The industrial revolution was reshaping the United States in the 19th and early 20th centuries, as the country shifted from a pure agrarian structure, to a more industrial one. While many major American cities of the early 20th century were home to bustling factories and mills pumping smoke into the air, Washington’s largest processing industry filled the air with a different smell—fresh baking bread. In the same neighborhood as the former Griffith Stadium in Shaw, family-owned bakeries lined the streets. Among the most prominent of these bakeries were Dorsch’s White Cross Bakery, Holzbeierlein Bakery, and Corby Baking Company, which were responsible for producing almost all of the bread, cake, and pastry products sold in the Washington area, consequently making them all household names in D.C.
