Until the late 19th century, many physicians believed that most illnesses were related to digestion problems, and recommended a daily intake of biscuits and fruit. Fig rolls were the ideal solution to this advice. They were a locally produced and handmade product, brought to the U.S. by British immigrants. That was until a Philadelphia baker and fig lover, Charles Roser, invented a process in 1891 which inserted fig paste into a thick pastry dough. Cambridgeport, Massachusetts–based Kennedy Biscuit Company purchased the Roser recipe and started mass production.