From the forword
This book contains the best recipes and mixes used in my experience of twenty years as a practical baker, and have been responsible for whatever success I have enjoyed. As a student of baking practice and advisor to many wholesale bakers, as well as smaller establishments and in my own business, I have found opportunity to thoroughly demonstrate their practicability and desirability from a profit and trade building standpoint. I have tried to make the directions and explanatory notes as clear and concise as possible, and hope they will help you to make a better or more varied line of goods. Used with care and good judgment, I hope they will be appreciated by the trade in general. These recipes have been prepared especially for those bakers who desire to build up a better class of trade.
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