. The Cuba review. THE CUBA REVIEW. 21 BREAD BAKING IN CUBA. Native Ovens Not Well Built—American Bread Well Liked—Real American Bakeries Needed. Cuban bakeries are not just what the American population, andl in fact, the Spanish and many of the Cuban popu- lation in Cuba, desire. There are nu- merous Cuban laakeries in every city and town. These bakeries do not resemble the good old-fashioned American bakery by any means. The bakeries and the eating houses are often joined. The baking department is in the -rear of the building, and things are not always ex- tremely clean. The men work in the
. The Cuba review. THE CUBA REVIEW. 21 BREAD BAKING IN CUBA. Native Ovens Not Well Built—American Bread Well Liked—Real American Bakeries Needed. Cuban bakeries are not just what the American population, andl in fact, the Spanish and many of the Cuban popu- lation in Cuba, desire. There are nu- merous Cuban laakeries in every city and town. These bakeries do not resemble the good old-fashioned American bakery by any means. The bakeries and the eating houses are often joined. The baking department is in the -rear of the building, and things are not always ex- tremely clean. The men work in the heat and are practically without clothing. The ovens are built of brick, stone, cement and sand. There are always cob- webs and dust about. The bread is not made so white and soft as the American. ^'^- 5 baker makes his bread. The Cubans prefer the hard, brittle crust on the loaves, and they like to have their loaves good and long. The native bakers turn out a great many buns, and these buns are baked with a crust as hard as crackers. You grate your teeth on the crust. It is taken for granted that you will eat your hard- crusted bread and rolls with coffee, and saturate the coffee through the bread. Hence the coffee-saloon and the bread- baking institution run along well to- gether. There are bakeries independent of the eating establishments, and these bakeries supply the people. There are carts run the same as in the United States. The' bread costs more here, because prac- tically all of the flour is imported. There is a duty to be paid and cost of freight. There are losses in weight and by theft. There are the rats to eat into the flour, and oftentimes the wet gets into it and destroys much of it. All these losses must be added to the cost of turning out bread and rolls for the' consumer. Therefore prices run high even though the native labor in the bake house is much less than the cost of labor in the bake house at home. The American bakeries are opened up in cities and
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