In 1828 Coenraad van Houten developed a hydraulic press that could separate cocoa butter from chocolate liquor. The remaining de-fatted chocolate was then ground into a fine powder, known as “cocoa,” which could be mixed into liquid much easier and faster.

It is not known exactly when Baker’s first introduced their Breakfast Cocoa, but a mention of a Prepared Cocoa (or “Pd Cocoa”) is found in 1835, along with a W. Baker’s Powdered Cocoa in 1847. Over the years it was touted as a pure, healthful, and strengthening drink. No chemicals were used in its preparation and its easy digestibility made it palatable for “invalids as well as persons in health.” Breakfast Cocoa became one of Baker’s best-selling products and remained popular until 1952, when it was discontinued and replaced by a different cocoa mix.