
tories for this. item of the menu, are
rious tables Every day, Seysapting Sun
day, the thousands of Kitchens in ,pri.
vate houses are producing huNno-eds Of
thousands Of loaves that 90 to feed
the hungry among the lowly and the
rich. =,
Paraphrasing local bakery adver-
tisement: .'
What 9 a table richly spread, without
a plate Of well made breadS T.
It's incomplete; that's what. VI,
In spite. Of the progress In the
science Of feeding the human animal, in
spite Of the great growth of prepared
and patented foods of all sorts, it is
still bread to which the mind Of the
hungry one first turns, whether he be
in home, hotel, restaurant or camp. Be-
Mo 10 in
every place where the temporarily
homeless may be living, there is the
plate Of bread or the near-breads sub
stitute FOR it. Every menu card has
q host of different kinds Of bread listed
and every order given by the restaurant
patron has attached to it a with or
without clause appertaining to bread or
its first cousin. -
Baking Day and Night: =. :
To supply this demand an army Of
men and women, coming and going in
different shifts, works day and night,
taking the -four fresh from the mills,
gradually working it into bakeable
dough and turning out the perfect loaf
that the hungry may be. appeased. The
faithfulness with which every ever
Gle Of diet has developed the modern
bakery, about which so little is usually
known and about which the active in.
terest of mankind so naturally cen
ters.
Methods Revolutionized.
Probably no industry of the presen
day has undergone greater revolu
ton during the past decade or so thar
that Of baking bread. In the old day,
the baker, tho contributing vitality t.
the support Of this then young country
was person Of little consequence ant
Of exceedingly modest endeavor. Usu
ally, he produced his stock IN trade Il
his own house and delivered it by hand
either to such customers as called a
his shop of from a basket he carried
from door to door Of his village or city
His were the methods imported from o
suggested by conditions in his mothe
country.
AS civilization grew more compile:
and industry began to develop alonl
individual lines, the baker took on
new character in his community. d
began to be an employer instead Of
gave way to more pretentious wagol
or wagons for the delivery of his prod
pct. Likewise he began to enlarge hi
"factory."
In time it became to be a full trutl
that bread is no longer baked in bak
cries, it is made in faetories.'' TIL
baker became captain of industry
from the small shop in the rear Of hi
store he came to preside over the des
TIMES of hive Of industry and t
buy and sell in Wholesale quantities
Baking plants capable of turning on
hundreds of thousands Of loaves eac
day grew up in the larger cities.
The Bakers Association.
Then came the era of the travelin
manufacturers. The big baker Of Boz
ton, in the course of tour Of his ne
tive country, called upon the big bake
OF Cincinnati, or the head of the bakin