Three bakers take a break outside their bakehouse in Upper Hutt in the 1890s. The main bread preference established by this time was for light, white bread made from wheat. Brown bread carried a stigma of poverty. Rye breads and other types of breads brought to New Zealand by German and Scandinavian settlers were lost to the British preference for white wheat bread.
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Alexander Turnbull Library
Reference: 1/2-106501; F
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