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In the Colonial times most breads were baked in the home, either by a family member or by a servant. There were a few places that did have bake shops. Other than breads their products depended on what was on hand and what was in season. The baker depended on others for the raw materials (flour, sugar, grain, fruit) also as wood for the ovens (usually dutch ovens).

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6y ago

about colonial bakers

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Q: What is the life of a colonial baker?
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Did a colonial baker have an apprentice?

A colonial baker had to be an appentice for 3-5 years. according to the colonial baker history by Janet Harlem.


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They get it by buying or trading goods from England or other English colonies.


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