Pepperidge Farm

In 1937, Margaret Rudkin, of Fairfield, Connecticut, began a small business baking preservative-free stone-ground whole-wheat bread following a doctor’s recommendation that it was the best thing for children. She named her company after the family’s home: Pepperidge Farm. Finding a ready market for her breads, in 1940 Rudkin expanded production by opening a bakery in Norwalk, Connecticut. Eventually white bread was added to the product line, as well as dinner rolls, stuffing, and more. Rudkin reached an agreement with the venerable Delacre Company in Brussels to produce their cookies in America. In 1955, Pepperidge Farm launched a line of European-style cookies, such as Milano, Bordeaux, Geneva, and Brussels. The company later acquired Black Horse Pastry Company and moved into the frozen food business.