Published in Windlesora 32 (2010)
© WLHG
Many Windsorians will remember Duffey’s bakery at 181 Oxford Road and, although the building is still there, the coal-fired bread oven which baked millions of loaves over a period of about 150 years was shut down in 1993.
The cast iron oven was manufactured by Kemp and Sons of Stepney Green in 1839, and at that time the baker was John Beenham. By the end of the 19th century and into the early 20th century it was F Caley, and from about 1916 it became Edward Hicks, later Hicks and Son.
Master Baker Ernest Duffey and his family arrived in 1965. Ernest, originally from Dublin, was a Barnardo’s boy, and his foster mother Rose encouraged him in his career. His wife Constance and son Colin, then only 15 years old, also joined the family enterprise. At one time they had as many as 20 staff, and delivered bread to Windsor Castle, Eton College, Bray film studios and many pubs and restaurants.
Colin Duffey
Birthday cakes ordered by parents of Eton College boys were made and delivered to the boys in their Houses, and the location of the Bakery, near to the gates of Windsor Boys’ School, ensured a steady stream of customers for their cakes and pastries. A typical day would start at 6.45 am and continue until 9 o’clock on some evenings. The unique character and flavour of bread from the coal-fired oven helped the bakery to win awards, including the Best Hovis in the country. The oven was also put to good use for cooking Christmas turkeys and supplying barbecued food for school events.
Sue Ashley
Acknowledgements
Acknowledgement and thanks to Ernest and Colin Duffey, and to Ashley Booth for the photos.
Windsor Local History Group 