Work It Richmond’s Jacob Geiger has a neat day-in-the-life look at Proper Pie:
Standing in the bakery’s kitchen, I’m amazed at how much pie will go through the small area during the course of the morning. There are two fairly large ovens, but it hardly seems like enough space to bake hundreds of pies.
“All morning I’m watching the clock,” Smith said. “If all the fruit pies are in the oven by 7 a.m., we’ll be doing well. That gives them time to cool and sit a bit before we open, but they’ll still be warm.”