Story: Food and beverage manufacturing

Upper Hutt’s first bakehouse

Upper Hutt’s first bakehouse

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

Permission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Mātauranga o Aotearoa, must be obtained before any re-use of this image.

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How to cite this page:

Sarah Wilcox, 'Food and beverage manufacturing - Bread', Te Ara - the Encyclopedia of New Zealand, (accessed 20 June 2024)

Story by Sarah Wilcox, published 11 Mar 2010