The Food That Built America Season 3 Episode 4 A Dish Best Served...Soft

As American cities grow and restaurants become more prevalent, there is a battle brewing between traditional cooking methods and newfangled innovations. The Food That Built America Season 3 Episode 4, titled "A Dish Best Served...Soft," takes us back to the early 1900s when German immigrant John Geiger opened a small bakery in Philadelphia and began experimenting with a new type of bread.

Geiger's innovation was to use a natural fermentation process to create a softer, airier bread that would stay fresh longer. He called it "soft-crusted bread," and it quickly became a hit with locals. However, Geiger faced fierce competition from other bakers who were also experimenting with new techniques and ingredients. The episode explores the ways in which these early pioneers of the American baking industry fought to gain an edge and attract customers.

One of Geiger's biggest rivals was a man named Gustav Papendick, who had his own bakery just down the street. Papendick was initially skeptical of Geiger's soft bread, but he soon realized that it was a hit with customers and set about trying to replicate it. This led to a series of back-and-forth battles between the two bakers, with each trying to outdo the other with new and improved versions of soft bread.

The episode also introduces us to another major figure in the early American baking industry, a man named Adolphus Green. Green was the founder of the National Biscuit Company (later renamed Nabisco), and his company was responsible for some of the most iconic snacks in American history, including Oreos and Ritz crackers. However, Green was also known for his ruthless business tactics, which often involved absorbing or crushing his competitors.

As the battle between Geiger and Papendick intensifies, Green sees an opportunity to expand his own baking empire. He offers to buy out Geiger's bakery and turn it into a part of the Nabisco empire. However, Geiger is hesitant to sell out, and he ultimately decides to take his chances in the free market. The episode concludes with Geiger's soft bread continuing to be popular with customers, even as the American baking industry undergoes dramatic changes in the years ahead.

Overall, "A Dish Best Served...Soft" is an engaging and informative look at one of the most important innovations in American baking history. The episode does an excellent job of contextualizing Geiger's soft bread within the broader trends and controversies of the era, and it offers a compelling portrait of the early days of the American food industry. Whether you're a foodie, a history buff, or just someone who enjoys a good story, this episode is well worth a watch.