Vol. 3 (1978)
Articles

Capital and Labour in the Halifax Baking and Confectionery Industy During the Last Half of the Nineteenth Century

Ian McKay
Dalhousie University

Published 1978-01-01

How to Cite

McKay, I. (1978). Capital and Labour in the Halifax Baking and Confectionery Industy During the Last Half of the Nineteenth Century. Labour Le Travail, 3, 63–108. Retrieved from https://lltjournal.ca/index.php/llt/article/view/2382

Abstract

The Halifax baking and confectionery industry was characterized by the uneasy coexistence of craft bakeries, manufactories, and one factory. A stratified system of production produced a stratified labour force, in which the journeymen bakers alone were able to organize a union. Their struggles reveal a cleavage between factory workers and other journeymen in the industry.

 

L'industrie de la patisserie et de la confiserie à Halifax se caractérisait par la difficile coexistence de boulangeries artisanales, de fabriques et d'une manufacture. Parmi les différents groupes de travailleurs auxquels a donné naissance ce système de production, seul les compagnons boulangers ont été capables de former un syndicat. Leur lutte révèle un clivage entre les travailleurs en manufacture et les autres employés de cette industrie.