Regulations for Baking and Sale of Bread 1816


Having ascertained that many bakers had been supplying shortweight bread of inferior quality, His Honour the Lieutenant-Gover­nor announced that production and sale of bread would be controlled. All persons who wished to operate a bakery were required to obtain a licence, costing 5 shillings sterling, from the Police Officer.

Granted a licence the baker was required to display his name prominently on his premises while bread produced by him has to be stamped with his name or initials in such a manner as to “be perfectly distinguish­able”. Breads offered for sale and not prop­erly marked would be seized and forfeited, one half being given to the poor and the balance to the person making the seizure. Bakers had to have a beam and scales with proper weights so that customers could weight their purchase if desired.

Bakers were not permitted to bake bread, rolls or cakes on Sunday except in as far as might be necessary, but could prepare the dough for Monday’s baking. No meat, puddings, pie, tart or victuals could be removed from the bakery during Divine Service. An offender could be fined 3 pounds plus costs

Should the fine be not paid within 3 days the offender’s goods and chattels might be seized and sold.

In 1816 the cost was 10 pence per loaf of wheaten bread. In Jan. 1817 the price was reduced to 9d.  A loaf of household bread of the same weight would cost 7d

(Taken from RAHS Journal 1966 and printed with permission)

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