RZ-S-6800

RZ-S-6800

Rosalina Bakery began operation here on April 11 1904. Construction for the original warehouse facility was initiated and ratified by the Judges in late 1903, and their desire to do so was to have an internal source to supply the increased demand for the new breakfast cereal products. Carbondale sent Niles to visit the Postum Cereals plant in Battle Creek, Michigan in October of 1903 and record any information which he could obtain about the manufacturing process. The internal machinery structure was built to mimic the specifications which Niles obtained. The original wheat flake cereal packaging featured a story of the company's namesake, Rosalina Garza, which read as follows:
"A Loving Mother's cereal made for your health and happiness - The key to an invigorating breakfast and a healthy living is to ensure that you receive the finest of grains and the fortification of nutrients. Breakfast cereals are the optimal supplement to your daily dietary needs. Rosalina Garza was inspired to make her own recipe to create these cereal flakes, and its taste was so flavorful that her sons and daughters spread the word and shared the cereal with their neighbors. Her reputable breakfast flakes were soon desired by scores of people, and Rosalina's family now operates an entire processing facility so that her beloved cereal can be made for all who wish to enjoy her breakfast specialty and a healthier living. Mrs. Garza is proud to be a part of your family's morning tradition."
Underneath this text was a picture of a middle aged Hispanic woman. The woman's actual name was Christina Reyes, and she was selected by Carbondale after he came across her as she was leaving from attending Sunday service at Saint Boniface Holy Church. She was brought to a staged kitchen set, where she was paid $20 for a four hour photography session and given strict orders to never disclose her involvement.
Through the years, the bakery diversified into the production of various cereals and grain products; one particularly strong product which it started to make in 1951 was a granola bar which had a top layer of caramel and was fully covered in chocolate. DHSF helped to develop and supply several ingredient supplements which were used to reduce production costs and put less strain on the demand for raw ingredients. Since the early 1920s, many of the bakery's commercial goods had some amount of paper pulp and other wood byproducts used for their production. As of 2010, its "Dulce de la Sol" line of granola bars, which are marketed as an analog to a candy bar, contain 11% wood pulp and carries a 37% profit margin for the company.
The original structure was of a simple rectangular construction and measured fourteen feet in a single story and was accented by windows which were eight feet tall. The original full staff numbered fifteen workers and one bay door for truck access. Corner decorations on the building consisted of simple orthogonal colored brick arrangement. This facility stands today as the bakery's reception center and HR office. The current bakery plant which stands behind the original facility covers sixteen thousand square feet over two stories and was built in 1949.