Bread Industry Evolution

In the late 19th century, alterations in oven technology, the introduction of mechanical mixers, and the implementation of dough shapers ushered in industrial efficiency and uniformity for bakers specializing in perishable goods.

During that same era, American entrepreneurs underwent a transformation of various bread types, commercially promoting them and adjusting their compositions.

Concurrently, urbanization facilitated the concentration of potential customers, rendering the mass distribution of bread financially viable. In 1909, the National Biscuit Company (Nabisco) adopted the distribution of 'Golden Glory Wrapped Bread,' establishing the norm for bread wrapping. This innovation heightened the acceptance of commercially produced loaves.

In 1921, the Taggard Baking Company patented 'Wonder Bread,' subsequently becoming an iconic representation of mass-produced American bread. Taggard was later acquired by the Continental Baking Company. However, it wasn't until the 1930s that Otto Rohwedder's slicing machine transformed the industry, enabling the sale of pre-sliced bread. Otto Fredrick Rohwedder faced a 26-year struggle before his machine entered the market in Battle Creek, Michigan.

The Great Depression briefly interrupted the growth of the baking industry. Nevertheless, it experienced a resurgence during and after World War II, with most bread purchases occurring either directly from small-scale bakeries or through grocery stores.
Bread Industry Evolution

First delicatessens in United States

Delicatessen is an adaptation, borrowing from the French, and German words referring to the place where one bought delicatesse, ‘delicious things’, such as cured meats and cheese. Germans prefer to open so-called delicatessens, retail stores that sold specialty food items.

According to Artemas Ward chronicler of the nineteenth century grocery trade, the first delicatessen in America opened on Grand Street in New York City around 1868. At that time, Manhattan’s Lower East had a substantial German immigrant population.

The deli evolved from an effort of the residents who began selling homemade foods from their tiny tenement apartments and pushcarts. At some point, the first budding entrepreneur saw a business opportunity and moved the home or mobile operation into storefront.

At the delicatessens, one could grocery shop for kosher foods, fresh meats, salads, fish, bread, pickles, knishes and other products or sit at the counter or tables to enjoy a gargantuan corned beef sandwich or piece of cheesecakes. German delicatessens stores in New York did a brisk business especially at Christmas time by purveying dozens of kind of sausages, smoked goose breast, apricot jam, honey cake and plum duff.

Delicatessens attracted not only German Americans but also passerbies who were enticed by the windows displaying foreign and ‘fancy’ foods.

As the flood of German immigrants into New York continued into the 1920s, the German delicatessen evolved. Some of the delis began to look less like meat shop and more like restaurants. Although centered in New York, where there were over five thousands delis by the mid 1930s, these institutions quickly spread across the United States.
First delicatessens in United States

Early bakery in United States

Changes in ovens and the introduction of mechanical mixers and dough shapers brought an industrial efficiency and uniformity to the bakers of perishable goods starting in the late 19th century.

American entrepreneurs have commercialized many types of bread and changed many types of bread and changed the breads in the process.

Urbanization at the same time created concentration of potential customers that made the mass distribution of bread financially viable.

In 1909, the National Biscuit Company (Nabisco) was distributing its ‘Golden Glory Wrapped Bread’ and wrapping bread became standard. Innovation of wrapping loaves led to greater acceptance of commercial loaves.

In 1921, the Taggard Baking Company patented its ‘Wonder Bread’; this brand was to become emblematic of mass-produced American bread. Taggard was acquired by Continental Baking Company.

But it would not be sold resliced until the 1930s when the Otto Rohwedder’s slicing machine was invented. Otto Fredrick Rohwedder, struggled for 26 years before his machine went on the market in Battle Creek, Michigan.

The Great Depression temporarily interrupted the growth in the baking industry, which revived during and after World War II, when most bread was purchased either directly from small-scale bakeries or from grocery stores.
Early bakery in United States