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.”
11 comments
Andrew Lyon liked this on Facebook.
Stacey Farinholt liked this on Facebook.
Crystal Koch Pintac liked this on Facebook.
Sarah Crenshaw Hudgins liked this on Facebook.
Dany Schutte liked this on Facebook.
Kendra Murden liked this on Facebook.
Leslie Perucci liked this on Facebook.
Diana Mathews liked this on Facebook.
Karen Shipman liked this on Facebook.
Chris Fultz liked this on Facebook.
Becky Olson liked this on Facebook.