The evening world. Newspaper, October 18, 1922, Page 17

4 small bake-shop to ! ~ half a million loaves a day Bread so good that it takes 12 big bakeries to serve 500,000 families every day ONLY fifty. years ago every housewife in and around New York baked her own bread in her own kitchen. Twice a week the families of New York ate fresh~ bread. The rest of the week they ate bread two or three or even four days old. Then one day a little shop opened at No. 3 Mangin Street that proposed to supply good bread to all who came — fresh every day. This was the first Shults bakery—Estab- + lished by John H. Shults in 1865. Bread already baked! And as fresh as if from their own ovens! First the women from just a few blocks around came to try it. But gradually customers came from farther and farther. And the little bake- shop grew big. : Today siz carloads of flour last about 24 hours ' Today it requires twelve big bakeries—one in each important section of greater New » York to make all the Shults Bread that discriminating women want. Once two hundred loaves sufficed—now it takes half a million a day A couple of hundred loaves were an enormous day’s sale for the first bake-shop. ~SHULT CREAM BREAD Copyright, 1922, by Shults Bread Co. Passed over the counter one by one they meant almost two hundred customers. Now, every single day, 500 delivery wagons carry 500,000 loaves of Shults Bread to every part of New York and to suburbs 50 miles off! Fifty years ago a carload of flour, if they had had the place to store it, would have made enough Shults Bread for a year. T' day 6 carloads of flour last about 24 hou! Think of everything you desire in bread —this delicious bread will surpass your Every ingredient must be of the quality usedon thefinest tables in New York S Mangin Street te to ol who came,’ demands. Cut it—a delicate cream color. Velvety soft and fresh but deliciously firm. You can slice it daintily thin—it curls over the knife but will not crumble. Only the richest ingredients Zo into it Here at last is the bread which meets the highest requirements of texture, color-and flavor. Every single ingredient must be more than just pure. It must be of the quality that appears on the finest tables in New York. The flour must be of the finest grade obtainable. The milk is of thé purity re- quired for babies. The sugar and lard, yeast and even the salt is the very best that can be bought. To make certain of this, each ingredient is tested twice, once in the sample and later by baking an actual trial batch before the materials are made up into bread. Ask your grocer for Shults Cream Bread today. You will say you have never before known how delicious bread could be made to taste. The Shults Bread Company, New York. :