Word: bread
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Dates: during 1960-1969
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...wonder if Mrs. "Pepperidge" Rudkin [March 21] has ever eaten a real, long, fresh, crunchy French loaf. Has she ever tasted the hard, dark bread from the Canton Valais in Switzerland? If she had, she would not have the gall to talk about showing Europe "how to make good bread...
...fame of both breads spread by word of mouth, and orders poured in from doctors and from neighbors who preferred its taste and texture to that of the day's spongy, artificially fortified bread. Then Maggie Rudkin made a fateful decision. She had no manufacturing training or experience, no capital, and a product that sold for 25?, v. only 10? for a loaf of regular bread. "Fortunately," she says, "I was too ignorant to know about these matters." She put a loaf of bread and some butter in a package, took a train to Manhattan and walked into Charles...
SOON other stores were clamoring for the bread. Maggie Rudkin lined up distributors, borrowed $15,000 capital, later rented two Norwalk, Conn, buildings for a bakery. With the help of husband Henry, she kept the business under family control by financing growth out of earnings, which will reach an estimated $1,250,000 this year. In 1947 they built a modern bakery in Norwalk, floated $450,000 worth of preferred stock (since retired) to get the cash. Maggie Rudkin shrewdly sent representatives to medical conventions, played up her bread's healthful qualities...
Today, Pepperidge Farm delivers 1,200,000 loaves of bread a week through 500 distributors and some 50,000 stores. Mrs. Rudkin still controls the bread as carefully as if it were baked in her own kitchen. A benevolent perfectionist, she has restored four old gristmills to get the stone-ground flour she favors. When she was faced with the problem of what to do with bread returned after two days in the store (the maximum allowed by the company), she used a typical housewife's solution: she made it into poultry stuffing, is now one of the biggest...
...quip: "No, I'm in the dough." Mrs. Rudkin is just as enthusiastic about baking today as when she started in her own kitchen. She is full of plans for expanding her products, would even like to move into Europe "to show them how to make good bread...