Bread wars and other challenges at McCann’s Bakery - Part 6

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Border customs post at Killeen, outside Newry. In April 1923 a decision was made by the Irish Free State government to introduce a customs barrier between the Irish Free State and Northern Ireland, ending cross border trade. Newry and Mourne Museum Collection

This is Newry Museum's fifth article exploring themes from the history of McCann’s Bakery looks at how economic and political events affected the Bakery.

Over its lifetime, McCann’s Bakery faced many testing challenges. Competition from other bakeries in the late 1800s led to a drastic reduction in the price of a loaf, causing a ‘bread war’. From a record nine pence for a 4lb loaf in the 1870s, by 1894 the price of bread had more than halved.

Business suffered with introduction of the border in 1921, as customs tariffs on confectionary products meant McCann’s could no longer compete with bakeries south of the border.

Unused ration coupons for Mourne Grange School, 1953 - 54. Sugar, eggs and butter were among foodstuffs still rationed after the Second World War. Newry and Mourne Museum Collection

The development of the motor vehicle in the 1920s enabled the large Belfast bakeries to travel to Newry and compete with local bakeries. T P Willis of Monaghan Street unsuccessfully attempted to form a merger with McCann’s in 1924 and was taken over by Inglis & Co. in the early 1930s.

Economic repercussions from the Wall Street Crash of 1929 affected the cost of imported ingredients. It was a credit facility from a flour supplier that enabled McCann’s to become sustainable and competitive again.

Newspaper article reporting on an arson attack at the Bakery in 1983. Newry and Mourne Museum Collection

Rationing during the Second World War, led to shortages of ingredients. Dutch fondant was the main source of sugar and fat. There was a lack of icing sugar for decoration and fish oil was used on the hot plates. Dried eggs from America and potatoes were used in the baking of various products. Despite these restrictions, production was still maintained and the influx of evacuees and soldiers to the area had a positive effect on bread sales.

Rationing continued into the post-war era. National Flour was still used and restrictions on white flour were not lifted until the mid-1950s. Fats, sugar, dried fruits and coconut were also in short supply.

During the Troubles, bread servers had a raft of difficulties to overcome to maintain their routes. Frequent road closures could cause havoc and occasionally a van was hijacked or set on fire. The bread vans were also subjected to arson attack at the Bakery on several occasions.

In next week’s article we will allow some of the former employees to speak for themselves as they reminisce on working at McCann’s Bakery.

Newry Museum's new temporary exhibition, Slices of History: Memories of McCann’s Bakery, is open free of charge during Museum opening hours and runs until the end of August 2024. For further information on the exhibition please call 0330 137 4608/4308 or email museums@nmandd.org

See the Other Articles:

Part 1 McCann’s Bakery from 1837 – 1996

Part 2 Five Generations of the McCann Family

Part 3 Remembering the workers at McCann’s Bakery

Part 4 McCann's Bakery 'The Tradition of Good Taste'

Part 5 Delivering McCann’s Bread

Part 6 Bread wars and other challenges at McCann’s Bakery

Part 7 Slices of History from McCann’s Bakery - Part 7

The Museum is currently offering free tours of the main exhibition galleries on Wednesdays at 2.00 pm. These must be booked in advance by calling our Education Officer at 0330 137 4422.

Newry and Mourne Museum is open Tuesday – Saturday 10.00 am – 4.30 pm. Please call 0330 137 4422 or email museums@nmandd.org for further information.

Visit their website at www.visitmournemountains.co.uk