ST. CLOUD -- This week in our "Behind the Scenes" series on WJON, we get a real sweet treat inside the Coborn's Bakery Distribution Center.

Serving over 45 grocery stores around the Midwest, this facility is home to non-stop baking of multiple desserts and breads.

Plant Manager Bob Leuth says about 130 employees produce thousands of goodies fresh every day.

"By baking fresh we can ensure the most amount of freshness and shelf life in our product for our customers and the store," says Leuth.

Baking begins around 2:00 a.m. and can go until 6:00 p.m. baking many things like doughnuts and decorating cakes.

"Everyday we make thousands of doughnut holes and our decorating room is in operation five days a week producing a lot of our specialty cakes," says Leuth.

And to make all these treats the facility uses thousands of pounds of ingredients.

"In the back of our building we have a 100,000 pound flour silo," says Leuth.

Each item is baked with the help of three ovens and then individually hand packaged.

"We do this because we are trying to make the product as close to what you would make at home," says Leuth.

Once packaged the items are sorted with the help of an electronic system which tells how many desserts go to each store.

"Each package would have a color on it and using the system we can see how many of a particular item is meant to go to the store," says Leuth.

After the packages are stored they are then stored in the loading dock for delivery.

"If you looked at all the baskets that go out we probably fill up about four or five semi loads in a day," says Leuth.

Leuth says the company prides themselves in making many of their products from scrath and having a facility like this helps in their overall growth.

Thousands of cookies are produced at the Coborns Baking Distribution Center. (Photo: Alex Svejkovsky, WJON News).