I've looked into the history of Anadama bread. I believe that it was likely introduced at Mrs. Johnston's Gloucester, Massachusetts bakery in the 1880s. It originally was called "Amidama" bread. This is from an 1880s Gloucester church cookbook. Its name later became Amadama bread and then Anadama bread. My theory is that the fisherman's wife story was invented by a 1930s magazine writer trying to spice up copy.
I worked as a lowly pastry cook for a few years in some high end restaurants. Yes, pastry is always bottom of the barrel in kitchen hierarchy. Yes, customers often don't order dessert (one reason why I bolted for the glamorous world of bread). And coincidentally, my (bread-focused) bakery makes desserts for a nearby restaurant that doesn't have a pastry department (I wish they'd hire someone for pastry, though). Spot-on article. I'm bummed that the pastry world is crumbling... Always get dessert!
Love your wishing guess of Anadama’s origins!
I like your take on the naming Anadama. Also the Takeout should know that molasses is the main ingredient in rum not a byproduct
I've looked into the history of Anadama bread. I believe that it was likely introduced at Mrs. Johnston's Gloucester, Massachusetts bakery in the 1880s. It originally was called "Amidama" bread. This is from an 1880s Gloucester church cookbook. Its name later became Amadama bread and then Anadama bread. My theory is that the fisherman's wife story was invented by a 1930s magazine writer trying to spice up copy.
Re: pastry chefs
I worked as a lowly pastry cook for a few years in some high end restaurants. Yes, pastry is always bottom of the barrel in kitchen hierarchy. Yes, customers often don't order dessert (one reason why I bolted for the glamorous world of bread). And coincidentally, my (bread-focused) bakery makes desserts for a nearby restaurant that doesn't have a pastry department (I wish they'd hire someone for pastry, though). Spot-on article. I'm bummed that the pastry world is crumbling... Always get dessert!