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Swiss Raisin Bread

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by

Dawn Jenkins

on 1 May 2010

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Transcript of Swiss Raisin Bread

Pepperidge Farm Cinnamon Raisin Swirl Bread Margaret Rudkin began baking bread in 1937 for her youngest son Mark who had asthma and was allergic to most commercially processed foods. She developed an edible recipe for bread without preservatives or artificial ingredients which also tasted good. Her son's doctor recommended it to his other patients and encouraged her to bake more bread. She approached the owner of a local grocery store to see if he would be willing to sell her "Pepperidge Farm" bread. After tasting a slice, he took all the loaves she had brought with her and placed an order for more. Margaret's husband Henry, a Wall Street broker, began taking loaves of bread with him to New York to be sold in specialty stores. She soon moved the growing business out of her kitchen and into her garage, then into a factory in 1940. Rationing during World War II forced her to cut back production because she refused to use inferior substitutes for her top-quality ingredients. In 1947 Margaret opened a state-of-the-art commercial bakery in Norwalk, Connecticut. The End
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