Baker Chocolate Company – First in America

The Baker Chocolate Company dates back to its founding in 1765. It was the first company in what would later become the United States to produce chocolate. The company’s ownership and leadership changed hands several times over the course of its history, reflecting changes in the chocolate industry and broader economic and social trends.

The company’s chocolate products were primarily made at its manufacturing facility in Dorchester, Massachusetts. This facility was one of the largest chocolate factories in the United States at the time. It employed a large workforce of skilled workers and engineers who helped to refine and improve the manufacturing process over the years.

Early Ownership

1765-1815: The company was founded in 1765 by Dr. James Baker and John Hannon. The company was first located in a small building in Dorchester, Massachusetts. The original focus of the company was on producing chocolate cakes and other chocolate products for local stores and households in the Boston area. Hannon is later believed to have perished at sea.

1780: James Baker takes over what there is of a business from Hannon’s widow.

After the Founder – Still in the Family

1804 – 1823: James Baker’s son, Edmund, enters the business and soon takes over.

1823: Walter, Edmund’s brother, assumes control when Edmund retires. The company expanded its product line to include baking chocolate, cocoa powder, and other chocolate products. It also improved the manufacturing process, introducing new machinery and production methods that increased efficiency and quality.

1890-1927: In 1890, Walter Baker & Company merged with several other chocolate companies to form the Walter Baker & Company Ltd. The new company continued to produce high-quality chocolate products, and it became one of the largest chocolate manufacturers in the United States. In 1927, the company was purchased by the General Foods Corporation.

1927-1989: Under General Foods’ ownership, the Baker Chocolate Company continued to produce a range of chocolate products, including baking chocolate, cocoa powder, and chocolate syrup. The company’s products were sold in grocery stores and other retail outlets around the country.

1989 and Beyond: In 1989, the Baker Chocolate Company was purchased by Kraft Foods, which later became the Mondelez International Corporation. Today, the Baker’s brand remains a leading producer of baking chocolate, cocoa powder, and other chocolate products, sold in grocery stores and other retail outlets around the world.

Sorting Out Similar Companies

The original Baker Chocolate Company was founded in 1765 by Dr. James Baker and John Hannon. In 1894, the Baker Chocolate Company was acquired by the Forbes Syndicate. It later became part of the General Foods Corporation. Today, Baker’s Chocolate is a brand owned by Kraft Foods.

Walter Baker & Company was a separate company from Baker Chocolate Company. Walter Baker & Company was founded in 1780. It was located in the same area as the Baker Chocolate Company. The company produced chocolate and cocoa, and it was known for its high-quality products. In 1927, the company merged with E. & A. Scheaffer & Company to form the Walter Baker-Scheaffer Company. This company was later acquired by the General Foods Corporation.

Walter Baker was the grandson of James Baker via Edmund.

Baker’s Chocolate is a brand that was created by the Baker Chocolate Company. Today, Baker’s Chocolate is owned by Kraft Foods. It is still known for its high-quality chocolate products.

So, in summary, Baker Chocolate Company and Walter Baker & Company. They were eventually acquired by the same parent company, General Foods Corporation. Baker’s Chocolate is a brand that was created by Baker Chocolate Company and is still in production today.

Sourcing Ingredients

During the 18th century, cacao beans were primarily sourced from Spanish colonies, such as Venezuela and Ecuador. The Baker Chocolate Company established relationships with local traders and importers to ensure a steady supply of high-quality cacao beans. The company also experimented with different varieties of cacao beans to find the best flavor profiles for its chocolate products.

The original Baker Chocolate Company, which was founded in 1765, sourced its raw materials from various locations around the world, including Central and South America, Africa, and the Caribbean. The company imported cacao beans, which were the primary raw material used to make chocolate, from these regions.

Once the cacao beans were imported, they were roasted, ground, and refined to create chocolate liquor, which was the base for all of the company’s chocolate products. The company also sourced sugar, vanilla (from Madagascar and Tahiti), and other ingredients from various locations around the world to create its chocolate products. Ingredients such as milk, nuts, and fruit were typically sourced from local suppliers.

Production Process

The Baker Chocolate Company produced a range of chocolate products, including chocolate bars, baking chocolate, and cocoa powder. The company’s first product was a type of chocolate cake that was sold to local stores and households in the Boston area. Over time, the company expanded its product line to include other chocolate products, such as chocolate drops, chocolate-covered nuts, and chocolate syrup.

To create its chocolate products, the Baker Chocolate Company used a process that involved roasting, grinding, and refining cacao beans. The beans were first roasted to bring out their flavor and aroma. Then, the roasted beans were ground into a paste called chocolate liquor. This chocolate liquor was further refined to remove any grittiness and to improve the texture of the chocolate.

Once the chocolate liquor was refined, it was mixed with sugar and other ingredients to create different types of chocolate products. For example, to create baking chocolate, the chocolate liquor was combined with sugar and molded into blocks or bars. To create cocoa powder, the chocolate liquor was pressed to remove the cocoa butter, leaving behind a dry, powdery substance.

Associated Products

In the late 19th century, the Baker Chocolate Company began producing cocoa butter. This is a key ingredient in many cosmetic and pharmaceutical products. The company also produced a type of yeast that was used in baking, as well as a line of flavorings and extracts.

In addition, the Baker Chocolate Company produced a range of products that were sold to the foodservice industry, such as chocolate coatings and glazes, which were used to add flavor and texture to baked goods and desserts.