AN UP-TO-DATE BAKERY.
The bakery was planned on what were then the most modern lines. It contained twenty-eight ovens. Twenty-four of these were Scotch bread ovens, while three were specially built for the production of pastry, scones, etc., and one was a revolving oven for the production of pan loaves. In the original plan there was a proposal for a travelling biscuit oven, and space for this had been left in the bakery. The flour loft was on the top floor of the building, and everything was arranged for convenience and rapidity of output. The facilities provided for an output of some 700 sacks per week, and when the new premises were planned it was thought that there would be ample accommodation to meet the requirements of the Society for a number of years, but so great had been the development of the Society’s business while the bakery was in course of erection, and so rapid was the increase when the new premises were opened, that soon the question of extensions was again to the front.