Bad Memories and Good
This is a somber day for those of us who revel in Texas history. It was on this day, March 6, 1836, that the Alamo fell. I still pay homage to Travis, and Bowie, and Crockett, and those other gallant men and boys that died at the hands of the ruthless Gen. Santa Ana. "No quarter!" was a vicious command from a ruthless commander of thousands who murdered a band of approximately 200. The Texians, both Anglo and Tejano, who fought from inside the Alamo didn't know that the Texians gathered at Washington on the Brazos had declared Independence from Mexico four days earlier. They were still fighting under Mexican colors, only asking to be treated as the 1824 Constitution of Mexico promised them.
So today I take down my Mexican flag with the number 1824 in the center, that has been flying at my house since February 22. And now I replace it with the beautiful Lone Star flag, to proudly fly until the day of the victory at San Jacinto, April 21.
There are some days, both sad and glad, that should never be forgotten.
But now, with a dramatic change of pace, I want to recall some very pleasant memories from my childhood. They are also strongly on my mind at this time of year.
Perhaps I should begin by saying that I have a very keen sense of smell. I've smelled copperhead snakes before I got too close to step on them, I often wear Bay Rum because my Granddad loved and wore it, and can sleep better with a hint of lavender in the room. On special occasions I wear a cologne called "Number Six" from Caswell-Massey perfumers, and remember that it was the favorite fragrance of both George Washington and Benjamin Franklin.
I love orange blossoms, and gardenias, and the distinctive smell of fig leaves and tomato plants. I DON'T like to smell the water in Glen Rose, Texas nor the paper mill in Camas, Washington.
But there is a special smell that takes me back to my childhood, and still sends me into near delirium: the smell of bread baking. And especially bread baking at the Mrs. Baird's Bakery in Ft. Worth, Texas.
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Mrs. Baird's bread comes to mind today because her bakeries, which are now throughout Texas, have reached the century mark in 2008. As of this month, Texas has had Mrs. Baird's bread for 100 years!
I have to say that Mrs. Baird deserves some of the credit for my being the GREAT man that I am. (Unfortunately, I am not using "great" as in the sense of "wonderful," but in the sense of being "BIG"!)
Before I was 10 years old, the Lake Worth Church of Christ in Ft. Worth had a chorus. Even as a boy, I sang in that chorus. My voice had not changed so I stood beside my mother and sang alto. We didn't sing in the regular worship service, but at singings and funerals. We even sang on the radio! On Sunday nights at 9 p.m., on station KXOL, we sang hymns. Our preacher then preached a sermonette, and we sang some more. It was great fun and certainly made me feel older than I was.
I got to stay up late on Sunday night, and drive downtown with the grownups to the radio station. And one of the things that made it fun to drive from Lake Worth to downtown Ft. Worth was that the radio station was next door to the Mrs. Baird bakery! And the bakery was in full production on Sunday nights. We began smelling the baking bread at least a mile away, and the smell was heavenly!
Since they were in full production at night, we would sometimes stay after the radio program and take a tour of the bakery. Each person would get a free loaf of bread. The employees never seemed to tire of us coming, and we would usually sing a song or two for the people that worked on the night shift.
They told us back then, in the 1940's, that Mrs. Baird's Bread was made of the very finest ingredients, and that the secret was that they would let the dough rise, twist the loaf, and then let it rise again. They still do it that way, and have done so for one hundred years.
I've eaten "store-bought" bread from San Francisco to Germany and have never had anything like Mrs. Baird's.
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Mrs. Ninnie Baird came to Ft. Worth with her husband William in 1901. They were from Tennessee. He had been in the restaurant business and wanted to have a restaurant in Texas. In order to build up some capital he started out selling popcorn on a downtown street corner from a bright red cart with brass fittings and a loud steam whistle. Within a few months he was successful enough to buy another popcorn cart to be placed on another corner. Mr. Baird manned the first cart and the second cart was run by the Baird's oldest son, Dewey, who was only eight years old! Ninnie Baird stayed home with the three younger boys. At her home she did lots of baking. It was all for the family, but she was famous among her family and neighbors for her pies, cakes, and bread.
William Baird did build his restaurant and it was a success. He was working on his second when he received devastating news. He was diagnosed as having diabetes. In those days it was an incurable and untreatable disease.
Mr. Baird and Dewey worked in the restaurant as long as possible. Mrs. Baird kept baking at home for her family.
Every day she would cut wood to fire the wood-burning stove that she used. She didn't have modern conveniences, but she became more and more skilled. In 1908, when William's health failed to the point that he couldn't work any longer, Ninnie Baird began thinking of ways she could make money to support the family. So she established "Mrs. Baird's Bread." She made four loaves of bread at a time, and her four boys delivered her bread to appreciative neighbors on foot. In 1911 Mr. Baird died.
The word spread about Mrs. Baird's bread and she began getting orders. The boys could no longer stay up with their orders on foot, so they started delivering on bicycles. During all that, Mrs. Baird baked four loaves of bread at a time in her wood stove.
In 1915 Mrs. Baird bought a commercial oven from the Metropolitan Hotel in Ft Worth. They wanted $75 for it. She didn't have nearly that much cash, so she paid them the $25 she had, and agreed to pay out the rest in bread and rolls. In the new oven, she could make 40 loaves at a time. The new oven was installed in a small wooden building in the family's back yard.
Sales quickly outgrew the boy's ability to deliver on bicycles, so the Baird's buggy was converted into a wagon and was pulled by the family horse. A Mr. Lipps was hired to drive the wagon. He was the first employee who was not actually a family member. Over time, one of the Baird sons, Hoyt, took over the job. In 1917 the family bought a Ford passenger car, took out the seats, and painted "Eat More Mrs Baird's Bread" on the sides.
The bakery grew and as decades passed Mrs Baird's Bread built bakeries throughout Texas. There were four in Ft. Worth.
Mrs. Baird lived to the age of 92. She died in 1961. She left the business to her sons and her grandsons.
In 1961 we were living in Abilene and I remember the news. They hung black crepe above the door of the Mrs. Baird's Bakery in Abilene. Word of her death made headlines throughout Texas. The Texas State Senate paused its session and passed a resolution in her memory. The resolution declared Ninnie Baird a "living example for mothers, wives, business executives, Christians, and good people the world over!" At her funeral the presiding minister called Ninnie an "ideal woman in the eyes of God."
So who knows? Maybe in heaven we'll not only meet some great heroes from the Alamo, but enjoy feasting on Mrs. Baird's Bread!

