Although already a bakery when it was taken over by Albert Côté in 1925, Côté’s Bakery became a community landmark, with the best cinnamon buns for miles.
Albert and his wife Hilda had plenty of help in the bakery from their nine children, once they were old enough, with one son (Jeff) eventually taking over the business. In the summer, they would start work at midnight or 2 a.m. so as to have the bread made and delivered in time for breakfast at the local hotels.
The flour came by boat from Quebec City and once it had become bread, the empty flour sacks were sold as cloth for 10 cents apiece and used for making children’s underwear (Five Roses for girls, Robin Hood for boys) as well as pillowcases and dustsheets.