Guilds of German Bakers of St Petersburg in the First Half of the 19th Century: Conflict Resolution Practices and Everyday Life

Referring to materials from the Russian State Historical Archive and Central of St Petersburg, this article investigates mechanisms competition resolving conflicts between tradesmen in Petersburg level German masters’ adaptation a new cultural social environment. It reveals an opportunity reach deeper understanding bread production capital over long period time. Competitive confrontations guilds reflect not only negative aspects monopolistic tendencies among trade masters, but also vitality trades. This manifested itself constant rivalry makers, confectioners, pretzel bakers, roll non-guild pastry makers. The intensive could increase or decrease due national, confessional, cultural, territorial factors. 1830s 1840s were last open competition: after, all such united into single organisation. author provides periodisation that conditionally reflects fundamental stages development guilds: 1721–1785 (their establishment), 1785–1840s flourishing), 1850s–1870s (unification standardisation with regulations). struggle for partial monopolisation market segments pointed need clearer structures. prosperity, entrepreneurship, influence bakers themselves black-market sale certain type securities: bakery certificates whose price 12,000 paper roubles. Bread can be used as positive example institution underwent century-long cycle modernisation characteristic immobile conservative society. was based on catch-up model contributed dynamic innovation (the introduction mechanical dough mixers Germany). puts forward hypothesis stiff limits thus growth: volume no longer grow arbitrarily, which meant access became more restricted.