COLD SPRING -- This week in our “Behind the Scenes” series on WJON, we satisfy your sweet tooth learning how to make the delicious treats at the Cold Spring Bakery.

From cookies, donuts, and cakes the Cold Spring Bakery has an assortment of goods just waiting to be enjoyed.

With over 300 treats in their recipe books, owner Lynn Schurman says they pride

themselves with having so many options.

"There isn't a lot of full scale bakeries left out there a lot of bakeries have specialized in making just one item," says Schurman.

With so many treats to make work has to begin early to get things prepared to sell.

"We have two bakers that generally do the mixing," says Schurman. "One comes in at about 10:30 p.m. to start mixing the batter and doughs and the other comes in at 6:00 a.m. to finish items for the day shift."

Once the ingredients are mixed and more bakers arrive, it's all hands on deck to make the breads, cookies and of course donuts.

Sales Clerk Carol Hommerding says they have a specific system when it comes to making donuts.

"Dale fries all of our products and when it comes to us we either glaze, frost and decorate them," says Hommerding.

The ring shaped batter is dumped into the deep frier for about a minute and flipped over every 30 seconds, before the decorating process.

Schurman says all the employees are skilled in multiple aspects in the baking process.

"All of the employees are not only doing all the icing and packaging for our whole sale items, they are also putting trays of product in our sales area," says Schurman.

The Cold Spring Bakery packages and delivers their products around the area.

Schurmann says while some days can get overwhelming, the enjoyment the customer receives is the greatest reward.

"It's really nice when we get response back that our cake was beautiful, tasted great and was the hit of the party or wedding," says Schurman.

The Cold Spring Bakery is opened Monday through Saturday from 6:00 a.m. - 6:00 p.m.


Donuts wait to be packaged at the Cold Spring Bakery. (Photo: Alex Svejkovsky, WJON News).