Jen Faigel stood in the production line watching a rush of mini-pies bake to a golden brown. Around her, 10 people stood at different spots, each responsible for a different process: pouring in the apple and blueberry filling, sprinkling a generous helping of crumb topping, sliding the pies in to bake, pulling pies off the cooling rack and into custom-designed packaging. After seven days of baking, it smelled like her grandma’s kitchen.

Teresa Maynard, owner of Sweet Teez Bakery, and her team were busy filling the largest single order they had ever received: 42,000 pies, going to 25 Whole Foods stores.

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