Federal Pretzel Baking Company

Last updated

The Federal Pretzel Baking Company of South Philadelphia was the first large-scale mass production soft pretzel manufacturer in Philadelphia. [1] [2]

Contents

Federal Pretzel Baking Company
Company type Subsidiary J&J Snack Foods Corp (since 2001)
IndustryCommercial bakery
Founded Family Owned (1922–2000)
HeadquartersOriginal location: 690 Federal Street, Philadelphia, Pennsylvania
Key people
Nacchio Family
Products Pretzels
RevenueN/A USD (2010)
Number of employees
30+ (2000)
Website Federal Pretzel Baking Company
Philadelphia-style soft pretzels USA Philadelphia PA Style Soft Pretzel.jpg
Philadelphia-style soft pretzels

History

The Federal Pretzel Baking Company began with the Nacchio family's small bakery, which they grew into a large-scale manufacturing business of soft pretzels, using a secret recipe. [3]

1922
Maria and Giuseppe Nacchio owned a small Italian-American Italian artisan bread bakery where Maria made baked-style soft pretzels. [4] The bakery was located in the heart of an Italian-American neighborhood, in South Philadelphia. During the 1920s, her son, Edmund, saw a business opportunity with the popularity of the soft pretzel and the family recipe. He started a factory to bake them in larger quantities. He combined the manual skills of workers hand-twisting the pretzels with a conveyor system of equipment, imported from Germany, that moved the pretzels to a soaking solution and through baking ovens. The mass production operation thereby became the Federal Pretzel Baking Company.
1940
The Department of Agriculture consulted with the American Institute of Baking and other advanced bakers of the United States of America, including the Nacchio family, to address the shortage of wheat flour. During the World War, alternative ingredients and baking techniques were developed. One alternative included using corn flour as a percentage substitute to create a mix of flour(s) for bread and other bakery goods like pretzels.
1947
The company was founded by four brothers. Following the death of Edmund in 1947, Joseph, Carmine, and Anthony continued to run the company. [5]
1963
The record for the largest pretzel ever baked was baked by Joseph Nacchio of the Federal Pretzel Baking Company. It weighed 40 lb (18 kg) and measured five feet across. This record was repeated, with a 20 lb (9.1 kg) four-foot pretzel from Federal appearing in the 1963 Hollywood film production of It’s a Mad Mad Mad Mad World .
1978
First mass-machine-produced soft pretzel was extruded at seven per second with 60,000 baked daily by Federal Pretzel Baking Company. The original 1922 recipe continued to be used, but they no longer made hand-twisted pretzels with the signature overlapping knot. [6]
1990
Second-generation daughters Anna Nacchio and Norma Nacchio-Conley (with her son Thomas) opened PretzCo, a pretzel-baking business independent of Federal Pretzel Baking Company. It was located several city blocks away.[ citation needed ] They included a backroom exhibit to document the family story as presented by the daughters of the founders. They introduced their own modernized recipe that was less crusty and softer. [3]
1992
The Pretzel Museum [7] was opened by Nacchio family member Norma Conley and partner Jean Collins [8] to highlight the area’s preference for Federal Pretzel Baking Company's distinctly shaped pretzels. There were three locations for the museum: it was first located at Washington and Delaware Avenue, then at 3rd and Markets streets next to Ben Franklin's historic house, and finally a fully designed museum was located just north of the historic district of the center of Philadelphia. All of the locations offered full tours of the bakery led by family member Lori Conley and family friend Helene Collins, culminating with the opportunity to twist your own pretzel. Champion hand pretzel twister Helen Hoff demonstrated how to produce 57 pretzels per minute at the first museum dedicated to the Philadelphia soft pretzel. The museum was closed prior to 1995.
2000
The family-owned and -operated company, maintained by various family members for four generations, was sold to a conglomerate business, J & J Snack Foods Corporation Pennsauken Township, NJ, in 2000.

Related Research Articles

<span class="mw-page-title-main">Pretzel</span> Baked pastry shaped into a knot

A pretzel is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way. Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date.

<span class="mw-page-title-main">Muffin</span> A part-raised flatbread or a quickbread

A muffin or bun is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or a quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.

<span class="mw-page-title-main">Soda bread</span> Wheat bread leavened with baking soda

Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate is used as a leavening agent instead of yeast. The basic ingredients of soda bread are flour, baking soda, salt, and buttermilk. The buttermilk contains lactic acid, which reacts with the baking soda to form bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. Quick breads can be prepared quickly and reliably, without requiring the time and labor needed for kneaded yeast breads.

<span class="mw-page-title-main">Crumpet</span> Small unsweetened griddle bread

A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, popular in the United Kingdom, Australia, Canada, New Zealand, and South Africa.

<span class="mw-page-title-main">Kringle</span> Type of pretzel

Kringle is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.

<span class="mw-page-title-main">Ciabatta</span> Italian white bread

Ciabatta is an Italian white bread created in 1982 by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.

J&J Snack Foods Corp. (JJSFC) is an American manufacturer, marketer, and distributor of name brand snack foods and frozen beverages. Headquartered in Mt. Laurel, NJ, JJSF uses over 175 facilities for manufacturing, warehousing, and distributing located in 44 states, Mexico, and Canada. The company is listed on the NASDAQ Global Select Market as "JJSFC", and serves both national and international markets.

<span class="mw-page-title-main">Polarbröd</span> Swedish bread company

Polarbröd is a Swedish bread company. Their head office is in Älvsbyn in northern Sweden. Polarbröd is Sweden's third-largest bread company. Its typical product is a soft compact bread formed into round, flat shapes. It is also noted for ready-made sandwiches produced from such bread and reindeer meat, which was introduced as a product in the 1960s, under the name renklämma.

<span class="mw-page-title-main">Sturgis Pretzel House</span> United States historic place

The Sturgis Pretzel House of Lititz, Pennsylvania, founded in 1861, is the oldest commercial pretzel bakery in the United States. The Julius Sturgis Pretzel Bakery remains active in pretzel production and is a tourist attraction.

<span class="mw-page-title-main">Cuisine of Philadelphia</span> Popular foods of Philadelphia

The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become associated with the city.

<span class="mw-page-title-main">King Arthur Baking</span> American flour and baking company

The King Arthur Baking Company, formerly the King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. It also runs two baking schools, one at its Norwich, Vermont bakery and the other in Burlington, Washington.

<span class="mw-page-title-main">Acme Bread Company</span>

The Acme Bread Company is a Berkeley, California-based bakery that is one of the pioneers of the San Francisco Bay Area's "Bread Revolution", which in turn created the modern "artisan bread" movement in America, and remains a "benchmark" for commercial handmade bread.

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".

Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.

<span class="mw-page-title-main">Baking mix</span> Dry foodstuff used in baking

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.

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.

<span class="mw-page-title-main">Miller Baking Company</span> Companies based in Milwaukee

Miller Baking Company is an American, privately owned company that specializes in a line of bakery products known by the brand name Pretzilla. The company is headquartered in Milwaukee, Wisconsin.

<span class="mw-page-title-main">Jewish rye bread</span> Bread commonly used in Jewish deli sandwiches

Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish.

<span class="mw-page-title-main">Pretzel Belt</span> Cultural region of the United States

The Pretzel Belt, or Pennsylvania Snack Belt, is a concentration of pretzel and snack food makers in the central southeastern region of Pennsylvania, roughly coterminous with Pennsylvania Dutch Country. The first commercial pretzel manufacturer in the United States, the Julius Sturgis Pretzel Bakery, was founded in the region in the borough of Lititz in 1861, and remains extant there today. By the beginning of the 20th century the pretzel had become a cultural institution in the region. The rise of pretzels in the region is attributed in part to their popularity with Civil War soldiers who passed through the area. In the twentieth century, the first automated pretzel machine was developed in Reading, Pennsylvania. Manufacturers also include several pretzel and chip bakeries in Hanover, Pennsylvania, which holds the nickname "the snack capital of the world", as well as other examples like Hershey, Pennsylvania, home of the Hershey Chocolate Company and Asher's Chocolate Co., in Souderton, Pennsylvania.

References

  1. L.i, Elaine Dann Goldstein; Elaine Dann Goldstein Is A. Writer Who Divides Her Time Between Rockville Centre; Philadelphia (1988-11-13). "Fare of the Country; Philadelphia's Twist on the Pretzel". The New York Times. ISSN   0362-4331 . Retrieved 2017-07-01.{{cite news}}: CS1 maint: multiple names: authors list (link)
  2. Iris, McCarthy (18 September 2012). Food Lovers Guide to Philadelphia. Morris Book Publishing LLC. ISBN   9780762788965 . Retrieved 8 May 2023.
  3. 1 2 Philly.com Online Daily News January 23, 1991 "Pretzel Recipes To Die For Arm-twisting Won't Force These Bakers To Part With Their Secrets"
  4. Philly.com online Daily News September 29, 1986 "South Philly's First Family Of Pretzels"
  5. ProQuest   1842678021 "Eat An Institution Today (Soft Pretzels - do not take them for granted)" November 18, 1973 (page 256 of 418). (1973, Nov 18). Philadelphia Inquirer.
  6. New York Times November 13, 1988 "Fare of the Country; Philadelphia's Twist on the Pretzel"
  7. The Independence Hall Association in Historic Philadelphia {Non-Profit} 1995 online
  8. Los Angeles Times October 25, 1992 "Pretzels as Much Philadelphia as Liberty Bell"