We invite you to find your special place to sit or rest and join our family as our honored guest as you surprisingly watch the pages of American history unfold. You just may catch yourself off guard traveling way back in time, much like on a time machine, watching the mastermind, himself, making his Legendary Bread Pan, like no other, in recorded history! Just don’t take our word for it; check online for yourself. Just as Bromwell did, we respectfully ask you to consider this a priceless heirloom to be passed down through the generations, a proud tradition ‘jump-started’ by none other than you! Should you find yourself gently drifting into a pleasant sleep as our story unfolds, no need to thank us…really. Just know you may very well notice you are dreaming about making banana bread or some other delicious recipe in our bread pan while considering the wonders our Legendary Bread Pan offers…

No other American-made, banana bread pan can even come close to ‘entering into the fold’ than Jacob Bromwell’s very own Legendary Bread Pan as it simply doesn’t exist! Invented by Bromwell at the turn of the 19th century, his banana bread pan was especially made for appreciative, smart folks like you when life beckoned for baking mouth-watering, moist, marvelous breads including banana, rye, and wheat. His bread pan is still made today on the machinery first used back ‘in days of lore’ when multigenerational families typically lived together from grandchildren to grandparents. Imagine the delicious smell of your favorite bread smoothed out with our famous Homestead Rolling Pin for combining the necessary ingredients for baking. Know that our one-of-a-kind Legendary Bread Pan is an old fashioned, yet simple, useful treasure for preparing any mouth-watering breads and your family, neighbors, and friends as well as coworkers will love whether in your kitchen or on the rustic campgrounds. Just think how tasty your favorite sandwiches will be, making those who are lucky enough to see your heirloom so jealous that they’ll beg to borrow or buy our Legendary Bread Pan and Homestead Rolling Pin seeing what a ‘wonderful marriage’ they make!

Why, if you ever ‘knead’ the ‘dough’, you could always sell the breads or bread pudding you make by going door-to-door. We are confident you will enjoy our Legendary Bread Pan the same way as did those from nearly 200 years ago did…always ready to ‘roll’ with an old fashioned meal that began with the same stylish banana bread pan used almost 200 years ago! No need to ‘loaf’ around. Just type online, www.jacobbromwell.com, and you are there.

To further appreciate our very special bread pan, we believe the more you understand the history of banana bread pans, the more you will see what Jacob Bromwell was set out to accomplish for his fellow American people as we continued to become an independent nation. So, here’s our story for you history buffs and collectors out there…

Food historian Elizabeth David sums this topic up most eloquently:

"Bread baked in pans or tins of uniform shape and capacity was a late development. Indeed, it seems to have been mainly a British one, Holland being the only other European country in which the method is in general use. In France only soft sandwich loaves and rusk bread are baked in tins, provided with a sliding cover so that almost crustless tops and perfectly even shapes are achieved ..Before the advent of mass-produced tin ware English household bread was either baked in earthenware crocks glazed on the inside only, or the loaves were hand-molded and fed into the oven on wooden peels in the ancient manner, as was our bakery bread. In the seventeenth century, deep tin or wooden hoops and, more rarely, round iron cake pans were used for yeast cakes, and there were earthenware dishes for pies, 'broad tins' for gingerbread, tin patty pans, plates and oven sheets for small cakes, biscuits and confectionery...and occasionally wooden dishes for molding rolls or small loaves--Robert May [English cookbook author: The Accomplist Cook, 1660] specifies these--but until the turn of the eighteenth century no mention is made in cookery books of tins for bread-baking. That they were in used long before that, probably in the early years of the century, seems certain, but it is Mrs. Rundell, writing in the second edition of A New System of Domestic Cookery (1807), who makes the earliest English cookery book reference I have yet found to tin loaves: 'If baked in tins the crust will be very nice', says Mrs. Rundell. It is curious to reflect that without those tins we might never have had the sliced wrapped loaf. Dear Mrs Rundell, would she have been quite so pleased with the innovation had she foreseen where it was to lead? And how was it that only the Dutch and the English took readily to bread baked in tins while the system was obviously rejected by the rest of Europe? Of course, at the time it must have seemed wonderfully convenient--it still does--to settle a batch of dough comfortably into space-saving tins, simply cover them with a cloth and transfer them into the heated oven when the dough had risen for the second time. This means much less handling in the shaping of the dough; the tricky notching, cutting or 'scotching', as the earlier writers called this part of dough management, could be dispensed with; and if the dough had been made up too slack no harm will be done; it would be confined within the walls of the tin and so could not spread and flatten out, but would spring upwards. By the early nineteenth century domestic cooking methods had already much changed. In the towns coal ranges with ovens were being installed in kitchens, so the separate bake house with its special bread oven was often abolished, and housewives or their cooks no doubt found that in the new ovens bread baked in tins or crocks was more satisfactory than the old hand-molded 'crusty' loaves, the all-round exposure to high heat in a small space without radiation from above causing a hard crust to develop before the inner part of the loaf had properly grown...In spite of the new tins and the new ovens, which certainly didn't become common until after the middle of the nineteenth century, most householders continued to make their bread as they had always done, often taking the prepared dough to a communal oven or to a local bakery to be baked. When Eliza Acton [English Cookbook author: Modern Cookery of Private Families, 1845] did this at Tonbridge she put her dough into large round earthen crocks, rather shallow, wide at the top and with sloping sides. The tin loaf was given short shrift by Miss Acton. 'The loaves are technically called bricks, which are baked in tins,' she remarks, are of convenient form for making toast of for slicing bread and butter.' " ---English Bread and Yeast Cookery, Elizabeth David [Penguin:Middlesex] 1979 (p. 206-9)