Democratic Sentinel, Volume 19, Number 27, Rensselaer, Jasper County, 12 July 1895 — Bread That Is Popular. [ARTICLE]

Bread That Is Popular.

“Home-made bread is not a markedable article, generally speaking. People may think that a baker would be able to make a fortune as well at corner the trade. But I know differently, for I learned bj’ experience never to try to sell to the public what I wanted them to try, but to make them what they wanted to buy. Many years ago 1 thought as you do, that first class home-made bread would be a luxtiry which the public would receive with open arms. So I proceeded to make it. My agents told me the storekeepers almost refused to accept the loaves on account of their smallness. They were of the same weight as the other loaves, contained the same amount of nourishment, but, being more solid, with less air holes, they made up into much smaller loaves. “One day I was in the store when a woman came in to buy a loaf of bread. She was shown a loaf of ordinary baker’s bread and a loaf of home-made bread. ‘How much do you charge for these?’ she asked. ‘Ten cents,’ was the reply. ‘What!’ she exclaimed; ‘ten cents for a little loaf like that, when I can get a large loaf for the same price? Give me the large loaf.’ I tried to explain that they both weighed the same, placing them on the scales so they balanced each others but no, she would have nothing but the large loaf. Thatday I went to the baker and told him to stop making home-made bread. I had learned my lesson. ‘Blow it up,’ I said to him, ‘Fill it as full of wind as you can, so as to make the loaf as large as possible. If people want wind we will have to give it to them.’ That’s why so little home-made bread is made by bakers.”—Pittsburg Dispatch.