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.
Older Rainbow Bakery in Tucson, AZ.
Here’s a more modern bakery.
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.
Here is a few photos of silos and unloading equipment.
Everything from just the tanks to suggest a larger structure off layout to an entire structure.
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.
Both Tangent and Athearn make excellent covered hoppers for serving bakeries.
Tangent has just come out with this excellent model.
For years, Athearn has produced this nice model of the GATC 2600–
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–
Here’s a small sampling of the vehicles one could model–
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.
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.
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…