The sweet smell of freshly baked cakes filled the room, as a half-dozen workers did their part to make more.
One mixed ingredients, while another filled round pans with batter. As the cakes emerged from ovens, four more layered on fruit and frosting.
On an average weekday, the team at Suspiros Cakes goes through 200 pounds of flour and 50 pounds of eggs to make between 80 and 90 cakes. Those quantities almost double on weekends.
The gourmet cake franchise has become a household name in northern Mexico over the past 14 years, expanding to over 260 locations there. READ MORE AT AZ CENTRAL
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