Unique Salads Are Her Specialty
Parent Issue
Day
24
Month
February
Year
1993
Copyright
Copyright Protected
- Read more about Unique Salads Are Her Specialty
- Log in or register to post comments
Fresh Bread And Lots Of Dill At Jacques Patisserie
Parent Issue
Day
5
Month
March
Year
1998
Copyright
Copyright Protected
- Read more about Fresh Bread And Lots Of Dill At Jacques Patisserie
- Log in or register to post comments
Valentine Baker
Parent Issue
Day
10
Month
February
Year
1988
Copyright
Copyright Protected
- Read more about Valentine Baker
- Log in or register to post comments
Jacques Patisserie Brings A Taste Of Europe To Town
Parent Issue
Day
10
Month
January
Year
1986
Copyright
Copyright Protected
- Read more about Jacques Patisserie Brings A Taste Of Europe To Town
- Log in or register to post comments
Jacques Patisserie Will Open Early Next Week
Parent Issue
Day
28
Month
June
Year
1985
Copyright
Copyright Protected
- Read more about Jacques Patisserie Will Open Early Next Week
- Log in or register to post comments
Mom Toney blocks life's toughest punches
Parent Issue
Day
17
Month
October
Year
1991
Copyright
Copyright Protected
- Read more about Mom Toney blocks life's toughest punches
- Log in or register to post comments
Sugar Bin Bakery, 1977 Photographer: RJ Godin
Year:
1976
Copyright
Creative Commons (Attribution, Non-Commercial, Share-alike)
- Read more about Sugar Bin Bakery, 1977
- Log in or register to post comments
Gauss Baking Co. Operations, February 1955
Year:
1955
Published In:
Ann Arbor News, February 12, 1955
Caption:
FERMENTATION NEXT: After the mixing process is complete, the dough must be allowed to ferment for about four hours before production can continue. Gayle Horseman is examining the dough.
Ann Arbor News, February 12, 1955
Caption:
FERMENTATION NEXT: After the mixing process is complete, the dough must be allowed to ferment for about four hours before production can continue. Gayle Horseman is examining the dough.
Copyright
Copyright Protected
- Read more about Gauss Baking Co. Operations, February 1955
- Log in or register to post comments
Gauss Baking Co. Operations, February 1955
Year:
1955
Published In:
Ann Arbor News, February 12, 1955
Caption:
OPERATION SPONGE: In this mixing machine at the Gauss Baking Co., 300 Hill St. dough material called the "sponge" or core of the bread is united. William McGraw is the mixer.
Ann Arbor News, February 12, 1955
Caption:
OPERATION SPONGE: In this mixing machine at the Gauss Baking Co., 300 Hill St. dough material called the "sponge" or core of the bread is united. William McGraw is the mixer.
Copyright
Copyright Protected
- Read more about Gauss Baking Co. Operations, February 1955
- Log in or register to post comments
Gauss Baking Co. Operations, February 1955
Year:
1955
Published In:
Ann Arbor News, February 12, 1955
Caption:
LAST STEP: After baking, the bread is sliced and wrapped automatically. Loaves seen here are ready for shipment. Working here are (from left) Nelson Hinz, Gertrude O'Dell and Theresa Hill.
Ann Arbor News, February 12, 1955
Caption:
LAST STEP: After baking, the bread is sliced and wrapped automatically. Loaves seen here are ready for shipment. Working here are (from left) Nelson Hinz, Gertrude O'Dell and Theresa Hill.
Copyright
Copyright Protected
- Read more about Gauss Baking Co. Operations, February 1955
- Log in or register to post comments