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Angel Bakeries ((ヘブライ語:מאפיות אנג'ל) ''Ma'afiyot Angel''), also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases.〔 It also exports to the United States, United Kingdom, France, Belgium and Denmark. Founded in 1927 in Jerusalem by Salomon Angel, Angel Bakeries introduced to the Israeli market the first sliced bread, plant-based emulsifiers, and new baking technologies. It has always been family-run, at first by Salomon with his brothers and sons, then by Salomon's grandsons, and today by Salomon's great-grandsons.〔 The company, Salomon A. Angel Ltd., is publicly traded on the Tel Aviv Stock Exchange, with a turnover of $180 million in 2008.〔(【引用サイトリンク】title=Angel Bakeries Presentation Topics )〕 ==History== The original Angel's Bakery was established in Bayit VeGan by Salomon (Shlomo) Angel, a seventh-generation Jerusalemite and scion of a Sephardi family that traced its lineage back to Jews who were expelled from Spain in 1492.〔 Born in the Mishkenot Sha'ananim neighborhood of Jerusalem,〔 Angel was originally a teacher in an Alliance school in Jerusalem, where he fell in love with the principal’s daughter. But principal Chaim Farhi would only allow him to marry his daughter, Esther, if he left teaching and "earned a livelihood". Salomon agreed and became a dry-goods merchant. The couple married in 1916 and had three sons and three daughters.〔De Vries, Ammanjah (2000-07-21). "Jerusalem Born & Bread". ''In Jerusalem'', pp. 4–5.〕 Angel became a successful dry-goods merchant, traveling regularly to Alexandria, Damascus, and Beirut to buy flour and other basic foodstuffs to sell in Jerusalem.〔〔 In 1927 one of Angel's customers, the Trachtenberg Bakery in Bayit VeGan, went bankrupt. Angel decided to pay off the bakery's debts and assume ownership, bringing in his father Avraham and three brothers as partners. A few years later, two of his brothers, Leon and Refael, left to open their own bakery in Haifa.〔〔 Angel improved the bread-making operation by introducing Israel's first automated weighing machines and investing in new production lines. He often slept overnight at the bakery during the week and returned to his home in Talpiot when the bakery was closed on Shabbat. Later he built an apartment over the bakery to house his family.〔 In the 1930s, the bakery employed 25 workers and had one production line that turned out 8,500 loaves per day.〔 It delivered bread to stores in two trucks and a horse and wagon.〔 During World War II, the bakery contracted to supply bread to the British army, necessitating the purchase of large American-made ovens that could turn out 540 loaves per hour.〔 Angel's Bakery played a key role in feeding Jerusalem residents during the 1948 War of Independence. When Arabs lay siege to the city and attacked convoys that attempted to bring food and supplies through the narrow mountain pass from Tel Aviv, water and flour were in short supply. Fire trucks were employed to shuttle water to the bakery and "flour was swept up off the bakery floor".〔 Angel's son Danny, who was a Haganah fighter defending the besieged Old City, recalled that the bakery would send bread in convoys to the fighters in the Old City and Mount Scopus, and hide guns and ammunition in the sacks of bread.〔 One of the first horses used for the Jewish assault on the Arabs' Old City positions came from Angel's Bakery; its feet were wrapped in old flour sacks so the British wouldn't detect it.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Angel Bakeries」の詳細全文を読む スポンサード リンク
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