Where does the term baker's dozen come from?

Answer 1

The oldest known source and most probable origin for the expression "baker's dozen" dates to the 13th century in one of the earliest English statutes, instituted during the reign of Henry III (r. 1216-1272), called the Assize of Bread and Ale. Bakers who were found to have shortchanged customers could be liable to severe punishment. To guard against the crude punishment of losing a hand to an axe, a baker would give 13 for the price of 12, to be certain of not being known as a cheat. Specifically, the practice of baking 13 items for an intended dozen was to prevent "short measure", on the basis that one of the 13 could be lost, eaten, burnt or ruined in some way, leaving the baker with the original dozen. The practice could be seen in the guild codes of the Worshipful Company of Bakers in London.

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Answer 2

Bakers Dozen Origin

Answer 3

t's widely believed that this phrase originated from the practice of medieval English bakers giving an extra loaf when selling a dozen in order to avoid being penalized for selling short weight.

The practise appears to have originated several centuries before the phrase. England has a long history of regulation of trade and bakers were regulated by a trade guild called The Worshipful Company of Bakers, which dates back to at least the reign of Henry II (1154-89). The law that caused bakers to be so wary was the Assize of Bread and Ale. In the 1266 Henry III revived a ancient statute that regulated the price of bread according to the price of wheat. Bakers or brewers who gave short measure could be fined, pilloried or flogged, as in 1477 when the Chronicle of London reported that a baker called John Mund[e]w was 'schryved upon the pyllory' for selling bread that was underweight.

Secondly, it's not quite so neat that whenever bakers sold twelve loaves they then added another identical loaf to make thirteen. They would have had just as much concern when selling eleven loaves, but there's no baker's eleven. Remember that the Assize regulated weight not number. What the bakers were doing whenever they sold bread in any quantity was adding something extra to make sure the total weight wasn't short. The addition was called the inbread or vantage loaf. When selling in quantity to middlemen or wholesalers they would add an extra loaf or two. When selling single loaves to individuals they would offer a small extra piece of bread.

Answer 4

The Baker’s Dozen
A Saint Nicholas Tale


Retold by Aaron Shepard
Illustrated by Wendy Edelson
American Bookseller Pick of the Lists
Trumpet Book Club selection
Valerie and Walter’s Best Books for Children

General Info
Reviews
Sample Text

Aaron’s Extras
Van Amsterdam the baker was well-known for his honesty as well as for his fine Saint Nicholas cookies. He always gave his customers exactly what they paid for—not more, and not less. So how could he agree when an old woman comes on Saint Nicholas Day to insist that a dozen is thirteen?

The woman’s curse puts an end to the baker’s business, and he thinks it would take Saint Nicholas to help him. But if he gets that help, will it be exactly what he bargained for? Find out in this inspiring legend from Dutch colonial New York.

Answer 5

people used to complain that, "As the bread was not all the same size, they were being cheated. So, the baker would include an extra loaf to make up for the different sizes of the bread. The idea was that, the extra loaf was equal to, or more than the disparity of the actual dozen!

Answer 6

Bakers used to sometimes throw in a free roll when 12 were purchased.

Answer 7

At one time when you bought a dozen of something from a bakery you got 13 instead of 12.

Answer 8

COMES FROM THE BAKER

THERE IS ALWAYS 13

Y U MAY ASK

THE ANSWER, THEY ALWAYS TRY THIER FOOD BEFORE THEY SERVE IT