How This Unsung Black Entrepreneur Changed The Food Industry Forever—And Made A Lot Of Dough

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Joseph Lee was one of Boston’s most successful hospitality entrepreneurs when he invented machines that transformed industrial breadmaking for the next century.

In the early 1890s, Joseph Lee had a good problem on his hands. The owner of the bustling Woodland Park Hotel in Newton, Massachusetts, was producing too much bread.

It also preserved ingredients and saved time. The machine could produce sixty pounds more bread from each barrel of flour versus kneading by hand. And rather than let the extra bread to waste, Lee developed his second groundbreaking invention. “You’ve got to give Joseph Lee his props,” says Ben Mchie, founder and executive director of The African American Registry. “This was done when food preparation was still subject to many human mishaps, there were no federal regulations—the Food and Drug Administration wasn't initiated until 1906. There were all sorts of things that came into play that he foresaw, and he used his heart as much as mind to construct.

. “So Lee was the key person. He was the owner. He was the face of the place. I don’t know of anyone else who was Black running that significant of a hotel.”century forced Lee to give up the Woodland Park Hotel in 1896, but he remained in the hospitality industry, managing but not owning the fine-dining Pavilion Restaurant that overlooked the Charles River and Norumbega Park.

 

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