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The story of Fleischmanns Yeast, which is also the story of modern American baking, begins in the 1860s.
Leaving their home in Austria-Hungary, Charles and Maximillian Fleischmann came to America in search of a better kind of life. The brothers quickly discovered the perfect way to achieve it...creating a better kind of bread.
The Rise of Better Tasting Bread 1868. Bread in America, made with unreliable home-brewed starters and leaveners, was no match for the light, tender breads Charles and Max had enjoyed back in their homeland.
The Fleischmann brothers knew there was a better way. But first they had to raise money before they could start making a better-rising loaf of bread. So they formed a partnership with a successful American businessman, James Gaff.
The Fleischmann brothers built a yeast plant in Cincinnati, Ohio with the financial backing of Gaff. Here they produced and patented a compressed yeast cake that revolutionized home and commercial baking in the United States. The new yeast: Had excellent leavening power, Delivered consistent quality, Made a great tasting bread.
The Fleischmanns had created Americas first commercially produced yeast, the very same one that was to become the countrys best-selling yeast - from that moment until today.