I've lived in Boston's Dorchester Area from 1965 until 1993. You take so many things for granted as you go to work, shopping, and recreational activities. You are practically in a robitic state of mind as you travel from one place to another. You see things, but you don't see them.
Unless someone takes the time to point out something special you need to be aware of, you just aren't aware of it.
As some of you know, I've been "wintering" in Boston the past 3 years and as I travel thru this city with different eyes and a camera, I am discovering facts about landmarks I had no idea I was passing, and was totally oblivious of their importance.
From time to time I'll share my 'new discoveries' with you through this Blog.
Do you like chocolate? Does the mention of the word get your tastebuds ready to receive that creamy, smooth, delicious fudgy taste on your tongue??
Did you know chocolate was introduced to most of the United States of America by John Hannon, a penniless Irishman who was skilled as a chocolatier, a craft he learned in England? Though there were other chocolatiers available, John Hannon was able to make business connections which after his death eventually eradicated competition. It's a long story. One that begins to sound like a soap opera if you read a variety of accounts. So I'll just report the generally accepted version here.
In 1765 John Hannon teamed up with Dr James Baker (yes, a medical doctor) along the banks of the Neponset River in Dorchester, Massachusetts and started a business producing "Hannon's Best Chocolate." The business thrived for 15 years until Mr Hannon decided to take a trip to the West Indies in 1779 and due to reasons we'll never know of did not return. The following year his wife sold the company to Dr Baker who changed the name to; guess what: "The Baker Chocolate Company."
If you come from the "old school" of cooking you recognize that name from having a cannister of Baker's Chocolate in your kitchen. That little box of wonder was the only way you got to enjoy hot cocoa in the winter and chocolate frosting for your cakes and cupcakes. Dr Baker's family built the business and copyrighted the name "Baker" for future generations.
In 1896 the company was sold to the Forbes Syndicate who added 5 buildings over the next 30 years and started advertisments in a variety of magazines to attract sales. They even gave away coupons to be redeemed for bone china, bookends, spoons, serving trays, and published a cookbook every year.
In 1927 the Postum Cereal Company purchased the Walter Baker Company and moved operations to Dover, Delaware in 1969. The Postum Cereal Company became known as General Foods. In 1989 the Baker Company was incorporated in Kraft Foods when it acquired General Foods.
In addition to producing a variety of baking chocolates: German Sweet, semi-sweet, bitter-sweet, unsweetened, white decorating, premium white, dipping, and semi-sweet chunks; the Baker Company also produces Angel Flake Coconut.
I personally wouldn't use any other coconut flakes when baking my cookies, pies and cakes! It's the most moist on the market. My grandmother and godmother used nothing else for their coconut cake frosting!
Today the Baker Chocolate Factory has been turned into upscale condos and apartments. I couldn't find a price for the condo units (perhaps because none are available) but the apartments rent in the range of $1138 to $2700 per month. The main Baker building has been turned into a residence for artists with studio/loft apartments for rent.
Unless someone takes the time to point out something special you need to be aware of, you just aren't aware of it.
As some of you know, I've been "wintering" in Boston the past 3 years and as I travel thru this city with different eyes and a camera, I am discovering facts about landmarks I had no idea I was passing, and was totally oblivious of their importance.
From time to time I'll share my 'new discoveries' with you through this Blog.
Do you like chocolate? Does the mention of the word get your tastebuds ready to receive that creamy, smooth, delicious fudgy taste on your tongue??
Did you know chocolate was introduced to most of the United States of America by John Hannon, a penniless Irishman who was skilled as a chocolatier, a craft he learned in England? Though there were other chocolatiers available, John Hannon was able to make business connections which after his death eventually eradicated competition. It's a long story. One that begins to sound like a soap opera if you read a variety of accounts. So I'll just report the generally accepted version here.
In 1765 John Hannon teamed up with Dr James Baker (yes, a medical doctor) along the banks of the Neponset River in Dorchester, Massachusetts and started a business producing "Hannon's Best Chocolate." The business thrived for 15 years until Mr Hannon decided to take a trip to the West Indies in 1779 and due to reasons we'll never know of did not return. The following year his wife sold the company to Dr Baker who changed the name to; guess what: "The Baker Chocolate Company."
If you come from the "old school" of cooking you recognize that name from having a cannister of Baker's Chocolate in your kitchen. That little box of wonder was the only way you got to enjoy hot cocoa in the winter and chocolate frosting for your cakes and cupcakes. Dr Baker's family built the business and copyrighted the name "Baker" for future generations.
In 1896 the company was sold to the Forbes Syndicate who added 5 buildings over the next 30 years and started advertisments in a variety of magazines to attract sales. They even gave away coupons to be redeemed for bone china, bookends, spoons, serving trays, and published a cookbook every year.
In 1927 the Postum Cereal Company purchased the Walter Baker Company and moved operations to Dover, Delaware in 1969. The Postum Cereal Company became known as General Foods. In 1989 the Baker Company was incorporated in Kraft Foods when it acquired General Foods.
In addition to producing a variety of baking chocolates: German Sweet, semi-sweet, bitter-sweet, unsweetened, white decorating, premium white, dipping, and semi-sweet chunks; the Baker Company also produces Angel Flake Coconut.
I personally wouldn't use any other coconut flakes when baking my cookies, pies and cakes! It's the most moist on the market. My grandmother and godmother used nothing else for their coconut cake frosting!
Today the Baker Chocolate Factory has been turned into upscale condos and apartments. I couldn't find a price for the condo units (perhaps because none are available) but the apartments rent in the range of $1138 to $2700 per month. The main Baker building has been turned into a residence for artists with studio/loft apartments for rent.
Another view of the Baker Complex
Here is a shot of the Neponset River that runs through the grounds
You know me; I had to put in some nature scenery found on the grounds
Here is a link to check out photos of the living quarters and more of the grounds than I had access to with my camera if you would like to see more; plus you can see if apartments are available and fill out an application if so inclined:
http://www.bakerchocolateapartments.com/BakerChocolateMA/Index.aspx
This link shows more photos of the grounds, kitchens, livingroom, common areas, etc.
Wow!! mass-Chocolate production began in Dorchester, Massachusetts for our country in 1765, two-hundred and forty seven years ago!!!
