The Connecticut labor press., 1919-04-26
FINE OPENING OF
FEDERAL BAKERY
A Tour Through the Model Estab-
ishment Showing Why It's Bread
and Biscuits Are Detachable.

For good bread, it isn't enough that
only the choicest materials should be
used, it is not enough that the baking
should be skillful, it is not enough that
everything connected with the loaf,
from the growing of the wheat to the
wrapping of the baked product should
be the last word in sanitary cleanli-
ness. There must be an intelligent
conjunction of all of these essentials,
as the baking instructor at the Federal
bakery explained to a reporter for The
Connecticut Labor Press this week dur
ing the grand opening of the establish
ment at 80 Orange street.
The professor said that scientific
baking was necessary as we'll as the use
of the best ingredients in order to make
the bread taste good and he claimed
important matter, hence the perfect
loaf of bread. They have hot loaves
of bread and biscuit every hour and if
you don't like them fresh you can keep
them as long as you like. The com
pany says the bread is good for four
days, that is what it advises customers,
but the professor said he had loaf for
week and it was good then.
The idea of the Federal System had
its birth in California, where many good
things come from, and it is coming cast
SO fast that store was opened in Hart
ford a short time ago and last Saturday
it sold 1,700 loaves of bread anG when
all was sold there was queue in front
OF the store waiting for more. The
store there is near the MUNICIPAL build
ing and 1t is only a question of time
when they will say that the new munich
pal building is near the Federal bakery
The general headquarters of the sys-
tenn is now in Chicago and the New
England headquarters is in Boston. The
New Haven store was opened this week
and the business to date exceeds all ex-
pectations.
The big window display OF Federal
System Bread and Biscuit is worth
seeing. Neatness and attractlveness is
the atmosphere of the exterior view
Handsome floral pieces from friends
of the Federal System management
enhance the artistic show windows
The company buys local products as
far as possible for ali its ste res and en-
ploys local bakers and it puts the union
label on every loaf. It uses the best
Oceident -four, Sper1ry & Barnes pure
leaf lard and the highest grade of dairy
milk. The raisins come from Califor-
nit and when the reporter counted the
ra1S1ns in one biscuit ready to be baked
there were "a, certainly a generous
quantity
The kneading is done in a machine
run by an electric MOTOR that has so
many revolutions a minute that it might
come from Russia. The mixing troughs
have capacity of 400 loaves each and
there are several of them. The baking
pans are heated by gas to tempera-
ture of $50 degrees and the loaveE Ie-
volve, around lin full view of the audi
ence in the window" as the glass Win
dows in the oven show that there Is
nothing to conceal. F1eischmann's
compressed yeast is used and it comes
in cakes about the size of pound but
ter print and is the same as is put up in
small squares.
Everything about the store is as clean
and spotless as a Dutch housewives
kitchen and as the interior decorations
are in white the surroundings give an
idea of the purity which are expressed
better in the bread and biscuits Wheat
and rye bread, raisin bread and raisin
biscuits and Pullman bread suitable for
sandwiches, comprises the repertory of
this concern. Miss Nellie Cornish and
Miss Mae Lewis are the bakery clerks
and their costumes are in keeping with
the surroundings. They are not Red
Cross girls but on Good Friday they
were Hot Cross bun girls although they
say they are not cross at all.
August F. Striby, financial secretary
o fthe Bakers Union of New 1aver, is
the head baker at this establishment
T,ooS for the Union Ca~d in vOur bar