Pfaff's Bakery

The Marietta Daily Times, January 19, 1952

One of Marietta's Oldest Business Establishments Closes Its Doors

Roberta S. Burson

When Pfaff's Bakery, located at 112 Putnam Street, closes its doors and draws the blind tonight, it will mark the end of one of Marietta's oldest business establishments.

Started in April, 1871, by Jacob W. "Jake" Pfaff, whose career began when he landed on American soil after a 42-day sailboat journey from Germany, the bakery has been in continuous operation for the past 81 years by the Pfaff family.

After serving an apprenticeship at the J. & D. Mueller Bakery, young Jake branched out on his own as a baker. With only a minimum amount of cash, but with an abundance of nerve and faith in himself and in Marietta, he baked his first batches of bread in a single brick oven which he constructed with his own hands in the basement of the present establishment which was then considered "uptown."

Peddled Bread in Basket

A familiar figure in the olden days, he peddled his bread and other baking in a basket to customers scattered throughout Marietta. Later he acquired a horse-drawn van which he used for delivery purposes. Branching out in the meantime with the assistance of his wife, Katherine Braun Pfaff, he added a confectionery to his bakery establishment. Still later, and still growing in business, he opened a small restaurant which soon became famous for its oyster stew and other items.

"Oysters came in bulk then, and had to be shucked," young Jacob Pfaff, his grandson who has been continuing the business with his father, Edwin W. "Eppie" Pfaff, and his mother, explained this week. "Many times grandfather and grandmother made oyster stew for Marietta College boys after store hours."

These and other incidents related to the early days of the establishment, when home-made ice cream sold for five cents a dish and a full dinner could be bought for 35 cents, were recounted by young Pfaff, namesake of his grandfather.

Location Never Changed

Following the death of Grandfather Jake in 1913, his three sons, Edwin W., Walter, and Clarence Pfaff, who were born on the third floor of the present bakery, continued the business. 

Walter, who worked in the shop for the most part, died in 1914. Three years later Edwin, known to hundreds as "Eppie," bought out the interests of Clarence and Walter's wife. Dispensing with the wholesale business in 1917, Eppie and his wife, Anna Gerber Pfaff, concentrated on baked goods, ice cream, catering, and restaurant business. For the latter, the couple, like Eppie's father, began on a shoestring. Their kitchen "equipment" included one roaster, one coffee pot and a few dishes which Mrs. Pfaff brought from home. They served 19 customers on their first day of business. Their specialties, known far and wide, were scalloped oysters, baked ham, ice cream and chicken pie.

Until 1943 catering for numerous organizations was a specialty of the Pfaff Restaurant. During their years they served an average of 1,500 or 2,000 meals per week. Many of their meals went free of charge to a number of Marietta College boys who were given jobs as waiters to help themselves through college.

In June 1944, however, the Pfaff Restaurant ceased operations. With the return of Eppie's son Jacob in 1941 from four years service with the U.S. Army, baked goods became the main product of the establishment.

Long, Long Years

"It's been grit and grind and work," young Jake said, "but it's like Pop (Eppie) always said - if you have things good, people will come to you for them."

"What are your plans for the future?" He shook his head. "They're indefinite. Pop doesn't want to give up the business, but mother desires to." He looked around the bake shop back through to the huge ovens which have turned out thousands upon thousands of loaves of bread and other baked goods.

"Sometimes it gets me here," he said, placing his hand over his heart. "I guess once you like something it's hard to give it up. We will maintain the building, though, until Pop (who is 75 and is now hospitalized in Memorial Hospital) and mother decide what they want to do."

Mrs. Pfaff, pausing for a few words, smiled. "I'm happy to give it up," she said. "It will mean lots less work and worry, but of course I'll miss our many friends and customers."

Those many friends and customers will miss the Pfaff bakery, too, which through the years has held the interest of Marietta uppermost in mind. They will miss their regular orders of raisin and cinnamon bread on Mondays, rye and kimmel bread on Tuesdays, salt-rising bread on Wednesdays, pumpernickle bread on Thursdays, and hearth loaf on Saturdays, but as each one knows - all good things must sometime come to an end.