Subscribers enjoy higher page view limit, downloads, and exclusive features.
PAGE 11 STAR—FRIDAY, AUGUST 6, 1915 NEW YORK BAKERY} STORE NO. 1—661-663 W. cay Gy Ba KE RY warrhce 2 ORS tances eet eoeenes OP? ame STORE NO. 2—108 SECOND AVE. S, NEAR YESLER wet Yon, BAKERY. BREAOD#& PASTRY corre acaxe 5¢ TF | EW people in Seattle realize that the New York Bakery is one of the city’s blessings. True, many thousands of people are famil- iar with this great bakery and its 4 branches. But the public at large should know just what this great institution is doing. Nineteen years ago this September the New York Bakery was started by Mr. Sam Mosler. He started a small bakery and delivered his bread with a basket on his arm. The business QTR SG a Bini we TOR, "BIA KER Y. BREAQ & PASTRY COFFFE & CAKE 5S STORE NO, 4—1403 FIRST, NEAR UNION ST. grew fast—it soon became necessary to enlarge, and the production called for a horse and wagon to deliver. The New York Bakery’s bread, pies and cakes obtained a well-deserved reputation for quality and purity. Believing that the people wanted quality, and appreciated quality, this bak- ery used nothing but the highest grade of mate- rials in the baking. The first order for flour given by Mr. Mosler was for one barrel—the last order he gave was for a carload. They have used the same flour for the past 15 years. It is the best grade of flour that the Russell Miller Company put out— pure hard wheat flour, the leading brands being Climax and Electric Light. Herein lies one big reason for this firm’s success—the secret of buy- ing right. Everything they use is bought in large quantities—sugar in 200-sack lots; beans in 200- sack lots; coffee in 200-sack lots, and flour al- ways by the carload. a i No wholesale business is solicited by this con- cern, although they have two delivery wagons and one auto delivery. They are kept busy furnishing the baking for some of Seattle’s lead- ing cafes and cafeterias. Mr. Mosler is a crank on sanitation, and the rules in this direction are most strict. A shower bath is installed, and each employe is required to indulge in a shower bath and a manicure before starting his work. Thousands of loaves of bread and pies and cakes are made daily by the New York Bakery. Ten carloads of one brand of flour being bought at one time, gives some idea of their enormous output. You can buy 2 10c loaves of bread any time, at all stores, for 15c. Pumpernickel and Bohemian Rye Bread are a specialty. Wedding Cakes are made at reasonable prices. From maker to consumer means practically wholesale prices—the retailer’s profit is cut out—you get big portions and big values at the New York Bakery for this reason. = and LUNCH ROOMS “Where All the People Eat” Main Store and Bakery—661 Weller Street Store No. 2—108 Second Ave. South, Near Yesler Store No. 3—302 Main Street Store No. 4—1403 First Avenue, Near Union Store No. 5—Stalls 53 and 54 Pike Place Market Direct From Manufacturer to Consumer One Big Bakery and Four Lunch Rooms Two years ago, realizing the possibilities of selling direct from maker to consumer, Mr. Mos- ler started to serve lunches. Seven chairs was all the seating capacity he had at that time, and only one store. Today, in their 4 branches, they serve over 5,000 people daily. Business, professional and laboring men eat at the New York Bakery Lunch Room—there are good reasons for their doing so: The cooking is tasty. The baking is done by experts. The prices are the’ lowest. The rooms are pleasant, and cleanliness is the watchword. Doughnuts and coffee, with whipped cream, are 5c. Cake and coffee, with whipped cream, are 5c. Rolls and coffee, with whipped cream, are 5c. The interior appearance of our stores will surprise the most critical—beautiful mahogany fixtures of artistic design, all tend to make our lunch rooms attractive. Copper plate is used to insure sanitation, and the metal is always spot- lessly clean. Casings, which by the way were complimented upon by the board of health, are used as containers for bakery goods and pre- pared food, thus assuring sanitation to the high- est state of perfection. You can get a plate of the best Baked Beans, with rolls and a cup of delicious coffee, for 10c. We buy our coffee green and roast it at our Second and Yesler store. Come in any time and see how we do it—the roaster runs all day. We distribute the coffee each morning to our different stores. Hot cakes, bacon and coffee, 15c. Soup, with rolls, is Sc. Clam Chowder, with rolls, is 5c. You can get a good, wholesome meal here for 15 or 20 cents. The milk and cream are fur- nished by one of Seattle's leading dairies, after several firms had of- fered their milk and cream in a contest for highest butter fat. Ham and eggs, or bacon and eggs, with bread and coffee, are 20c. Mr. Sam Rickles, Mgr. To Mr. Rickles falls a great deal Most restaurants charge 30 and 35 of the responsibility of keeping the wheels turning in this large con- conte. : cern, He 18 a wide-awake and en- To explain to the public, as ergetic young business man, Mr ' : Mosler gives great credit to Mr. nearly as possible, just what the Rickies for the able manner in which he looks after the money details of the busin authority on ba great extent, is r le high standard that this bakery's roducts have justly earned, New York Bakery is doing, we will say that they give the best goods for the least money possible to ob- tain in Seattle