Sugar, spice and everything nice. It's probably safe to say we all have a weak spot for something sweet, but you might be surprise to learn how those delicious treats and breads make their way to the store shelves.
The Gering Bakery got an early start in 1949 on 10th street but the real work begins late each evening for head baker Chris Ahlers and his staff.
Hours after the final customer leaves the shop, Ahler and his small staff of 5 bakers begin whipping up the days orders.
Orders taken throughout the afternoon by Chris' father and bakery owner, Ron Ahlers.
"My grandpa was a baker, and my dad and all my uncles so it just runs in the family," Chris said.
My mom used to bake at home but it didn't always turn out how she planned, so I asked Chris to show me how it's done.
Chris and his staff say the baking process is never the same because of the wide range of orders he receives.
"I like just about everything, I like to make cookies, cakes and there isn't a whole lot I don't like to do," baker Lynda Todis said.
This time around we are making doughnuts and french bread.
We begin by measuring the ingredients, mixing and then prepping the dough.
After a little shaping and coating of the dough, we put our creations in the oven.
Then I leave Chris and his staff to work the rest of their magic.
The next day I'm up bright and early to check out the final product and right in the glass are the goodies I helped make last night.
Ron says the customers are what have made the late nights and early mornings worth it for the last 20 years.
"It's the creativity and being able to see people enjoy and appreciate what we do," Ron said.
