About the Book

Bakers Weekly was a New York trade paper for the baking industry, published from 287 Broadway by the American Trade Publishing Co. This collection was compiled by its Technical Department and copyrighted in 1922.

It is aimed squarely at the shop and the bakehouse rather than the kitchen: quantities run in pounds and hundredweights, and the first pages are given over to raw materials on the argument that “there is a definite relationship between the quality of the raw materials and the finished products” — and that a baker who does not understand them “trusts to luck for good results.”

This site reproduces the complete text of the original 1922 edition, digitized page by page from the original printing. The book is in the public domain.