Grammar

Instead of trying to work within a price, Mrs. Rudkin made the loaf she could conceive, then computed a price.

Local grocers in neighbouring towns got the first loaves she baked. They sold out within an hour.

The manager cut her sales talk short and asked for a slice of the bread.

Makeshift equipment gave way to professional ovens, and local employment boomed.

The bread was still kneaded by hand, flavoured with pure honey, and mixed with the best milk. It was set to rise in a room where humidity was supplied by a teakettle boiling on a one-burner stove.

The prime qualification of 28 young women hired was that they should know nothing about making bread. Mrs. Rudkin wanted to be sure they would do it entirely her way.

She had no paid advertising, but doctors gave an initial push by recommending the bread to patients.

Through leaflets occasionally packed with the bread, Mrs. Rudkin announced new products as they were added.

Her most astonishing leaflet announced that the loaf size was being increased from 22 to 24 ounces. Increased sales had resulted in a saving, passed along in this way to the consumer.

Pepperidge Farm Bread now goes out through ten distributors ranged between Boston and Washington. Four shiny trucks cart it to 250 grocers.