About Bays

A History of Quality

Since 1933, Bays has consistently delivered on its promise to serve the best English muffins in the world. First sold by the dozen in brown paper bags, the muffins were hand-delivered to bakeries, restaurants, hotels and private clubs. Soon Americans made Bays English muffins a necessary breakfast staple.

In 1933, George W. Bay opened a bakery in Chicago’s downtown Loop district starting a new chapter in baking history. He sold English muffins with orange marmalade — a Bay family tradition. Using the original recipe his English grandmother brought to this country in the 1800s, George Bay made English muffins with only top-quality ingredients.Sold by the dozen in brown paper bags, the muffins were hand-delivered to bakeries, restaurants, hotels and private clubs. Soon Americans made English muffins a favorite breakfast meal. In 1938, Bays Corporation was one of the first companies to package their English muffins in a box with a cellophane window. The muffins were sold by the half dozen and distributed to major grocery stores including Jewel and National Tea Stores. As the English muffin gained acceptance in the U.S., it lost popularity in its homeland.
By the 1950s, it was rumored that the Queen Mother, unable to find muffins commercially, had established a source for her own private supply. In the early 1970s, McDonald’s introduced the highly successful Egg McMuffin

– a delicious Canadian-style bacon, egg and cheese breakfast sandwich on a toasted Bays English Muffin.Today, Bays continues to carry on the family tradition – operating as a family business and adhering to the authentic, original recipe. Bays maintains its standard of excellence using only Hawaiian cane sugar, Minnesota spring wheat and whole milk, Wisconsin AA butter, and potato flour.

The Bay Family: A Commitment to Quality and a History of Baking

George Bay was joined in the family owned and operated business by his son James N. Bay, Sr., in 1951. They worked closely together until George W. Bay retired in 1968 and James N. Bay became president of Bays English Muffins Corporation. His sons, James N. Bay, Jr. and George A. Bay, later joined the company and are now actively running the firm.

Bays English Muffins are sold in the refrigerated dairy cases of major grocery stores. All muffins are made to order, and leave the factory within 24 hours of their baking to be shipped across the country in refrigerated trucks.

In 1933, George W. Bay opened a bakery in Chicago’s downtown Loop district starting a new chapter in baking history. He sold English muffins with orange marmalade — a Bay family tradition. Using the original recipe his English grandmother brought to this country in the 1800s, George Bay made English muffins with only top-quality ingredients.Sold by the dozen in brown paper bags, the muffins were hand-delivered to bakeries, restaurants, hotels and private clubs. Soon Americans made English muffins a favorite breakfast meal. In 1938, Bays Corporation was one of the first companies to package their English muffins in a box with a cellophane window. The muffins were sold by the half dozen and distributed to major grocery stores including Jewel and National Tea Stores. As the English muffin gained acceptance in the U.S., it lost popularity in its homeland.
By the 1950s, it was rumored that the Queen Mother, unable to find muffins commercially, had established a source for her own private supply. In the early 1970s, McDonald’s introduced the highly successful Egg McMuffin

– a delicious Canadian-style bacon, egg and cheese breakfast sandwich on a toasted Bays English Muffin.Today, Bays continues to carry on the family tradition – operating as a family business and adhering to the authentic, original recipe. Bays maintains its standard of excellence using only Hawaiian cane sugar, Minnesota spring wheat and whole milk, Wisconsin AA butter, and potato flour.

The Bay Family: A Commitment to Quality and a History of Baking

George Bay was joined in the family owned and operated business by his son James N. Bay, Sr., in 1951. They worked closely together until George W. Bay retired in 1968 and James N. Bay became president of Bays English Muffins Corporation. His sons, James N. Bay, Jr. and George A. Bay, later joined the company and are now actively running the firm.

Bays English Muffins are sold in the refrigerated dairy cases of major grocery stores. All muffins are made to order, and leave the factory within 24 hours of their baking to be shipped across the country in refrigerated trucks.