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Clifford Hedlund Battles With the Cookie Dough at Quality Bakery, April 1974

Clifford Hedlund Battles With the Cookie Dough at Quality Bakery, April 1974 image
Published In
Ann Arbor News, April 28, 1974
Caption
3:30 A.M. ~ Dawn has not cracked, but Clifford Hedlund, above [this photo] is already battling sticky cookie dough, which Burt Lutz forces through the cookie machine at right. Doughnuts must be ready early to get to the restaurants for the breakfast rush, so Harold Jacobs, below left, hurries another batch into the fryer, while Bob Dickson, below right, puts up the finished orders.

Bob Dickson Fills The Orders at Quality Bakery, April 1974

Bob Dickson Fills The Orders at Quality Bakery, April 1974 image
Published In
Ann Arbor News, April 28, 1974
Caption
3:30 A.M. ~ Dawn has not cracked, but Clifford Hedlund, above is already battling sticky cookie dough, which Burt Lutz forces through the cookie machine at right. Doughnuts must be ready early to get to the restaurants for the breakfast rush, so Harold Jacobs, below left, hurries another batch into the fryer, while Bob Dickson, below right [this photo], puts up the finished orders.

Harold Jacobs Fries Up the Doughnuts at Quality Bakery, April 1974

Harold Jacobs Fries Up the Doughnuts at Quality Bakery, April 1974 image
Published In
Ann Arbor News, April 28, 1974
Caption
3:30 A.M. ~ Dawn has not cracked, but Clifford Hedlund, above is already battling sticky cookie dough, which Burt Lutz forces through the cookie machine at right. Doughnuts must be ready early to get to the restaurants for the breakfast rush, so Harold Jacobs, below left [this photo], hurries another batch into the fryer, while Bob Dickson, below right, puts up the finished orders.

Jim Lutz and Gene Horning Making Bread at Quality Bakery, April 1974

Jim Lutz and Gene Horning Making Bread at Quality Bakery, April 1974 image
Published In
Ann Arbor News, April 28, 1974
Caption
There were once seven full-line bakeries in Ann Arbor. Now Quality Bakery on Main Street is the only one left. Gene Horning, 71, has worked at Quality and its predecessors since 1926. As at left, he still ties on his apron each day before dawn, then, below [this photo] joins Jim Lutz at the bread bench. Dutch crust, whole wheat and french every day. Cracked wheat three times a week. Oatmeal bread on Thursdays.