Lost Fortunes: The Wealthy Black Women Who Built Empires Before the Civil Rights Act—And Where Their Wealth Went (Part 10/28, Lucille Bishop Smith)

"Take equal parts of kindness, unselfishness and thoughtfulness; mix in an atmosphere of love; add the spice of usefulness; scatter a few grains of cheerfulness; season with smiles; stir in a hearty laugh, and dispense to every member of your family." – Lucille B. Smith

Lucille Bishop Smith

Lucille Elizabeth Bishop Smith (1892–1985) was a trailblazing African American entrepreneur, chef, educator, and inventor. Her significant contributions to the culinary world included creating the first commercially available hot roll mix. Her innovative spirit and dedication to education and community service brought personal fortune and paved the way for future generations of Black entrepreneurs.

Lucille was one of eleven children, born on September 5, 1892, in Crockett, Texas, to Mary Jackson Bishop and Jesse Bishop. She demonstrated an early talent for cooking. During a school visit, Booker T. Washington praised her dishes, highlighting her culinary prowess from a young age. She graduated from Huston College in Austin in 1912 and married her college sweetheart, Ulysses Samuel Smith, who later became known as the "Barbecue King of the Southwest." The couple settled in Fort Worth, Texas, and established a successful catering business.

How Did Lucille Build her Wealth and Empire

Lucille’s trailblazing spirit led to her appointment as the coordinator of Fort Worth's vocational education program, fueling her passion and commitment to education and skill development. She also managed the kitchen at Camp Waldemar, an exclusive summer camp for girls. Her role extended to Prairie View A&M University in 1937, where she established one of the first college commercial food and technology programs in 1952

Lucille’s famous mix, "Lucille's All Purpose Hot Roll Mix" came into the market in Fort Worth, Texas, as a church fundraiser. She sold $800 in one month (approximately $18,000 today). The mix became a commercial success, with grocery stores placing orders for over 200 cases per week. At the rate of inflation, a box of biscuits would have cost .25 cents in 1940 or a minimum of $5.50 for a box today.  Although we don’t know how many boxes were in a case, we can estimate significant weekly sales revenue per store.

This innovation paved the way for the first offering of convenience cooking products that are commonplace in the food service and sales marketplace. Her chili biscuits were even served on American Airlines flights and at the White House, enjoyed by notable figures such as First Lady Eleanor Roosevelt and President Lyndon B. Johnson. She is famously photographed serving heavyweight champion boxer “The Brown Bomber,” Joe Louis. The absence of biscuit mixes and other baking mixes from grocery store shelves is unheard of today.

At a time when 6% of women worked outside of the home and could not establish a business without her husband’s signature. She decided to become the first woman to establish her business as a “feme sol” enterprise, meaning it was woman-owned and giving her full operational control. She became the first African American woman to join the Fort Worth Chamber of Commerce and was appointed to the Governor's Commission on the Status of Women in 1969. Her innovation and educational contributions in the culinary world, earned her the distinction of being recognized as Texas's first African American businesswoman.

In 1941, Lucille expanded into publishing with her first cookbook, "Lucille's Treasure Chest of Fine Foods," which was reprinted multiple times. A copy is now a collector's item, recently selling for $1,500 and is currently listed in rare bookstores for $4,500. She also served as the first food editor for Sepia magazine, a publication aimed at Black Americans, further solidifying her influence in the culinary world.

What Happened to Lucille’s Fortune

Lucille and her husband had three children. Information on the state of operations and value of Lucille B. Smith's estate at the time of her passing in 1985 is not publicly available. Similarly, details about the beneficiaries of her estate have not been publicly disclosed. However, her legacy continues through her descendants, notably her great-grandson, Chef Chris Williams and Ben Williams. In 2012, Williams co-founded "Lucille's," a restaurant in Houston's Museum District, as a tribute to her culinary contributions. Her legacy lives on through various commemorations and the non-profit organization Lucille’s 1913, which aims to feed the indigent community and provide job training.

Her legacy and some of her dishes lives on at www.lucilleshouston.com.

This is a Financial Education series of The new LaVilla. Read more at www.thenewlavilla.com and on LinkedIn and Facebook @thenewlavilla