‘ ~ in t: England cities were buyingtheir bread from the six bakerswho separately were trying-to bake brad inst as’goodasitcouldbernade. Thenthsesixmenwbonad the same ideals andambitionsbeeam friends and cam. together to compare recipes andbaking secrets To- gether they worked out the mcipe‘for their Master Loaf. , Who these six young bakers were} Behind these men are years of experience. In Hol- yoke, Mr, Dietz opened his modest'ittie bake shop forty years ago; and in_-Fitchburg only a few years later, young“ Charles Swanson persuaded a friend who had stopped off to visit him to open a bakery with‘him, 'and theywere putting’all their young energy into the little shop. ‘ In Waterbury one pf the Reymond brothers found the little book explaining the baking of bread which inspired him to tryt'o bake bread better than anyone had ever sold before. For miles around Hartford people were flocking to buy the famous bread and pies'that Mrs. Chaney made. In New Haven it was Gustaf Emanuelson and m _ ‘ RlCH and generous recipe— the one that you would use Yourself when you want your bread to be especially rich and delicious. ‘ This is the Secret of the Master Lea; of the Six Bakers. There is plenty of whole milk, sugar, the best shortening, finest \ blends, of flour, salt, filtered water and Fleischmann’s Yeast in it. And nothing else! Any good New England housekeeper-— and they are the best in the world——-could tell you that thesematerials and careful baking }_ we would assure a rich, fine flavored loaf. You yourself will like , to- handle the firm, solid loaf that is so honest and never flufied up. You’ll like to slice the bread, it cuts so evenly and 'easily without crumbling,- - ,, Bridgeport James Borck and Harold Stevens who _ . were making the best housekeepers wonder if it paid Three days m the bread box —— any longer to bake their bread Early and late they all worked, some of them even selling their bread from door to door that housewives might know what they were ofl'ering. Today their bread is used three times a day throughout New England. and still “fresh , Q When you feel the loaf you will see how the deep, rich crust that sugar, shortening and milk give, [holds'th‘e Master Loaf firm and keeps it from drying ant and becom- ing stale and tasteless. It keeps soft and fresh in sandwiches and three days after you’ve put it in the bread box, it will still be moist and ready to use. Over one hundred and fifty. thousand New England homes serve White Rose, the Master Loaf, today. Just a few’ years ago people in six neighboring New 0 i O 0 O 3t The Six Bakers. put in their Master Loaf all their beliefs in honest dealing, their ideals, skill and cxperi ence. They are proud of the bread which they have called their Master Loaf. In 175 New England towns and cities the er", Master Lon! is served in the nicest homes ’ T . 7 .saeepertmmnreiznmmwmemummamw m'. compareroeimandmhengetlzeeemtafrom theirlon‘yunofm
Norwalk Chronicler