Why were many New York City bakeries located in tenement-house cellars during the late 1800s?

During the late 1800s, many New York City bakeries were located in tenement-house cellars primarily because rents were low. Additionally, the floors of these cellars—whether made of dirt, wood, or concrete—were sufficiently sturdy to support the heavy weight of baking ovens.1

These spaces were not originally designed for commercial use, which led to significant sanitation and safety concerns. The cellars often lacked adequate ventilation, causing flour dust and fumes to accumulate, and they featured very low ceilings that forced workers to stoop. Furthermore, the facilities were poorly equipped to handle the waste from the tenements above, leading to foul-smelling and unhygienic conditions that were exacerbated by the intense heat produced by the ovens.1