New Britain herald., 1928-04-12
by lnvltatlon Only | This Mark Stands sor ! Bread Goodness

! 0udJbN l'a'NNlto VI -1iiNi we arc proud to be a member is: If we can make a better loaf of bread we will do so. i In the five years that Quality Bakers of America have been cooperating to make the best bread possible and to give the public uniform quality and sat isfactory service, we have made very definite progress.
 We know we are better bak- CTS since our utilization witt. the Quality Bakers of Amerl- ca, and the chances are we will be better bakers five years from now, although the per centagc of improvement must necessarily be very small. All tests made of our Quality Bread show that the average among all of us, members of Quality Bakers of America runs from 95 to 99It, which is a very high average-yet we are ambitious to attain an average of 99 9-10fc which is about as close to perfection as anybody may hope to get.
 But say, folks, to reach 90 9-1Oft from our minimum average of 95ft, is a very seri- ous task. You know it is and so do we-but that will not make us falter in our purpose to do better if it is humanly possible to do so.
 Another of the firmly estab- lished principles of the 90 Quality Bakers of America is: Not how cheap but how good we can make our bread.
 This means, of course, that we must put into every loaf every bit of quality that we possibly can, and yet have it go to the public at a price that the people can afford to pay for it.
 We know that we cannot compete with some prices that lure the people too often, we are sorry to say-because we will not under any circum- stances lower quality.
 The only language we qual- ity Bakers of America know how to speak is that which tells the truth about our Qual- ity Brcad-and we let it go at that, for we find that the pub- lie likes frankness and will buy any good product that makes good consistently.
 There is no stability, please don't forget, to a wavering price platform. It can never compete for long with estab- lishcd quality and reliable scr vice. The public has a keener sense of values today than it ever had. It is better able to know the difference between the genuine and the sham in the goods they buy.
 The vital thing in a bakery is it's production facilities.
 Everything starts in the plant. If that falls down in any particular, everything else falls down.
 And the human element, please take notice, counts for great deal in production. It is more important even than machinery. Machinery, won derful as it is, as the result of mans ingenuity, has nev- crtheless got to have the un- derstanding, the direction and the constant supervision of the human mind.
 And wholly apart from all other clements the biggest thing of all in our opinion, is the pride of the workers in their jobs. The pride is the keynote of nawless production, and the appreciation of the public.
 In all respects that will con- duce to consistent quality, we pledge ourselves to give you in our Kew Bee bread every thing that will keep you a reg ular customer and will in- fIuence you perhaps to say a good word for it and us when- ever the spirit moves you -
 for we value your goodwill more than anything else. ! PApkER.BUCKEY