The evening world. Newspaper, November 29, 1922, Page 5

i f i THE EVENING WORLD, WEDNESDAY, NOVEMBER 29, 1922. aoetae ys In the newest, most smartly up-to- date Shults bakery in Jamaica, the capacity has recently been doubled, uoloanth En a aes Every few years they had to build another bakery Now 12 big Shults bakeries serve Copyrioh?, 1989, By SAette Bread Company SHULTS CREAM BREAD 500,000 families every day A demand for fresh baked loaves constantly increasing ! In 1865 John H. Shults established the first Shults bakery, and 200 loaves a day was a big sale. Today twelve big Shults bakeries in Greater New York supply daily 500;000 fresh loaves. Every few years a newer, better bakery has been built, each to serve an increasing demand in a great outlying sec* tion of New York. Ten years ago the Bronx demanded its own model bak- ery. Four years after Hoboken followed with its own big Shults bakery. Only three years ago still another model bakery had to be established in Staten Island, to satisfy the demands there for this rich delicious bread. Now in Jamaica, in the newest, most smartly up-to- date bakery of all, they have just doubled their capacity. They are now ready to supply fresh every day enough. more ot tnese perfect loaves,.so that all the wofnen who want Shults Cream Bread may have it. To keep pace with the increasing demand for this fine flavored bread, ground already has been bought for a new building in Brooklyn.. Ask your grocer for your loaf today. Shults Cream Bread is delivered to him fresh twice daily. New Every ingredient that makes the rich fine de Shults Cream Bread is the very brand you would use yourself. ** * The flour, the milk, the lard, the yeast, the sugar, the salt are the well-known, high-grade brands every housewife knows. They must be of the quality that appears on the finest tables in Pork. “* * Each of these high-grade ingredi- ents is tested twice. Once in the sam- le and later by baking an actual trial atch before the materials are made into bread for delivery. ** © Today it takes a mile of delivery wagons starting out twice daily from 12 big Shults bakeries to serve the half a million familics who eat Shulte Bread.