Submitted by Jon (not verified) on Sat, 07/21/2012 - 3:25am.
I was a baker when they first opened, always pushed out top quality product. One issue the inspectors always had was the method and equipment used in the baking operations. Wilmington had never seen a made from scratch, kettle boiled baking process. The boards do get moldy due to the proofing process, but still no excuse for not changing them out.
I was a baker when they
I was a baker when they first opened, always pushed out top quality product. One issue the inspectors always had was the method and equipment used in the baking operations. Wilmington had never seen a made from scratch, kettle boiled baking process. The boards do get moldy due to the proofing process, but still no excuse for not changing them out.