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Show I FEDERAL BAKERIES HAVE ' LATEST EQUIPMENT FOR PREPARATION OF FOODS Three Shops, Two Lunch Rooms and Ogdea's Newest Cafeteria Form Chain Which Has Grown in Few Years; Forty People Are Employed; Electric Devices Used for Baking Bread, Pastries, Pies and Cakes I Baking ami cooking with electrical Qulpment, in rooms that arc kept scrupulously clean, mark the business of the Federal System c.f Bakeries and lunch rooms as having reached a high fevel of commercial advancement fThree of these bakeries aro located in '.Ogdon, being owned and managed by Jliomus H. 3uyon. Bakery No. 1 was Jlrst established at 245S Washington Mftvenue; the No. 2 bakery was opened rU short time Jatcr at 356 Twenty-fifth Twenty-fifth street and the third. No. 3. at 2 115 Washington avenue, was the last .one opened of tho present igdcn system. sys-tem. Since tho first bakery opened there have been advances in tho science and business of baking, with now equlp-'jnent equlp-'jnent for these advances. Tho Federal Fed-eral bakeries of Ogdon have led in iuthese, and. although only established yfo:.' a comparativel short number of year?, the wonders of the mechanical equipment show tho progress that has Teen made. There have been installed i.in Store No 2 an electric broiler, elec- trie steam tablo and electric dish washer. These three piece of electrical electri-cal equipment mark the farthest ad vancement along such lines made by any Ogden house selling food to ogden og-den people. Electric hake ovens are used In both of the other stores. Establishment Es-tablishment of a cafeteria at Store No. 1 during recent months has been one i of the notable advances made by the .Federal System this year. The other 'two have lunch rooms as features of the business. The spotless white of the three stores marks them distlnc-tlvely distlnc-tlvely . 1 9 giving attention to thr. high standard of cleanliness At the same time the management of tho establishments estab-lishments has kept to Its high record I in not using substitutes, coloring matter mat-ter or fillers In Its products. "Greater efficiency and better scr-I scr-I vice to tho public" are the standards of the three bakeries, these being constantly con-stantly sought during the threo years .that the company has been In business. busi-ness. As a result the establishments I provide the best of bread and pastry, the best of products in tho lunch rooms, Fort people are now employed by the company, all WOrkinC to tho end of providing the highest quality of prodvicts and service. |