The Bakery-Memories of David Lemar Ruesch-Written by Marilyn Ruesch Schneider
from Notes
from an interview with David Lemar Ruesch with Schneider
grandchildren-Thanksgiving 1983.
Key: I=Marilyn Ruesch Schneider, Dad=David Lemar Ruesch,
Grandpa = David Ruesch, Grandma = Mary Ann Miller
Dad's earliest memory was of his father (Grandpa) surveying
the bare ground for the bakery which he later built. Dad was 4 or 5 years old when it opened.
The Bakery: It was a
bakery, restaurant, and grocery store.
Grandpa ran all of them. Grandma
helped with the restaurant and too care of the children. They served ham and eggs for breakfast. They also served steaks, cinnamon rolls and
donuts at the restaurant. Dad helped
with deep frying the donuts. He looped
them through a tick and put them on a tray out of the deep fast. Dad spent a great deal of time studying, so
he didn't exactly work full time.
During rabbit hunting season, people would bring in rabbits
to be cooked. They always had icecream
on hand.
Grandpa borrowed money from the bank (on good character
alone) to start the bakery. He used the income
to invest in farms. He thought his boys
would all become farmers and was gathering land for them. However, at the same time he was always
talking about the value of education. He
himself had gotten married and immediately left on a mission to Germany, while
his wife working as a "nanny" for wealthy people in Salt Lake
City. None of his own sons went on
missions, but all graduated from college with Masters Degrees in Business
Administration and/or Accounting.
At Christmas time the bakery always had a beautiful, perfect
15' Christmas tree. Some of the
townspeople would be asked to go up to the mountains and cut one for the
bakery.
Grandpa has gone into Salt Lake City after he located the
bakery site to learn the business-It took 3 months.
All the kneading was done by hand. At First they didn't slice bread, but later
they had a slicer. As the children got
older they all helped. dad had the job
of sweeping out and running the bread wrapping machine. The big furnace needed stoking with coal to
bake the bread. How did they know the
proper temperature?--They had thermometers in the ovens. They used a long stick for fishing out the
bread from the ovens.
For years they lived above the bakery, where there were
several bedrooms. They ate in the huge
kitchen of the bakery. Hours for the
bakery: Open when they got up, closed when they went to bed. Grandpa got up very early to start the
bread. They had radiators for heating
the house. Dad got burned many times.