Mrs Baird's Bakeries history

Baird was 17 years old at the time, and her husband was 19.The Bairds moved to Fort Worth from Tennessee in 1901, along with four former buns-in-the-oven.

William Baird died in 1911.

In 1915, Baird bought a $75 commercial oven from a hotel.

By 1917 the family had acquired an automobile which they converted into a delivery vehicle.

In 1918, the family decided to change from a primarily retail business to a strictly wholesale business.

By 1928, the company would open a second bakery in Dallas.

By 1938 business had rebounded and two more baking plants were opened.

By 1949 business had endured well enough to move the Dallas bakery to a new location and to open a new bakery in Abilene.

Baird died on June 3, 1961, at 92, with the largest independent, family-owned bakery in the United States bearing her name.

In 1976 a bread plant was acquired in San Antonio, the last densely populated area of Texas for the company to initiate production.

In 1985 the company built a new, 153,600 square-foot plant in Houston which was equipped with state-of-the-art technology, capable of baking 150 loaves of bread and 780 buns per minute.

A memorandum sent by Vernon Baird in April 1990 implicated the company on charges of price-fixing and bid-rigging.

The new $21 million facility went into full production for more than 150 varieties of bread and cake products in June 1992.

In January 1994 then company Chairman Allen Baird announced that Mrs.

In May 1995 Carroll Baird, grandson of Ninnie Baird, was replaced as the head of Mrs.

In March 1997 the company introduced its "Fresh Ideas" campaign to reach a more health conscious public by showing how Mrs.

The company planned an ambitious strategy for national expansion as well as expansion of its product line for 1999.