Making an Irish Free State City – Thompson’s Bakery and its departments

Continuing on from last week, on 27 February 1926 the Cork Examiner outlined a description of Thompson’s Bakery and the employment of 350 people on Cork’s MacCurtain Street. The write-up coincided with the centenary celebrations of the company being open.

The newspaper write-up focussed on different angles of the company’s success. Most notably, in 1926 every train out of Cork, connecting with all parts of Munster, and many places in Leinster, through its Dublin bakery, carried huge hampers of Thompson’s bread or cakes for distribution amongst their agents.

In addition, there were many horse vans for city deliveries and a fleet of motor cars to bring produce to more satellite destinations. Thompson’s had their own stables and even a horse infirmary.

There were also tea rooms, a bakery and a shop at West Beach, Cove (Cobh). In 1902 they were opened. In 1925 the latter was completely remodelled, being equipped with the latest draw plate ovens, dough kneeding, dough-weighing machines, and the most perfect form of bread automatic wrapping machines for the well-known ‘Ideal’ loaves.

On the ground floor of the Thompson’s MacCurtain Street building were many departments. The main offices fronted MacCurtain Street, and were described as being “spacious, well lit, and ventilated providing accommodation for a large number of male and female clerks”.

On the same floor, the many vans were located, which were allocated their loads on the basis of distance of radius. The flours were received on this floor and were by means of an electric elevator delivered, 240 bags per hour, onto any loft in the building.

The Cork Examiner journalist wandered about the rooms of the building. The journalist records that the 350 employees of Thompson’s were deemed of the “highest skill and experience” in the use of the machinery employed and the handling of materials.

The journalist is clearly impressed by the use of machinery for mass production. “We saw machines for almost every purpose – for cleaning the fruit, for blanching and grinding almonds, for pulping fresh fruit, for beating sponge cakes and whisking eggs, arm beaters for imitating the action of the hand in making plum cakes, a machine for weighing buns…and even machinery for making cardboard boxes.”

The journalist notes that as one goes from room to room one gets to see the large depot of fruit flavours. “The stores of fruit flavours makes one wonder where are found all the palates for such delightful delicacies – whether it be the substantial currant buns, or the latest confection, which seems a mouthful, yet when crushed between the tongue and the palate it is more than a mere delicious flavour.”

The cakes, when baked, were wheeled into either town or country packing rooms, according to their destination. They were set to cool on the immense racks with many shelves, which were formed of battens, between which was stretched fine wire netting so that there was free passage of air for cooling.

The journalist witnessed many girls busily wrapping and banding cakes. Others were packing them into cases and the dispatch loft was piled high with completed packages in the process of being sent to the various railways. Others could be seen hand picking the current and raisins after they had been through the cleaning machine preparatory to the final process of washing. Others were papering frames to receive the cake batters while others were tying up gateaux and packing them into cardboard boxes.

The journalist denoted that excellent articles were “made so palatable” that there were demands for them beyond their season. There was demand for ices and Christmas puddings beyond the Christmas season and a similar demand for barmbracks beyond the Halloween season.

Fast forward 50 years to the 1970s and Thompson’s output topped 20 million products per annum. The company employed 250 men and women. It distributed Thompson’s famous bread throughout Munster and the confectionery was sold throughout Ireland. There were depots in Waterford, Dublin, Athlone, Galway, Westport and in Limerick. Thompson’s vans were a very familiar sight throughout its 40 routes in Munster and through its 10 national routes.

During this time Thompson’s won many awards at international baking competitions in London and was twice voted Champion Bakers of All-Ireland. Thoma was the registered name for the company’s famous brown malt loaf, which had tickled the palate of customers for 50 years. Their plum puddings were a Christmas favourite and they contained a liberal measure of alcohol.

Thompson’s barmbracks were traditionally one of the most popular products and were made with the finest yeast raised dough, eggs, sultanas, lemon and orange peel. The company's special breads were as well-known as their confectionery. The Vienna loaves and rolls, which required special baking techniques, were favourites with everyone who tasted them.

Their traditional soda cakes were also popular, which were made from a flour specially selected from a local mill and are hand baked.

Swiss rolls and sponge sandwiches were yet another speciality. Their special cakes were of the finest quality, which included wedding, birthday, celebration cakes as well as torten and continental gateaux.

Thompson’s pioneered the export of top-quality bakery produce from this country. They introduced a tinned whiskey cake, which met with great success abroad. Due to demand, they exported three varieties of cake which are shipped all around the world — Blarney, Irish Whiskey and Dundee cakes.

In November 1984, financial difficulties led to the company being liquidated. By summer 1985, Thompson’s had closed with a loss of 150 jobs.