Bakers are no strangers to working before dawn, but recently the Spanish Fork bakery team not only got the worm with the early birds, but also stayed up late with the night owls to fulfill their largest order yet.
Brigham Young University (BYU) ordered 3,000 assorted doughnuts for a back-to-school student orientation. Due to the size of the order, Erika Lund, the bakery manager at Macey’s Spanish Fork, had to prepare a detailed timeline, production plan, order enough product and packaging.
Every day a week prior to the event, bakers began preparing doughnut dough to ensure everything was ready in time. The day before the order was due, September 3rd, the final push began boxes were folded, and dough was placed on frying screens and racks, ready to go into the fridge for the big night.
At 9:00 p.m. on the night of September 3rd, the team began the intensive process of frying thousands of doughnuts. The night was a whirlwind of activity as bakers worked through the night. By 3:00 a.m., the doughnuts for the order were fried, and regular daily doughnut production for the store began.
After the frying was finished, the team shifted gears to icing and packaging. By 4:00 a.m., every doughnut had been iced, and by 6:00 a.m., the doughnuts were packed and ready for pickup. The seamless coordination meant that the full order was completed right on time for the 7:00 a.m. scheduled pickup.
The success of this massive order was a true testament to the teamwork and dedication of the entire bakery staff. Every person played a critical role in ensuring everything went according to plan.
Amber, the representative from BYU who picked up the donuts, was beyond appreciative. “She gave me a hug and told me she’d see us again in January for a similar order,” said Lund.
