In Praise of Bakeries, Part II

To conclude my series on bakeries, here is a little information on the structures, rolling stock, vehicles and operations.


Bakeries come in all shapes and sizes, but most of the older ones were pretty substantial brick or cinder block buildings from what I can gather. Here’s a collection of photos demonstrating the variety.


Rainbo Bakery, reportedly in Tuscan, AZ.

Tucson Rainbo Bakery

Older Rainbow Bakery in Tucson, AZ.

Roanoke Rainbo Bakery coutesy Roanoke Public Library

Rainbo Bakery in Roanoke, VA.  Photo courtesy of Roanoke Public Library.


Back of a bakery, location unknown.

Here’s a more modern bakery.

Schwebels Bakery Solon OH Dan Sapochetti

Schwebels Bakery, Solon OH, 2005, photo courtesy of  Dan Sapochetti

Here is a collection of photos of a former Rainbo bakery in Lexington, KY with some cool interior shots in case you were very ambitious and wanted to model a realistic interior.


Frankfurt KY II

Frankfort inside II

Inside of a Rainbo bakery in Kentucky

Lexington inside

Here is a few photos of silos and unloading equipment.


Shick bulk flour system, courtesy of Shick Solutions.

Rail Car Unloading Systems

Detail on a rail car unloading system.

Rail Car Unload Systems, Equipment, Design, Pneumatic Conveying, Bakery, Pasta, Tortilla, Snack Food, Wheat Flour, Soy Flour, Gluten Free, Corn Flour, Semolina

Thomas Rail Car Unloading Systems, Equipment, Design, Pneumatic Conveying, Bakery, Pasta, Tortilla, Snack Food, Wheat Flour, Soy Flour, Gluten Free, Corn Flour, Semolina

In addition to B. Smith’s bakery I shared in the last post, here is a Walthers kit and an interesting model of a bakery.


Everything from just the tanks to suggest a larger structure off layout to an entire structure.

Rolling Stock

Now here is one of my favorite aspects of modelling a bakery operation–really neat rolling stock and vehicles.

Here’s just a couple of examples.

T. Greuter photo

MP 72199 courtesy of Tim Greuter

Milw airslide 97049 at Bensenville on 4-23-89 Michael Spoor

MILW #97049 at Bensenville, IL, April 23 1989. Photo courtesy of Michael Spoor and RRPictureArchives.NET

Both Tangent and Athearn make excellent covered hoppers for serving bakeries.

Milw airslide 97245 at Bensenville on 4-23-89 Michael Spoor

Tangent has just come out with this excellent model.


For years, Athearn has produced this nice model of the GATC 2600–

ATH87618 c


For modellers of modern operations, BLMA recently announced what looks like will be very nice addition.  I’d be excited about this car if I modelled modern operations.

I’ve seen some nice painted models of this car as well if you want to get creative.  Here’s the real car–


Here’s the model–

Bob Rivard

Model of Quaker Oats car. The decals are available from Daniel Kohlberg.


Here’s a small sampling of the vehicles one could model–

8300709247_9cfb8d1764_z rainbo_frtlnr01 rainbo-bread-10-83-louisville-kysunbeam-bread-1-3-90-nashville-tn

Stanley Houghton photos above are copyrighted and are for non-commercial use only.  They are courtesy of Hanks Truck Pictures.  This site is an excellent source of trucking related photos for modelling older truck operations.



View of the silos that once stood in Roswell, NM. Must have been a busy week, normally only 1 to 2 cars of flour was spotted. You can see the pneumatic tube heading towards the bakery on the right hand side of photo. It was high to prevent interfering with vehicle traffic, 1993.– ©C. Hunt photo

Operations are normally pretty simple.   The car is spotted over the unloading area and the flour is pneumatically produced to the silos.  With multiple cars or bays, re-spotting may be necessary if the unloading facility has a device that requires the car to be in one spot.  Some bakeries may have flexible hosing that would provide some flexibility.

CYCA Photo 3

One method used to unload bulk commodities.

The bakery in Roswell featured in Part I, would normally receive 1 to 2 cars per week.  It was a small but very steady source of traffic.

If only I could figure out how to imitate the smell of baking bread…




4 thoughts on “In Praise of Bakeries, Part II

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