Leaving their home in Austria-Hungary, Charles and Maximilian Fleischmann came to America in search of a better kind of life. The brothers quickly discovered the perfect way to achieve it...creating a better kind of bread. The Rise of Better Tasting Bread (1868) Bread in America, made with unreliable home-brewed starters and leaveners, was no match for the light, tender breads Charles and Max had enjoyed back in their homeland. The Fleischmann brothers knew there was a better way. But first they had to raise money before they could start making a better-rising loaf of bread. So they formed a partnership with a successful American businessman, James Gaff.
The Fleischmann brothers built a yeast plant in Cincinnati, Ohio, with the financial backing of Gaff. Here they produced and patented a compressed yeast cake that revolutionized home and commercial baking in the United States. The new yeast had excellent leavening power, delivered consistent quality and made a great tasting bread. The Fleischmanns had created America’s first commercially produced yeast, the very same one that was to become the country’s best-selling yeast – from that moment until today.
A Household Name
In 1876, Charles and Max Fleischmann used the occasion of Philadelphia’s Centennial Exposition to introduce their new yeast to a much wider audience – the 10 million visitors to the exposition. Few could resist the incomparable aroma of the fresh-baked bread wafting from the popular Fleischmann’s concession, which was named ‘The Vienna Bakery.’ People were drawn to taste fresh Viennese bread baked on the premises and served with coffee, ices and chocolate. By the end of the exposition, America had discovered compressed yeast cake and Fleischmann’s® yeast had become a household word.
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