Written By: Courtney Jensen
It was midwatch aboard the USS Cod—a dimly lit steel vessel hidden beneath the deep blue waters, far from the world above, was busy with silent service workers below. In the galley, standing quietly with an apron dusted in flour and tied snugly around his waist, was George Sacco, the ship's newly appointed baker. His worn white t-shirt bore the marks of a long shift, while a pack of Chesterfields rested nearby, ready for a rare moment of reprieve. In the quiet galley, the A120 Hobart mixer spun with a low, steady hum, efficiently kneading the dough for the day’s bread. Fiddler bars clanking against the steel griddle could mean only one thing, his work was underway and the smell of familiarity was close by. George was a commercial baker by trade prior to the Navy commissioning him. His experience would prove to win the hearts and bellies of all those aboard the ship.
Beyond Sacco, were many men that served aboard submarines as cooks during WWII. Though compact, and, at times, uncomfortable, the space was vibrant—filled with lively conversation, laughter, and the comforting presence of good food.
Long games of cribbage, letter writing to loved ones or simply listening to the radio, were ways in which the submariners would pass the time. Bakers would yield many loaves of fresh bread for the men to enjoy, so auxiliary lockers were set up under the seats in the mess to make room for all of the freshly-baked goods.
Baker’s Galley begins with the sweet, comforting aroma of freshly baked bread, enriched with the richness of walnuts and the sugary warmth of brown sugar. A touch of nutmeg and tonka bean adds a spicy-sweet depth, while subtle hints of lemon and butter bring a bright, creamy balance.
Sources: USS COD Memorial, Wisconsin Maritime Museum