How did leaking sewer pipes affect sanitation in tenement cellar bakeries?

In the late 19th and early 20th centuries, many New York City bakeries were located in tenement cellars that were never intended for commercial use. Sanitation facilities within these buildings, such as sinks, baths, and toilets, drained into sewer pipes located in these cellar spaces.

These pipes frequently leaked, creating a foul odor that was significantly intensified by the heat generated from the baking ovens. This environment was widely considered filthy and a health hazard to consumers, as the lack of proper ventilation prevented the escape of fumes and flour dust, further compromising the sanitary conditions of the bakeries.1