Four Dollars and a Dream - The Story of Peter Christensen - Part 3 - Bell Bakery

 Part 3 of Pete's Story - read Part 1 here and Part 2 here.

1907 and 1908 were the years of change for Pete. In 1907 he traveled to California, planting seeds for what would later become a major change in direction, and in 1908 he went back to Denmark. Why he returned isn’t known, but when he re-entered the U.S. he was listed as a “non-immigrant alien.” He arrived back in Iowa in March. Sometime in this time period he met Clarence H. Bell, a bakery owner in Missouri Valley, Iowa. How they made their acquaintance isn’t apparent. Missouri Valley is about 25 miles from Council Bluffs. Bell, a 38-year-old business man teamed up with the 24-year-old baker and they went into business together. In 1908 they bought the City Bakery in Huron, South Dakota, a location neither man had ties to, but the City Bakery was a good acquisition after a number of failures for previous owners. Bell explained, “I first saw the town in 1908. I had come up to South Dakota from Missouri Valley, Iowa, where I had been in the bakery business for 10 years. I felt that this state showed great possibilities, so I looked several cities over and finally decided on Huron. Huron didn’t have a bakery then, and I knew I could make money there. It kept me hopping about 16 hours a day, and a half a day on Sunday.”

Bell Bakery is the two-story wood frame building to the left of the large Costain Music Store.

They purchased the bakery on September 23 and relocated to Huron immediately. The Bell Bakery was open for business by October 17, advertising that they took phone orders and made deliveries, and their products were already on store shelves. Bell ran the business and Pete produced the products. Together they were a profitable team. Pete had a good work ethic and was a hard worker. The products put out by Bell Bakery were high quality, and while there were other bakeries in town over the years, Bell Bakery had no real competition.

The Bell Bakery delivery cart, about 1909

The bakers: Pete Christensen is pictured 2nd from right, and his
brother Soren is 3rd from right.  Photo taken about 1911.

Pete lived in an apartment above the bakery. Two of his three brothers also became bakers, and one of them, Soren, worked and lived with Pete for 7 years. After service in World War I, Soren went on to have a lengthy and successful baking career in Omaha, Nebraska, where many members of the family had migrated to.

While Clarence Bell was an astute businessman, Pete was responsible for the products they put out. He was especially known for his Fruit-Filled Cookies and people would come from miles around for them, especially at Christmas time. His daughter, Lillian, still remembered them 50 years afterward.

Pete’s recipes were written down, but only as a list of ingredients. He kept the details “in his head.” One of his ingredients was referred to only as “ammonia.” This odd sounding ingredient actually refers to baker’s ammonia, or ammonium bicarbonate, which was used as a leavening agent before baking soda or baking powder were used. When heated, the ammonium bicarbonate breaks down into ammonia, water, and carbon dioxide, the latter of which causes the baked goods to rise, but the ammonia can affect the flavor. Therefore, it was only used in relatively "flat" baked goods like cookies, so that the ammonia gas could escape.

On May 6, 1911, Pete married Gabriella “Ella” Monsen, a Norwegian immigrant who came to the U. S. at age 19, just three years after Pete. She was the first in her family to leave Norway, her widowed mother saving money to pay her passage. She went to her paternal aunt near Howard, South Dakota, about 60 miles from Huron, to learn English. How or when Pete and Ella became acquainted isn’t known, but Ella worked as a household servant in Norway and may have done likewise in Huron too. They purchased a home on Beach avenue in Huron and started their family a year later. Their children were: Lillian (b. 1912), Raymond (b. 1914), Clarence (b. 1917), Edna (b. 1919) and Sylvia (b. 1924).

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In 1914 there were big changes for Bell Bakery. The land on which the building sat was to be the site of the new 3-story I.O.O.F. building, so Bell Bakery had to move – building and all. As the local newspaper of July 16, 1914, reported, “The Bell Bakery is now comfortably located on Fourth street just off the avenue, after a somewhat tempestuous journey across the street and around the corner. The building held together very well, until nearly in place, when a section of the south wall bulged badly. This will not, however, be a serious matter, as it was braced up at once. Work on the new Odd Fellow block will begin at once.” In the photo to the left, you can see the two-story building with the braces through the front windows.  The new I.O.O.F. building was completed toward the end of October, and Bell Bakery moved into one of the two ground-level store spaces. The old wood-frame building was to be sold to the highest bidder in December, to be moved immediately.

Above: The new I.O.O.F. building, with Bell Bakery on the main floor in the store front to the right.

The back room of the bakery.  Pete is pictured at left.

In addition to pastries, cookies, and specialty cakes, the bakery had a capacity of 10,000 loaves of bread daily.

In 1920, Pete’s life took a turn when he decided to get out of the bakery business. He sold his interest to Erwin Schmidt, a native of Germany who was raised in Minnesota. In 1915 Schmidt had moved to Huron and taken a job at the A. W. Hopkins bakery. Schmidt would eventually become sole owner of Bell Bakery when Clarence Bell retired in 1931.

To be continued...

Some photos courtesy of Cynthia Christensen and Ree Lyons