Clinton News-Record, 1975-09-25, Page 15, aratattaa., , _WNW at, attf , 1.1 tar. trot t .......11,40.1,11.0.,..9aa Vat 1,......antava.102,,i .at
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auaami, latt •
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Tharsday,
ep ember
075
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110th Year
one cf Clinton s coldest -bysin asses
d 4 remove SOO polar&
of bread dough from the huge mixer at the bakery. The
dough is then chopped into smaller chunks and placed into
Wcing tinsandhurried to the -ovens.
No. 39
39
y changes hands after 73 years
Seventy years and three
generations of local business,
history ended last week when
Bartliff's Bakery and Restaurant
changed hands.
Founded in 1902 by the late Harry
Bartliff, Bartliff's has been "the
name" in baked goods and bread in
, Clinton and throughout much of
Huron County in the 73 years since.
The store first started in a small
way by Harry in 1902 in the store
now occupied by Simpson -Sears, and
moved to its present location in
September of 1906.
In 1946, Harry's three sons, Elliott,
Bruce, and Douglas purchased the
business, and up:until the sale tact
week, some of the third generation
children also worked in the bakery
and restaurant.
The restaurant and bakery is now
owned by Gordon Duern of Clinton.
an architect and designer, and he
intends to keep up the 73 -year
tradition of quality and service that
the Bartliffs were best known for.
Over the years, the bakery has
turned out" literally hundreds of
thousands of loaves of bread' and
countless pies, cookies, and cakes.
At one time, Bartliff's bread could
be found on any grocery store shelf
in Huron County, and at one time,
there were few residents in Clinton,
and indeed Huron. who had not
savoured the home-made taste of
Bartliff's bread.
But in the last decade, technology
and inflation caught up with the
Bartlittss, and the huge bakery
Storg and photos bg James Fitzgerald
•
chains in the large cities were able
to produce more bread, and faster
than the five man crew at Bartliffs,
and gradually the bakery cut back
on the customers it served.
Two years ago, the bakery pulled
their trucks off the road, serving
customers only from their store.
Over the years, the fame of
Bartliff's goods spread tar and wide,
with people from Stratford, London,
and even Toronto making a special
trip to Clinton to buy some "just-
like4nother-used-to-bake-it" baked
goods.
Last week. Bruce, Elliott and
Doug officially ' handed over the
reigns to Gordon, and Doug and his
wife Helen have remained on to help
and advise Mr. Duern in his new
task.
Mr. Duern hopes to retain the
tradition of excellent baking the
Bartliffs maintained, and he will
even keep the name.
But no doubt, many of Huron
County's older residents will regret
that, now almost all of their bread
and baked goods available- in the
grocery stores was made .several
days ago in some distant city, and
Bartliffs', once famed locally made
bread will only be available in small
quantities from Mr. Duern.
The. third generation of the family to work in the bakery,
Cathy Bartliff, left, and Peggy (Bardiff), Reid, fill pies with
an assortment of fruit fillings.
With nearly half a century of baking behind him, Elliott Bartllff looks forward to retiring. Here
he takes some pastry from one of the two huge ovens recently at Bartliffs.
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Peter Van Lao demonstrates how easy it is to make a pie.
After turning out thousands over the years, Peter makes ten
pies faster than the average homemaker can get the pastry
ready for one.
Robert Van Loa carefully winds pastry around metal cones,
and after baking; the metal is removed and the hems filled
with cream.
hall, left, of RR 3, Clhiton takes cbatjoe from Janet Jewitt after
ternptlngbakedg�dscointter.
; ' • , • t• •
Mrs . etti4W Switzer, teft, an2 Drn'othy (�ardiff) Crater Gordon
mpare a few of the hundreds Of mods served each week at •flartilits', Sod
llarfflffs now :outer new management after 73 $ears in the
. spacious oaKery on Fle
S1fl10 WW1) .
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to keep tap the tradition of fine baked goods established by
ed several new lines of baked goods turned out from the
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