Albuquerque Bakers Unite Carl Pappe was a well known and respected baker in Albuquerque from 1908 until his death in 1931. During World War I, he was appointed state administrator for bakeries by the national food administration. In 1925 reports of a world wheat shortage drove the cost of wheat to its highest in 50 years. Carl Arthur Pappe and other Albuquerque bakers in the Master Bakers' Club agreed to not not pass the price increase on to their customers.
MASTER BAKERS ORGANIZE After being inactive for nearly a year, the Albuquerque Master Bakers club was brought back to life at a meeting held Thursday night at the Franciscan hotel. It was decided to hold a meeting once a month to discuss question of importance to the trade, and to foster a better feeling of fellowship among the bakers. G.M. Purdy was elected president and Leon Engelhart, secretary. Those present were: S. Bulling, A. Hogan, C.E. Purdy, A. Santori, G. Chioral, [Carl] A. Pappe, A. Vivinnai, L. Engelhart and T. Coulter of the Fleischman company.
WILL THE PRICE of BREAD be RAISED NOT IF WE CAN HELP IT — ALBUQUERQUE BAKERS CLUB The Albuquerque Bakers' Club, composed of the undersigned bakers will not for the present, increase the price of bread. We believe the people of Albuquerque are entitled to an honest loaf of bread for the lowest price possible. All ingredients have increased in price recently to such an extent that bakers in most cities have found it necessary to raise the price of bread. We hope that such will not be the case here. We have a certain amount of flour contracted at prices below the present market value and think they will be reduced before we have to buy again. As long as we can possibly do so, we will keep the price of bread the same as in the past, but if it becomes absolutely necessary we shall make a slight increase in price before we will reduce the quality.... [signed] ... PAPPE'S BAKERY
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