Evening Star Newspaper, May 13, 1925, Page 11

THE EVENING STAR, WASHINGTON, D. C., WEDNESDAY, MAY 13, 1925. 9 - ashington’s oldest bakery offers | | you this new loaf ‘ AY BACK in 1815, when James Madison was Presi- dent, the Havenner Bakery was already baking bread; and ever since we have been baking fine bread for Wash- ington. Our public service of over a century has developed the little bakery of 1815 into the modern plant of today. Old as we are, we are also young. We keep ourselves young by living in the present and looking into the future. We hold fast to old-fashioned standards of quality. But we also eagerly adopt the advantages that modern science and modern equipment can contribute to making bread a thoroughly well-balanced, wholesome, and welcome food. Old-fashioned Quality—New Methods Certified Bread, the new big double loaf, is the latest product of this old, but'ever young bakery. The good old- fashioned quality is there — the best and most carefully selected materials in their correct proportions — to make Certified Bread the builder of health and strength that you want your bread to be. The full food value of these wholesome ingredients is developed by our modern- mixing machines; the control of temperature and timing " retains all the nourishment, and develops a new and de- lightful flavor that makes Certified Bread a joy for you and your children to eat. ““I stopped home-baking forty years ago and have Certified Bread is a large loaf. Because of its size and i been eating Havenner's Bread ever since.” the way it is made, it has great nutritive value and retains | its flavor and freshness for an unusual length of time. Get.Certified Bread at your grocer’s today. BREAD Trade Mark Reg. U. S. Pat, Off.