Yes, of course, they still make several of these products — although they’re not available in as many varieties as before. (For example, they used to have both lemon and strawberry turnovers!)
PS: The company used to make canned soup, too… but maybe that was for Goldfish crackers to swim in.
The 7 kinds of Pepperidge Farm cookies as of 1958
This Christmas gift costs 79c. Giving it is a royal gesture.
The recipes for these cookies, you see, came to Pepperidge Farm from the Court Baker to the Royal House of Belgium…
Aristocratic, imperial cookies. Invented for kings. Fit for kings! So delicate they don’t melt in your mouth — they evaporate.
Ice cream and Pepperidge Farm Vanilla Layer Cakes (1961)
“Here’s the best offer of the summer. You buy one of our big 3-layer frozen cakes (they’re frosted all over). And we’ll buy you some ice cream.” – Pepperidge Farm
Vintage cookie collection from the 1950s-1960s
Pepperidge Farm white bread (1966)
“Eat the crusts and you’ll have curly hair.” Nice thing about Pepperidge Farm Bread — children gobble it up, crusts and all. – Margaret Rudkin
You’re never too young to appreciate the wheat-and-butter-and-honey flavor of Pepperidge Farm White Bread. Pepperidge Farm Bread gives children nourishment without their even knowing it.
Butter up some Pepperidge Farm sandwiches. There’s no guarantee you’ll have curly-haired children — but you certainly won’t have any untouched crusts.
Here is a lunch that will go down big with little people. Tomato soup with Pepperidge Farm “Goldfish” Snack Crackers swimming in it. Broiled frankfurter ‘n cheese on Pepperidge Farm white bread. Carrot sticks. For dessert, a rosy apple and a Pepperidge Farm cookie. Or two.
Party Cheese Bread in bite-size slices (1966)
“Isn’t this an entertaining idea! Party Breads in bite-size slices, from Pepperidge Farm. There’s hearty Pumpernickel, robust Rye, and now — zingy new Cheese Bread. All delicious fun.” – Margaret Rudkin
Recipes: Breads ‘n Spreads
Ham n’ cheese bread: Combine 1/2 tsp. mustard, 1/2 cup cream cheese, 1 cup chopped cooked ham. Spread on party cheese bread.
Chicken-on-the-Rye: Combine 2 cups chopped cooked chicken, 34 cup chopped ripe olives, salt, pepper, enough mayonnaise to bind. Spread on Party Rye Bread.
Pumpernibbles: Spread slices of Pepperidge Farm Pumpernickel Party Bread with cream cheese. Garnish some with red caviar, others with chopped green chives.
Party Pumpernickel Slices – Bread loaf (1967)
“Our Party Breads are already bite size and just the right size for entertaining. Party Rye, Party Pumpernickel and Party Cheese…each with a hearty flavor of its own.”
Pepperidge Farm Soup? What’s this all about? (1967)
It’s all about cold-water Maine lobster, pureed in a smooth, creamy bisque. A velvety version of a Down-East classic — drizzled with butter and laced with sauterne.
It’s about wild rice, dark and firm, sim-mered with chicken and splashed with white wine. It’s about mushrooms sliced whole into stock that’s deep brown, and sparked with a fine clear wine. It’s about beef and turkey, gently simmered and darkened with Burgundy.
It’s about provocative ingredients and un-inhibited seasonings. It’s about subtleties of flavor you rarely encounter. It’s about eight new soups with eight unique new personalities. Soups that cast a different kind of glow over every meal. That’s what Pepperidge Farm Soup is all about.
Now Pepperidge Farm Soup, piping-cold. (1967)
We’ve taken the simmer out of summer. With two new icy summer soups. Pepperidge Farm Consommé Madrilene and Pepperidge Farm Vichyssoise.
Here’s authentic Consommé Madrilene. The kind almost no one makes anymore, except a few Parisian chefs. Madrilene with a distinctive color and sparkle all its own.
We make it with three separate stocks. First, a slowpoke chicken stock that takes hours to make. Then, a good lean beef stock. And, finally, a specially seasoned stock of seven summer vegetables.
As for Vichyssoise, ours is in the manner of the old Ritz-Carlton Hotel in New York City (where Vichyssoise was born). We make it practically the same. With fresh green leeks, softened in butter. With snowy potatoes. And lots of rich, cold country cream.
Pepperidge Farm Consommé Madrilene and Pepperidge Farm Vichyssoise. Now, how about a piping-cold bowl of soup tonight?
Vintage Pepperidge Farm Coconut Layer Cake (1969)
Fruity individual pie tarts (1969)
Remember arguing with your little brother about what kind of pie Mom should make? Pepperidge Farm remembers, and makes peace, with new individual Pie Tarts.
Your brother, that little nuisance, liked Lemon Pie best of all — but what you loved was Apple. So whenever Mother set out to make a pie for dessert, you two set to arguing about the filling that would go in it. And one of you ended up sulking at dinner.
Pepperidge Farm remembers those little family disagreements well. And we have a tasty answer to the whole problem — our new, personal Pie Tarts. Each one’s a delicious piece of pie, richly filled, wrapped tidily in a squared-off, flaky crust.
You buy Pepperidge Farm Pie Tarts frozen, at your market. You bake them up in your own oven. Serve them piping hot for dinner, or keep them on hand for a specially-good snack. Pie Tarts are a pleasure anytime.
We make personal Pie Tarts, two to a box, in four delicious varieties. Good old traditional Apple, Blueberry, Lemon and Coconut Creme. Now tonight’s pie can be everybody’s favorite kind of pie. And you won’t have to argue with anybody.
Vintage apple strudel from Pepperidge Farm (1969)
Remember the golden strudel, packed with apples, hazelnuts and raisins, that made a visit to Grandma worthwhile?
When she made strudel, your grandmother spent hours at it. Peeling, coring and cutting apples. Chopping hazelnuts, and picking out plump raisins. Then mixing the ingredients, and then making a flaky crust and packing the filling inside.
But Grandma went through it all gladly, because strudel was her idea of a special-occasion treat. And your visits to her were a special occasion.
Pepperidge Farm remembers. We’ve taken a leaf from Grandma’s cookbook, and we make her kind of strudel today. Just the way she did, we use juicy-ripe apples, selected raisins, hazelnuts and the right amount of sugar. And we wrap it up in a flaky crust, firm enough to hold it in shape, but not too thick.
Pepperidge Farm also makes 3 other kinds of strudels, because variety is the spice of life. And they’re all frozen, so you can keep one on hand to have any time you like. And when you take a Pepperidge Farm strudel out of your oven, who knows? Somebody might just drop in to visit.
Vintage packaged frosted layer cakes (1970)
Remember Mrs. Mills down the block, and how the neighborhood kids hung around hoping for some of her layer cake? Pepperidge Farm remembers.
In every neighborhood, there used to be a woman who was a natural-born cake-baker. Her kids were the envy of the block. Naturally, you’d play in their backyard a lot, trying to look hungry and polite.
Pepperidge Farm remembers. So today, we bake that kind of cake—three layers high, and iced all around. Five varieties — Vanilla, Golden, Chocolate Fudge, Devil’s Food and Coconut.
And they’re all frozen, so you can serve them fresh and moist any time. And if you notice kids hanging ’round your house at snacktime, you don’t even have to tell them who made the cake.
Pepperidge Farm rolls (1972)
Remember watching as the roll basket passed around, praying nobody would take the one roll you wanted? Pepperidge Farm remembers. And bakes 14 old-fashioned favorites to keep you on the edge of your chair.
Some are crispy and crunchy. You pop them in the oven and out they come, crusty and golden outside. Tender and moist inside.
Others are buttery and flaky: they’re made with over 54 thin, rich layers of dough. And, of course, we make soft dinner rolls, rich with whole eggs.
They come all baked in their own little pans, ready to eat. Old-fashioned rolls from Pepperidge Farms. Fourteen kinds in all. Because Pepperidge Farm remembers.
Pepperidge Farm vintage Chocolate Fudge Layer Cake (1972)
Quick, easy dessert for dinner tonight. Pepperidge Farm’s moist Chocolate Fudge Layer Cake with a big scoop of ice cream on the side.
Remember that great old American tradition — ice cream and cake? Pepperidge Farm remembers, and makes its layer cakes so tender and light, so lusciously iced, so moist all through that grandma would have been proud to serve them.
They’re fully baked, ready to serve. Just add a big scoop of your favorite ice cream.
Suggestions: Pepperidge Farms Golden Layer Cake and butter pecan ice cream. Devil’s Food Layer Cake and coffee ice cream. Vanilla Layer Cake with strawberry. Or Coconut Layer Cake with lemon sherbet.
Next time you’re at your grocer’s, think old-fashioned: think Ice Cream & Pepperidge Farm Layer Cake. (In your grocer’s freezer.) Pepperidge Farm remembers.
Retro seventies fruit turnovers (1973)
Remember how Mom woke up with the 6 a.m. church bells to bake turnovers for the Ladies’ Firehouse Luncheon?
How irresistible were those turnovers — flaky, crisp and filled with juicy fruit. Pepperidge Farm remembers, and brings you frozen turnovers you can bake up at home on just a few moments’ notice.
They’re made with layers and layers of flaky, paper-thin puff pastry that rise up tall in your oven. Inside, any of seven succulent fillings: Apple, Blueberry, Lemon, Peach, Strawberry, Raspberry or Cherry.
So now you can enjoy an old-fashioned turnover whenever the urge strikes — be it Firehouse Luncheon, Sunday dinner or midnight snack.
Pepperidge Farm’s Criss-Cross Pastry (1973)
Try this instead of pie! Pepperidge Farm’s delicious Criss-Cross Pastry with a light flaky crust and a warm fruit filling.
There are three great flavors: apple, blueberry, and cherry. Try ’em with a slice of cheese or a big scoop of ice cream melting on top.
Delicious Blueberry Turnovers — watch ’em rise! (1976)
There are layers and, layers of delicate puff pastry in every Pepperidge Farm Turnover. You bake ’em yourself — crisp, light pastry outside …luscious blueberry filling inside.
Or there’s peach, tart cherry, raspberry, or apple with raisins and hazelnuts. Any one of them makes a downright delicious dessert …because Pepperidge Farm remembers.
Try layer cakes so deliciously moist… you may never bake again! (1978)
There’s a different Pepperidge Farm Layer Cake for every day of the week — and then some. All of ’em are three layers high and plenty moist—like homemade.
There’s Coconut, German Chocolate. Chocolate Fudge ‘n more. All rich with icing. We even make “special occasion” layer cakes — some filled with pudding — called Cake Supreme.
Try Pepperidge Farm Layer Cakes. They’re right in your grocer’s freezer — cakes so good, so moist, you may never bake again.
Vintage Date-Nut and Yogurt ready-made cakes (1978)
Introducing Date-Nut Cake and Yogurt Cake! Two new cakes so good… they don’t need any icing at all.
If you loved our old-fashioned Pound Cake, Apple-Walnut Cake and Carrot Cake — just wait til you taste our two new additions! Both are so moist and delicious, you won’t miss the icing one bit. Look for ’em in your grocer’s freezer.
Old Fashioned Date-Nut Cake. Just like Grandma’s! Made with brown sugar and whole eggs, and laced with dates and walnuts.
Old Fashioned Yogurt Cake. As chewy-moist as cake can be, and tasting of yogurt and a hint of lemon. Who needs icing?
Try cakes so old-fashioned good… they don’t need icing! (1979)
Pepperidge Farm bakes them full of delicious ingredients like mouth-watering apples, sweet cream butter, chewy dates, walnuts… even yogurt!
There are five kinds of Old Fashioned Cake, for week-to-week variety: All Butter Pound Cake, Apple-Walnut, Date-Nut, Yogurt and Carrot Cake.
Baked just right, and frozen fresh. Look for Old Fashioned Cakes in your grocer’s freezer.
Pepperidge Farm Remembers: Vintage TV commercial for cookies
Vintage Pepperidge Farm old-fashioned cakes (1979)
Comes with two recipes: Crackle Pound Cake & Viennese Petit Fours
Vintage ’80s Pepperidge Farm cookies (1983)
Why won’t Pepperidge Farm make its cookies in nice neat molds like everybody else?
Pick up any package of run-of-the-mill cookies and you’ll see things that horrify our bakers. All the cookies are the same. Same shapes. Same ridges. Same everything.
Not so with Pepperidge Farm cookies. Our bakers snub cookie cutters. With a few special exceptions (see the Fruit Cookie picture at bottom right) our bakers even snub molds.
This isn’t contrariness for its own sake. We want our cookies to look as homemade as Grandma’s, with all the little imperfections that a proper homemade cookie should have.
So our circular cookies are imperfectly circular. Our swirled cookies don’t all swirl the same way. Our chocolate sandwich cookies are sometimes a bit cockeyed because they’re sandwiched by human beings, not machines.
Since no packaging machine automatically adjusts itself for every lopsided cookie that comes along, all our cookies are stacked by hand.
Of course, there’s more to Pepperidge Farm cookies than quirky irregularity. There’s the old-fashioned taste that comes from using only the best ingredients.
We use unbleached wheat flour and only pure vegetable shortening. We shun artificial colorings, and preservatives. The only preservative is the sturdy, foil-lined bag.
That’s how our founder, Margaret Rudkin, baked when she began making cookies in 1955. She believed it was worth the fuss and bother to bake a proper cookie. We still believe that today.
Croissant pastry pizza (1986)
Presenting the glorious union of croissant pastry and pizza.
The Pepperidge Farm pastry chefs are clever matchmakers indeed. Who else could marry croissant pastry with mozzarella cheese and rich tomato sauce to create Croissant Pastry Pizza?
This revolutionary new pizza combines two irresistible tastes. The crust is real croissant pastry, baked golden, light and flaky. The top is pure pizza, piled high with the toppings you love best. Choose classic Cheese, zesty Pepperoni, tasty Sausage or lavish Deluxe, loaded with pepperoni, sausage, mushrooms and green peppers.
Croissant Pastry Pizza comes frozen fresh in rectangular slices. And thanks to special packaging, even the croissant crust heats to perfection in a microwave or regular oven. So treat yourself to a slice. And toast the glorious union of croissant pastry and pizza.
Chocolates or Cookies? The delicious debate begins. (1987)
Pepperidge Farm’s new Distinctive Chocolatier Collection is whipping up a whirl of delicious controversy.
Die-hard cookie fans maintain that these are, without doubt, cookies. Perhaps the most chocolatey cookies ever made, but cookies nonetheless.
In the other camp we have the chocolate fiends. “Cookies, schmookies!” they cry. “These are more akin to fine chocolates in the grand European tradition.”
The protagonists at the center of this raging debate are the sweet young things themselves.
The Chocolate Apricot Raspberry Tart. The Chocolate Lace Macaroon. The Milk Chocolate Tree. (Equally tantalizing in dark chocolate.) And the Chocolate Ribbon Pirouette.
While no one seems able to agree on whether these delightful treats are in fact chocolates or cookies, one observation seems well beyond debate. If they’re not worth fighting over, they’re probably not worth eating.
Now you have 50 more reasons to avoid tropical oils. (1990)
Pepperidge Farm Cookies have always been made without artificial flavors or preservatives. And now they’re made without tropical oils. Just wholesome ingredients lovingly baked into all 50 delicious varieties.
So if you’ve been worried about tropical oils in the cookie jar, forget it. Because Pepperidge Farm remembers.
Vintage PF Milano cookies (1990)
Some days it’s hard to keep things together. Our method is dark chocolate.
Delicate vanilla wafers. Rich, dark chocolate. Milano. Wasn’t such a bad day after all, was it?
Black Forest cake (1991)
Hearty Slices bread (1991)
Goldfish crackers (1991)
Vintage 90s Pepperidge Farm fat-free pound cake (1992)
Pepperidge Farm croutons (1992)
Remember how much fun it was getting to the lettuce? Pepperidge Farm remembers.
Homestyle Croutons. Hearty cuts of Italian and Pumpernickel.
Pepperidge Farm Cookie Selection box (1995)
Included Bordeaux, Brussels, Geneva, Lisbon, Milano, Naples, Chessmen and Pirouette