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Lethbridge Herald Newspaper Archives

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Lethbridge Herald (Newspaper) - February 6, 1973, Lethbridge, Alberta 16 - THE LETHBRIDGE HERALD - Tuesday, February ft, 1W�* Ready for baking After dough has been divided and rounded by machines on the left it gees into the overhead proofer which allows it to relax and rise. The balls of dough are then fed into the moulder-panner, right, which flattens them like pancakes, releases the gases, rolls them into leaf size and automatically deposits rolls into baking pans. Austrian baker 'praises stone oven for success Finished product Huge oven at McGavin's bakery has 22 rotating shelves, can bake 792 loaves of bread at a time, and can turn out 2,100 loaves an hour. After bread is baked it is cooled prior to bagging. WORTH SIDE BAKERY, 610a 13th St. N., is the only manufacturer of rye bread south of Calgary, claims owner Alox Kogler. The rye bread is retailed as far as 500 miles from Lelh-bridge, from Edmonton in the north to various centres in Montana in the south and into southeastern B.C. North Side produces between 85,000 and 90,000 loaves of rye bread a year. Mr. Kogler, a master baker from Austria, attributes the success of his rye bread and other bakery products, to his stone oven, the only one in southern Alberta. The stone oven, with 10-inch thick walls, requires more work, says Mr. Kogler, but the quality and taste of the finished product is well worth it. A baker is a craftsman, he maintains, and the quality of his product determines how good a craftsman he is. Mr. Kogler is almost fanatic about dough mixes. They are poison, he says, and one of these days will be banned in Canada. Some bakeries use mixes which contain chemicals to inhibit mould and to do other things. He says he never uses mixes and never will. Bom in Austria in 1931, Mr. Kogler has been in the bakery business 27 years now. He worked in bakeries in Austria from 1945 to 1951 when he moved to Canada. H i s wide-ranging athletic ability served him well when he first arrived in this country � and helped him secure jobs in the sugar beet fields, construction and in the coal mines. In 1952, however, he returned to his love of baking and worked for Sven Ericksen until 1961 when he started North Side Bakery at 5th Ave. and 13th St. N. City council drew his wrath when it announced plans to ban parking on parts of 13th St. In 19G9 he moved h i s operation north to its present location so customers would have off-street parking. The bakery has a full-time staff of six and one part-time employee with an annual pay-r o 11 in the $25,000-$35,000 bracket. Capital investment is $32,000; gross sales are in the $75,000 - $100,000 bracket; municipal taxes on the 1,4.00-s g u a r e-foot bakery are $210; and an estimated $22,000 is spent annually for local supplies and services. Besides the rye bread, North Side produces 50,000 loaves of white bread a year, 10,000 loaves of whole wheat, 32,000 dozen dinner buns, 15,000 dozen finished pastries and 24,-000 dozen donuts. North Side retails its product over the counter in the front of the bakery and through the Coaldale Bakery which is also owned by Mr. Kogler. Products are also wholesaled to other bakeries, restaurants, schools and other institutions. QUALITY BAKERY, 1640 Mayor Maprath Drive, was established about 10 years ago and was purchased in May, 1972 by Paul Burkhart who has been in the bakery business 14 years. Mr. Burkhart received his masters baker certificate in Germany. He worked for two years in Switzerland and VM years in Belgium. In 1965 he moved to Toronto where he worked in a bakery, then to a Vancouver bakery and to Castlegar where he was bakery manager for a chain store. He then purchased the Lethbridge operation. He has one full-time employee; capital investment of $20,000; gross sales in the $45,-000-$60,000 bracket; pays business tax of $190; spends an estimated $14,000 annually for local supplies and services; and operates out of 900 square feet of rented premises. Bread, buns and fancy pastry are sold over the counter in the premises. Materials are purchased locally and from Calgary. Mr. Burkhart would like to see a paper box manufacturer and paper supplier located in the city. "VALUE VILLAGE BAKE SHOP, 12G9 6th Ave. S., started in 1963 with a staff of three to serve the Hofer and Wood Ltd. grocery store customers. The corner now is owned by Value- Village Markets Ltd. which is managed by G. W. Westwood. The bake shop, which produces bread and bakery products for retail sales over the counter and through the store, has a staff of seven full-time employees and one part-time. Capital investment is $25,000; an e s t i mated $30,000 is spent annually for local supplies and services; business tax and licence cost $106; the shop operates in 850 square feet of premises owned by Value Village. IGA BAKERY, in the Centre Village Mall, manufactures dough products, sweet dough products, danish pastries, nies, cookies, cakes and wedding cakes for retail sale in the store. The operation has four full-time and three part-time employees. Materials are supplied from various manufacturers in Alberta that cater to the bakery industries. The bakery does more than $100,000 in business annually from its 3,000 square feet of operating space. The IGA bakery and store are owned by Home and Pit-field Foods Limited, Box 2266, Edmonton, which rarries on a wholesale grocery operation and holds the IGA. franchise for Alberta. ;