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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - June 22, 1971, Lethbridge, Alberta SATURDAY, JUNE 22, 1946 THE LETHBRIDGB HERALD PAGE NINE M'GAVIN BAKERIES OPEN NEW PLANT HERE m _ Bakery Plant Shows Progressive Expansion; Building is Triumph of Architectural Skill; Months of Planning And Labor Involved Tribute to Company MODERN OVENS EMPLOYED This natural lred circulating oven bakes some 1800 loaves of McGavbis Good Bread in exactly one left to rfcht. Hurley Shifter. Gordon FaUerson. Gordon Jackson. KEY ANDY DYKES, Office Manager Joined the company in July, 1930, worked as a route salesman fo- seven rears. Andy is an ac- tive member of the Canadian Legion. Besides a little garden- ing his chief hobby Js bowl- ing. FEED PRIDDLE, Cake Foreman Joined the company in Moose Jaw in 1930 as a baker's r-.piper. worked hi-" ua to be cake foreman in Moose Jaw and last rear was transferred to Isthbridge in. the capacity of cake foreman. DTJNCAX McCOLL. Route Sanerrispr Is one of the senior members of the staff in Lethbridge. joined the company in 1929. He worked as salesman until 1945 -when he was made route supervisor ____X F'ATTERSOJs TOM ARNOLD, CWFWWAV Bread Foreman Tom came to the company at WAI.A SHtKJiAA joined the company in Leth- the beginning of this year in a Joined the company in 1S41 ss number vtars newly-created position in the new shipping clerk and packer. He was pilous experience. In 1944 Gor- bakery, maintenance and repairs recently appointed shipping lore- ;jOn took over as bread foreman dept. Served overseas with the his present capacity. R..C.A.P. as a metal worker. The general public is invited any evening next week to see through the new bakery. Invitations are in the mail to each householder. It would be appreciated if you could visit the bakery on the evening indicated on the invitation card, if possible. Bring your card with you as a door prize will be drawn every evening. After many months of planning and patient labor, the new McGavin Bakery in Lethbridge has been completed and every citizen can take pride in the acquisition of this fine, modern of the most up-to-date bakeries in western Canada. are Inspiring words but it is only when they are translated into deeds that their worth is truly appreciated. In erecting their new plant, McGavin Bakeries Limited have expressed in tangible form their faith in the future development and prosperity of Lethbridge, and surrounding communities, and have spared neither expense nor effort in making it a worthy addition to the city in every respect. Keeping pace with the growth and development of the cities in which their plants are located is no new thing for McGavitt' Bakeries Limited. The extensive activities of this pioneer bakery firm have long been keyed to the progress of western Canada, and now with branches in Victoria, Vancouver, Edmonton, Calgary, Nanaimo, Regina and Brandon, it has become the leading bakery company of the west. From the inception of the Company in Edmonton in 19i3 the aim of McGavin Bakeries Limited has been to provide the people of western Canada with bread and bakery products second to responsibility which has not been undertaken lightly. The Company has been in the forefront in adopting the latest scientific and mechanical improvements in bak- ing processes. It was one of the first bakeries en the North American-continent to recognize the great value of the latest travelling ovens of extensive proportions. Cleanliness in the McGavin Plants is not a catch phrase __it is a religion. Science and the skill of expert bakers govern every operation in the production of the firm's products. With such a record and with the improved facilities of the new plant, McGavin Bakeries Limited are able to offer to Lethbridge residents bakery products and the services of the very highest order. Concrete blocks were chosen as construction material for the new Lethbridge plant, as being better suited for the wider range of temperature for the foothills city. The building measures Truss construction with split rings was employed and although the extent of the building made some posts necessary, these were placed so as not to interfere with the production line. The operation utilizes a basement and a ground floor. Flour, on delivery, is put down a chute and stored on the lower floor, being elevated to the fermentation room as required. Natural gas is used in the oven heating for the baking of the bread and- cakes. Because of the ex- tremes of temperature storm windows have been installed together with a complete ceiling insulation, as well as insulating board on the roof and a wide canopy over the windows to give shelter from the mid-day sun. A slight slope to the canopy reflects indirect lighting into the interior. Brick facing on the office section of the build- ing provides a colorful contrast to the walls of concrete blocks. These blocks and the insulation precautions pro- mote maximum coolness in the summer and comfort in the winter. Bakery design has another important insulation pro- blem in connection with the need for a uniform tempera- ture of 90 degrees in the fermentation room in the new building. This is achieved by the use of 4" cement blrcks insulated with 4" of rock wool. Meech Meech of Lethbridge acted as supervising architects for the building at this Alberta city. JAMES McGAVIN fresioent of tbe Company Establishment Indicates Company's Faith in City JBCOA'VlM. Sr. Central LETHBRIDGE MANAGER Manager, A. Gillis the increased of greater production and increased service. McGAVIN BROTHERS PIONEERED BAKING HELD IN THE WEST In the newly completed McGarin Bakery, Lethbridge now has one of the most up-to-date bakeries in Western Canada. Such an enter- prise, keyed to modern progress with improved methods and services, ex- presses the positive faith which the Company has in the growth and future prosperity of this com- munity. Improved service and modern ef- ficiency was the keynote in plan- ning the layout and placing the equipment in the new McGsvin plant. It is a model of ingenuity and planning and is a credit to Lethbridge as well as to the Mc- Gavin management. The outside of the plant presents a modem, clean-cut appearance and is prcof that an industrial building can be attractive and in- deed homelike. From landscaping to exterior finish the plant was de- signed with a view- to eye appeal as well as production efficiency. A tour through the plant shows the high state of perfection the turn- ing out of bread for public con- sumption has reached. Modem ma- chines handle practically every turn of the bread-making. All the latest types of machinery turn cut bread by automatic process, hardly being touched by human hands, in all the stages that it has to pass through before it is sent out on delivery- Allan was the first of the McGavin brothers to to Canada, some 33 years ago. Work in a Toronto bank gave hira first-hand insight into the opportunities in the. Canadian Wess. He wrote to brother James, who had a bakery in Barrel. Scotland. This business was sS. right in its way but offered little scope for growth. Jarces acted OB the suggestion that be sell out and try the skill ha had learned in new land. On his trip across the Dominion fee left the train in but he'd heard of Edmonton and decided to push on farther West Shortly after going to work for James Stinson, baker, in Edrsosicn, be bought the business. The McGavins Use to recall that part of the savings James employed for this initial venture in the West had been accumu- lated by sale of honey from bee colonies James kept as a TSIs is a. hobby the senior member of tSc iicGa-rfn enterprises has kept up is Ui5 present time, his apriary. on South. Manns Drive, Vanes-aver, being among his most prized possessions, original Edmonton business gave a account of Itself and in 1924 Campbell's Bakery was acquired. Later It was rebuilt en- larged. The Calgary branch was established in tee early 1930's. In the years 1927-29. the McGaviES, associated with other interests, purchased plants in Lethbridge, Brandon. Begins, Saskatoon and Victoria. All have been rebuilt and modernized and are as up-to-date as acy plant of comparable size in the west. AU have fermentation rooms equipped both temperature -nd humidity controls, and automatic timing. In the lifetime of the firm, ovens hare been greatly improved. No longer is the first loaf In the oven the last to come out. The modem automatic ovens are of the continuous type; nrsS loaf in is the first cat, ensuring uniformity of product, an important aspect of quality control. Story Of Growth And Enterprise Marks McGavin Expansion Program BRIGHT NEW OFFICES Partial view of the modern offices with staff left to right. Miss May Dykes Marion Aitkin, Mrs. 31. Moffat and Andy Dykes, the Lefhbridge office manager. Remarkable growth record of McGavin Bakeries in Western Can- ada is emphasized by the modern- ization and expansion program under way In three of the nine cities in which McGavin plants manufacture bread and cakes for distribution to thousands of points between the Coast and the Great Lakes and from the TJ.S. border to Canada's northern frontiers. How did a small bake shop started Jn the rear of a rambling old build- ing in Edmonton in 1913. become the organization of today, which, in the year just closed, made use of the flour from bushels of wheat and employ more than one thousand persons? James McGavin is president of the companies and his brother Allan is vice-president. The president's son. M. McGavin, long an active executive in the company, is a director. Robert McKee. Van- couver grain exporter and logging operator. :s chairman of the board. Other directors are H. Norman Davis of Montreal and Arthur At- kins of Medicine Hat. Cther officials include Stuart Johnstone, Edmonton, secretary- treasurer, and B. C. Brown, district manager. Saskatoon, with jurisdic- tion over Brandon. Regina and The ingredients for "Good'" Bread are carefully weight and mixed on the upper platform, placed in the plants. Plant managers giant mixers and emerse from the gaping machine to the dough trough. are: Jack Barberie, Edmonton; NEW'SPA'PEllfl IC H1V E DOUGH MIXING OPERATION Bert WUford. Saskatoon: Stan Wemp. Calgary; Evan Hanbury, Victoria: Ross Caslstnan, Nar.aimo: George Gillis. Lethbridge; Charles Freeman. Brandon; Reid Dredger, Regina. H. E. King 2s district sales repre- sentative for Lethbridge. Regina and Brandon. The greater part of the com- pany's distribution at ail points is through retail dealers. The Calgary business is entirely wholesale. Mc- Gavin plants throughout the weal supply in the aggregate thousands of country points by rail and freight carrier. This means consumption of a vast volume of Canadian farm products. In addition to barrels of flour, the production from bushels of wheat, the in- dustry requires annually, quantities of eggs, butter, beet sugar, lard, shortening, malt, milk, fruit and nuts. Honey is also used, when avails bie. Bakery- interests of the McGavins have not been confined to Western Canada. For about four years ago James McGavin and his brother Allan, in addition to the Canadian undertakings, operated a plant m Denver. Colorado. For some time they also conducted a business in Los Angeles, which was disposed of to the Langendorf organization. Associated with others, James is interested In the Barbara Ann Bak- ing Co. of California, one of the largest on the Pacific Coast. BREAD SHOP MAKE-UP CORNER Here (he doueh is divided into the individual loaves on the left, moves up the belt to the rounder shaping, then to the overhead proofer. Other machines are moulder and daueh-brcak. NEW SPA PES.fi R C H1 for ;