Lethbridge Herald (Newspaper) - February 6, 1973, Lethbridge, Alberta
TuescJoy, Februory 6, 1973 - THE LETHBRIDGE HERALD - 15 Fred Hess started baking after ship sank KRED'S BAKERY, 425 I3th St. N., in Westminster Plaza, was opened in December, 1968 after owner Fred Hess' ship sank. Mr. Hess has been in the bakery business 28 years. He received his training in Germany Where he was in the business 1.0 years. He moved to Vancouver in 1955 where he worked for three years in a French bakery shop. Mr. Hess then joined a national grocery store chain and worked and managed bakeries for the chain in Vancouver, Edmonton, Calgary and Leth-bridge. He opened Acadia Bakery in Calgary and expanded to four outlets. He sold these to buy into a ship at Penticton. The ship sank. BACK BAKING Mr. Hess returned to Leth-bridge where he rented the Town and Country Bakery for IV2 years before opening'Fred's Bakery at its present location. Besides Mr. Hess the firm has six full-time employees and three part-time workers witli an annual payroll in the $35,-000-$45,000 bracket. Capital investment is $27,000; gross sales are in the $75,000-$100,000 bracket; municipal taxes and licences total $370; ulili-ites run to $1,100; $14,000 is spent annually on local supplies and services; and the bakery operates in 1,750 square feet of rented premises. Most materials are purchased locally. Eight per cent of production is pastry and cakes with the rest being bread. Most of the product is sold over the retail counter Ln the bakery. Mr. Hess has decided to stay clear of partnerships and ships in the future. He gets a break from the bakery business, however, by breeding and raising horses. MARQUIS BAKERY, 4th Ave. and 7th St. S., owned by Raymond Wiese, has four full-time employees plus himself and two part-time employees. The firm has capital investment of $10,000, annual payroll in the $15,000-$25,000 bracket, gross sales in the $75,000-$100,-000 bracket, rents 2,200 square feet of premises, and spends about $20,000 annually for local supplies and services. Mr. Wiese, who learned the bakery trade in Germany, now is in his 19th year in the bakery business. When he moved from Germany to Leh'bridge in 1954, he had trouble getting back into the bakery business. He worked in the district beet fields for three years, got into construction work, was employed by a car dealer, then in 1959 secured a job in the former Penny's Bakery, where lie worked for four years. MOVES In 1963 Mr. Wiese joined Sven Ericksen at the Marquis Bakery and moved with him to the El Rancho where he stayed for three years until the disastrous El Rancho fire in .19-37. He then went to work for a year in an Ontario bakery returning to Lethbridge in 1968 to manage the Marquis Bakery. Mr. Wiese went into partnership in the Marquis Bakery for a year and purchased it in August, 1970. Bread and bakerv products are sold to the public through the Marquis Bakery Suor> and products are also sold in Blair- more, Fernie and Vancouver. Plans call for construction of a $70,000 bakery in the city employing eight to 10 persons for both wholesale and retail sales. While most materials are purchased locally, some flour is purchased in Calgary. Mr. Wiese would Mice to see a mill producing better quality flour located in Letbbridge. NIJ.SSON'S PIE SHOP, 1708 Mayor Magrath Drive, in the Zeller's-Safeway shopping centre, manufactures pies and more pies. The business turns out about 2,000 pies a month - nine inches across by V/2 to four inches thick. They retail for $1.89 to $3.49 (for fresh strawberry' each. Each pie weighs about three pounce. By the half-pound piece, eaten on the premises, the pie sells for 45 cents to 75 cents. Nilsson's makes more than 20 varieties of pies. Owner Draald Nilsson and his wife Judith work full time in the new business and employ three others on a part-lime basis. Payroll is in the $0-$15,000 bracket. Capital investment in the 2,200 square feot of roiled premises is $25,-000. Gross sales are in the $35,-000-$45,000 bracket. Half of the premises are used for kitchen and the other half for retail sales. Besides pie, the business also seizes ice cream, sandwiches, soft drinks and other beverages. All baiting is done by Mr. and Mrs. Nilsson. Mr. Nilsson, formerly in t h e cattle business, got. the ic'oa of opening the city's first and only pie shop after a tour of the U.S. He opened the Lethbridge business in April, 1971. EXPANSION Expansion plans call for opening of another retail outlet in Lethbridge and in other cities. Besides $275 for business taxes, $1,100 for power and $500 for natural gas, the business spends about $2,000 annually for local supplies and services. Flour is purchased from Ellison's, sugar from Canadian Sugar Factories, fruit from B.C., fresh strawberries from California, eggs from Bow Island, and dairy products locally. The business is open from 11 a.m. to 11 p.m. Monday to Wednesday and 11 a.m. to midnight Thursday to Saturday. It is closed Sunday. While most sales are local, people have purchased them to take home in Calgary, Vancouver and various parts of the U.S. Ericksen's Pastry Shop oldest retail bakery SVEN ERICKSENs PASTRY SHOP, 2021 3rd Ave. S., is the oldest retail bakery in Lethbridge. It was started by its present owner, Sven Ericksen, at the Marquis Hotel in 1950. In 1962 it was relocated at the El Rancho Motor Hotel. After the El Rancho fire in 1967 the bakery was relocated at its present premises. The bakery, owned by Lethbridge Caterers Ltd. of which Mr. Ericksen is president, employs five bakers and six sales staff at an annual payroll of $75,000. Capital investment is about $80,000. Gross sales in 1972 were in the $125,000-$150,000 bracket. The firm's specialty bread, pastries, decorated cakes and other bakery products are distributed through two retail outlets - one at the bakery in conjunction with Mr. Ericksen's Kentucky fried chicken outlet and the olher at his Mayor Ma- grath Drive Kentucky f r i e A chicken outlet adjacent lo Sven Ericksen's Family Restaurant. MORE OUTLETS Plans call for additional bakery product outlets in the city and district. Majority of the bakery's raw products are purchased locally: sugar from Canadian Sugar Factories, local flour, products from Western Canadian Seed Processors, and local eggs, butter and milk. The company spend'; about $60,000 annually for local supplies and services. Taxes rim another $4,000. The 2,400 square-foot building in which the bakery and retail outlet are located is situated on 21,000 square feet of property owned by Mr. Ericksen. HISTORY Mr. Ericksen moved to Canada in 1926 from his native Sandby, Denmark. He joined Picardy Ltd. in Calgary and EdTionlon as a dishwasher. He became manager of Picardy's Calgary operation in 1938 and manager of the firm's Alberta operations in 1942. In 1C31 baker E m i 1 Scheir-man joined Picardy's. He and Mr. Ericksen worked together until 1948 when Mr. Scheirman moved lo Vancouver. When Mr. Ericksen started the Marquis Hotel bakery in 1950, Mr. Scheirman joined him. Mr. Scheirman has been with the firm ever since. Mr. Ericksen's bakery, Kentucky fried chicken business and restaurant employ 85 to 90 persons with an annual payroll of $350,000. Capital investment in Lethbridge is $850,000. Stone oven There's nothing like o stone oven for baking, claims Alex Kogler of the North Side Bakery, as he removes rye bread from his oven for distribution os far os 500 miles from the city. The Austrian baker makes his own dough mixes, claiming pre-mixes ore poison ond should not b* allowed in Canada. COLONIAL BAKERY, 1112 6th Ave. S., started operations Dec. 10, 1970. The firm, which was started by Louis Dykslag and his brother, now is wholly-owned by Louis. Operating in 1,500 square feet of rented premises, the firm employs three persons full time plus Mr. Dykslag and one part time; annual payroll is in the $0-$15.000 bracket; gross sales are in the $60,000-$75,000 bracket; capital investment is $24,000; $18,000 is spent annually for local supplies and services; business tax and licence amounted to �160. Most of Colonial's bread and bakery products are sold over the firm's retail counter. Materials are supplied from Cal' > � and locally. A better flour mill in Lethbridge would heln the bakery business, said Mr. Dykslag. Mr. Dykslag has been in the bakery business nine years. He got his start with Lakeview Bakery where he apprenticed while attending the Northern Alberta Institute of Technology. He became sole owner of Colonial when he bourrht out his brother in June, 1972.