Taking typically seasonal products to great heights and new boundaries, the bakery finds itself bursting at the seams.
Pumpkin is Something Sweet’s No. 1 selling pie, and during the fall and fourth-quarter holidays, the depositors have their work cut out for them.
Pie crust dough comes together in a 1,100-lb mixer and is then transported via a trough to the processing lines.
Pies that do not have a merengue topping go directly to the oven.
When Something Sweet made the leap from hand-crafted retail operation to commercial pie manufacturer, investing in the tunnel oven was a game-changer.
Although expansion plans call for automated packaging equipment, Something Sweet takes advantage of the quality control that comes with manual labor in this department.