Milling & Baking News - April 8, 2009 - 25

Baking Hall of Fame:
A growing legacy

ith the induction of four
this past March, the American Society of Baking's

Hall of Fame membership has blossomed
Dean
and
Catherine
to 30. The Hall of Fame was established
Betty Arnold
T. Clark -
- When Mr.
Brownberry
in 2006 and resides at AIB International in
Arnold
was
Ovens
was
dismissed from
established
Manhattan, Kas. Each year inductees are
his job at a bakin 1946 when
ing company
Mrs. Clark and
honored in the spring at the A.S.B.'s Bakbecause of an
her husband
allergy to flour,
Russell took
ingTech in Chicago. Their contributions
he and his wife
out a $7,000 mortgage on the Mildecided there
waukee home to buy an oven, a
spanned centuries.
was a need for
mixer and a delivery truck. The
"a better loaf
company was named Brownberof bread." With
ry because the bread, baked from
only $600 in severance pay, the couple in whole grain flour, came out of the oven "brown as berry."
January 1940 began baking, slicing and
hand delivering bread. Soon thereafter,
William Entenmann - While it was his
with the help of a $1,500 bank loan, the Arnolds established
son who began to give the products fame
their first commercial bakery. In 1959, they purchased a
and a daughter-in-law and grandsons
24,000-square-foot plant in Florida and in 1964 built one of
who built Entenmann's, Inc. into one of
the world's largest baking plants, in Greenwich, Conn. Mr.
the nation's largest sweet goods baking
Arnold helped pioneer the freezing process in bread.
companies, it was William Entenmann
who established the business in New
Ninnie Baird - When her husband WilYork in 1898. He helped build the comliam was no longer able to work at his
pany's reputation by delivering bread,
Fort Worth, Texas, bakery that supplied rolls and cakes door-to-door in a horse-drawn buggy.
local restaurants, Mrs. Baird began baking bread, pies and cakes for her neighCharles Fleischmann - Mr. Fleischmann
bors. When her husband died a few years
created compressed yeast for the comlater, Mrs. Baird and her sons continued
mercial market more than 140 years ago,
selling Mrs Baird's bread, laying the
an invention that revolutionized the bakfoundation for what became one of the
ing industry. Compressed yeast offered
most recognized names in the baking industry.
a lighter, tender bread crumb for home
and commercial baking.
Thomas E. Belshaw - President of
Belshaw Bros. from 1956 to 1991, Mr.
William Howard FlowBelshaw was also an inventor whose
ers and Joseph Hampton
name appeared on numerous patents, inFlowers - With the vicluding such innovations as apparatuses
sion to see what the marfor moving food objects through a fryket needed and the drive
ing tank and apparatuses for filling edto make it happen, the
ible products. By 2007, the company was
Flowers brothers opened
making some machines that were able to
Flowers Baking Co. in
drop 10 dozen donuts an hour and others capable of dropThomasville, Ga., in 1919.
ping 2,000 dozen donuts an hour.
From the time in the 1920s
when the company advertised its bread, 9c per loaf, as "saniRussell T. Bundy - After 25 years as tary as sunshine" Flowers has been transformed from a strong
a national sales manager for Ecko/ regional baker into a national baked foods company.
Glaco, a prominent maker of baking
pans and supplier of coating services,
William J. Hoover - As president
Mr. Bundy tried his hand at entrepreof the American Institute of Baking
neurial ventures. Several setbacks in the
for 18 years, Dr. Hoover helped overglazing business led Mr. Bundy toward
see the organization's move from
a successful venture selling used bakChicago to Manhattan, Kas. With
ing pans. He is recognized for opening
this action, he helped bring synergy
the first facility to make quality pan cleaning and coating
in Manhattan among the AIB, Kanservices readily available to Midwestern bakeries. He has
sas State University, and the Grain
built a vast collection of baking memorabilia that he disMarketing and Production Research
plays in the Bundy Museum of the Baking Arts.
Center of the U.S. Department of Agriculture. He is
52 / April 7, 2009

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Milling & Baking News - April 8, 2009

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