History of Orange County, California : with biographical sketches of the leading men and women of the county who have been identified with its earliest growth and development from the early days to the present . er his household. For twenty years he hasdevoted on an average not less than eighteen hours a day to his business interests; andit has been this careful attention to details, ever anticipating the wants of his ever-increasing patrons, that has enabled him to win out despite high-cost times. He was born at Chicago on June 22, 1879, the son of Joseph and Gertrude (Stoltz)Cochems, with wh
History of Orange County, California : with biographical sketches of the leading men and women of the county who have been identified with its earliest growth and development from the early days to the present . er his household. For twenty years he hasdevoted on an average not less than eighteen hours a day to his business interests; andit has been this careful attention to details, ever anticipating the wants of his ever-increasing patrons, that has enabled him to win out despite high-cost times. He was born at Chicago on June 22, 1879, the son of Joseph and Gertrude (Stoltz)Cochems, with whom he came to California and Los Angeles in the late eighties- In1905 his father settled at Orange and there started, with W. W. Ward, what is stillknown as Wards Bakery, although it was then called Cochems & Wards Bakery. Hisfather had come to Los Angeles in 1886; and his mother—who is still living with oursubject—followed, bringing her three sons and daughters. Joseph Cochems hadlearned his trade in Germany, and so had no difficulty in giving satisfaction to thepublic when he opened a bakery in Chicago. On coming to California he opened abake-shop first at Los Angeles, and later came to < yl^ Cyc^c^v^p^^f-x^ HISTORY OF ORANGE COUNTY 437 Having learned the art of baking from his father, William Cochems started outas a journeyman baker, and worked in San Francisco, Santa Barbara and Sacramento,as well as San Diego; and held positions as baker at the celebrated Hotel del Coronadoand also at the Raymond at Pasadena. Only when he was satisfied tliat he hadmastered the ins and outs of the trade did he set up for himself. As a starter, he bought out H. L. Smith, in 1901, and took charge of his bakeryat 309 North Main Street, in Santa Ana. Three years later he removed to 210 EastFourth Street, and here he has been ever since. He has a full, sanitary equipment forhis bakery, and produces nothing but the purest of pure food, from the best of wheatflour, eggs, sugar, mil
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