Evening Star Newspaper, May 19, 1925, Page 33

THE EVENING BTAR, WASHINGTON, D. C, TUESDAY; MAY 19, 1925, 33 —_—eem——— 7 A new loaf of bread for Washington S we said the other day, Havenner’s is Washington’s oldest bakery—founded over a century ago. We cling fast to our old-fashioned standards of quality; but we are young and wide-awake. _ We have solved a baking problem that will be of great interest to you. Every woman knows how delicious a double loaf of bread can be when it is made just right; but you also know that it is a very hard loaf to make exactly right and always the same. Every step has to be watched with an eagle eye. If it isn’t taken out of the raising at just the right time, or if at any step of the process, the tempera- tures are not kept just exactly right, the loaf becomes just ordinary bread; and, while the fine ingredients are there, you would not get the full rich flavor. A New and Interesting Flavor We have solved this problem. Certified Bread, the new big double loaf, has the good old-fashioned quality that you get from using the best and most carefully selected materials in their correct proportions. And it has a new, interesting and delightful flavor. Here is a bread that yoti and your family will thoroughly enjoy.. It makes wonderful toast. Sandwiches made from it are delicious— the ‘bread tastes so good. Children love it— and you want your children to eat all they will of this wholesome food. Get Certified Bread, the big double loaf, at your grocer’s. Because of its size and the way it is made, it retains its flavor and freshness for an unusual length of time. Get Certified Bread today Trade Mark Reg. U. S. Pat, Of. BREAD