Nappanee Bakery and Oysters

Originally, the building was built in Locke and was moved to Nappanee. Nappanee Bakery started out in this building probably most likely after it was moved from Locke to Nappanee. In 1884, I.N. Shook was the proprietor. They were said to have the best stock of oysters, clams, and canned goods. They also were known for having ice cream and lemonade. The bakery was gone by 1885.

In July 1885 Henry Best began the market to handle meat and groceries. Mr. Best worked early and late and stuck to his business. The market was equipped with steam power and a meat cutting machine of the best make. They manufactured bologna, fresh sausage, and everything known to the meat trade, including tons of lard every season. The slaughterhouse was next to the Best home on Walnut Street.

Information about Oysters

Oysters could be served with beefsteak, stuffed in a turkey, with scrambled eggs, or even with frog legs and Parmesan cheese. advancements in food preservation and transportation transformed the oyster industry.

From 1880 to 1910, oysters were harvested in mass quantities. Each year it was said that 160 million pounds of oysters were harvested. How abundant they were made them very inexpensive, which boosted their popularity. They were eaten for breakfast, lunch, and dinner, and by everyone no matter their social status.

Oysters in the 19th century were served like burgers and fries today.

Today, oysters are less abundant and more expensive. A combination of overharvesting and disease has depleted once-plentiful oysters’ beds in the Atlantic Ocean, decreasing the supply.

The Pure Food and Drug Act was passed in 1906 and required more stringent regulations for hygienic handling, packing, and shipping of food items. This caused many oyster-packing houses to go out of business because the new regulations raised costs.