Founder of Pepperidge Farm. Faced with many challenges of the great depression and a son adversely effected with allergies and asthma, Margaret Rudkin began experimenting with all-natural stone ground whole wheat flour. Defying public opinion, she crafted a nutritious bread product. Although initial distribution was limited to reluctant grocers, success was on the horizon. In the 25 years that Margaret managed Pepperidge Farm, sales of bread went from 100 loaves per week to 1 million. The average annual company growth rate was 53%. Payroll went from $24 per week to $8 million annually. Product categories went from 1 to 50 and delivery operators went from 1 to an independent operator network of over 500.
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