 Bond Bread print advertisement from unknown year | |
| Product type | Bread |
|---|---|
| Produced by | General Baking Company |
| Country | United States |
| Introduced | 1915 |
| Markets | United States |
Bond Bread was a product of General Baking Company. The name comes from the term bond , meaning 'a promise or guarantee of repayment of debt'. The company used the name as a way to say its purity of ingredients were guaranteed like it was home-made bread. [1]
The idea for Bond Bread came from William Deininger, president of General Baking Company at the time. The company was producing bread under the name "Superior Bread" which Deininger became aware contained 65 substitute ingredients. [2] He held a national recipe contest in 1915 to award the housewives who sent him the best recipes for bread. He received more than 45,000 responses. [2]
The first loaves of Bond Bread were manufactured in Rochester, New York. Deininger stated he was creating a bond that pledged only high-quality ingredients, hence the name of the brand. [2] One of its main competitors was Continental Baking which sold its main product under the name Wonder Bread. [3]
In 1972, General Host (trading as Bond Baking Company in Philadelphia) and two executives were fined $16,000 for unsanitary conditions at a bakery. The conditions were originally discovered when a mouse was discovered sliced in a loaf of Bond bread. [4]
In 1979, Bond Baking Company declared bankruptcy and shut down. [5]
The Bond Bread Factory is located at 2146 Georgia Avenue NW in Washington, D.C. The factory was designed by architect Corry B. Comstock and constructed in 1929. [6] The now vacant property is owned by Howard University. [7] In 2013, the site was designated as a historic landmark in the District of Columbia Inventory of Historic Sites. [8]
An earlier bakery, built in 1925 and believed to also have been designed by Comstock, was located at 479-297 Flatbush Avenue in Brooklyn, New York, a few blocks from Ebbets Field and Prospect Park (Brooklyn). The building was sold to Denk Baking Company in 1971, which produced bread there until 1996. As of 2021, the building remains standing and hosts retail, fitness and co-working tenants. [9]
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first single-acting baking powder, which releases carbon dioxide at room temperature as soon as it is dampened, was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder, which releases some carbon dioxide when dampened, and later releases more of the gas when heated by baking, was first developed by Eben Norton Horsford in the U.S. in the 1860s.
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.
Drake's is a brand of American baked goods. The company was founded by Newman E. Drake in 1896 in Harlem, New York, as The N.E. Drake Baking Company, but it is now owned by McKee Foods. The company makes snack cake products such as Devil Dogs, Funny Bones, Coffee Cakes, Ring Dings, and Yodels. Drake's has traditionally been marketed primarily in the Northeastern U.S., but it expanded to the Mid-Atlantic and Southeastern U.S. regions in 2016. The products are made under the Orthodox Union kosher certification guidelines.
Bialy, originally from the city of Białystok in Poland, is a traditional bread roll in Polish Ashkenazi Jewish cuisine.
Goodman Fielder is an Australian manufacturer, marketer and distributor of bread, small goods, dairy products, margarine, oil, dressings and various food ingredients. Its main operations are in New Zealand, Australia, Fiji, Papua New Guinea, and New Caledonia, with over 40 manufacturing sites. The company employs over 5,000 people, and has more than 120 brands.
Entenmann's is an American company that manufactures baked goods and delivers them throughout the United States to supermarkets and other retailers for sale to the public. They are often known to have display cases at the end of store aisles. The company offers dessert cakes, donuts, cookies, cup cakes, loaf cakes, pies, cereal bars, muffins, Danish pastries, crumb cakes, and buns among other baked goods. In the past several years, they have added designer coffee flavors along with scented candles to their product line in an effort to broaden its appeal.
Schulze Baking Company Plant is a factory building located on the South Side of Chicago, Illinois, United States. It is located at 40 East Garfield Boulevard in the Washington Park community area in Cook County. Built in 1914, the building was listed on the National Register of Historic Places on November 12, 1982. Originally built for the Schulze Baking Company, it was the home of the Hostess Brands' Butternut Bread until 2004.
Bimbo Bakeries USA, Inc. is the American corporate arm of the Mexican multinational bakery product manufacturing company Grupo Bimbo. It is the largest bakery company in the United States. The company, headquartered in Horsham, Pennsylvania, a suburb of Philadelphia, owns many fresh bread and sweet baked goods brands in the United States, including Entenmann's, Sara Lee, and Thomas'. It is also a top advertising sponsor for many major soccer teams around the globe.
The Federal Pretzel Baking Company of South Philadelphia was the first large-scale soft pretzel manufacturer in Philadelphia.
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".
The Continental Baking Company was one of the first bakeries to introduce fortified bread. It was the maker of the Twinkie and Wonder Bread. Through a series of acquisitions and mergers it became part of the former Hostess Brands company.
Holsum Bread is an American brand of packaged sliced white bread. The Holsum name was being used by many retail bakeries, independently, around the country by the early 1900s. In 1908, the W. E. Long Company of Chicago acquired exclusive national rights to the name and formed a cooperative of bakeries to market a single recipe under the brand name Holsum in various cities.
A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baking mixes, can be bought in many places.
Austin Church (January 8, 1799 – August 7, 1879) was an American medical doctor and a pioneer of bicarbonate of soda manufacturing. He was a co-founder of the company that first developed the product in America from chemical compound salts. His company was the first to use the Arm & Hammer trademark to sell the product as a baking soda. He was a businessman involved with merchandising the soda product in a variety of uses from cooking and cleaning ingredients to health product supplements. As a philanthropist Church was involved with charities across the United States.
General Host Corp. was a New York-based food and food-related company. It was also the owner of Frank's Nursery & Crafts until the company's bankruptcy in 2004.
The Willink Entrance area, also known as Willink Plaza, is a major urban square of Brooklyn, New York City, formed by the intersection of Flatbush Avenue, Ocean Avenue and Empire Boulevard, at the eastern corner of Prospect Park and the southern corner of the Brooklyn Botanic Garden. It is serviced by the New York City Subway's Prospect Park station, and features several public spaces and historic buildings. This location is considered the northwestern point of the Prospect Lefferts Gardens neighborhood of Flatbush, and adjoins Crown Heights to its northeast.
