Sydney Seyfferth, of Dodgeville, holds up 2-year-old son Kouvr so he can give money to Patty Rowe to pay for their hamburger buns at Quality Bakery in Dodgeville. The bakery is closing its doors on Saturday after 97 years in business.
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Dr. Ed Dunbar, a physician from Madison, was the first in line at 3:15 a.m. Thursday so he could secure Bismarcks and Long Johns from owner Courtney Mallon. Dunbar, 38, has been coming to Quality Bakery all of his life.
Since it was announced last week that Quality Bakery was closing on Saturday, lines have formed before the Dodgeville shop opens its doors at 5 a.m. On Thursday, about 80 people were in line prior to opening.
Will Moyle adds freshly fried Bismarcks to a rack to prepare for Friday’s customers. The bakery can make about 1,300 Bismarcks a day plus another 1,300 pastries. Since last week, the bakery has been selling out in less than an hour.
Sydney Seyfferth, of Dodgeville, holds up 2-year-old son Kouvr so he can give money to Patty Rowe to pay for their hamburger buns at Quality Bakery in Dodgeville. The bakery is closing its doors on Saturday after 97 years in business.
Dr. Ed Dunbar, a physician from Madison, was the first in line at 3:15 a.m. Thursday so he could secure Bismarcks and Long Johns from owner Courtney Mallon. Dunbar, 38, has been coming to Quality Bakery all of his life.
Since it was announced last week that Quality Bakery was closing on Saturday, lines have formed before the Dodgeville shop opens its doors at 5 a.m. On Thursday, about 80 people were in line prior to opening.
Will Moyle adds freshly fried Bismarcks to a rack to prepare for Friday’s customers. The bakery can make about 1,300 Bismarcks a day plus another 1,300 pastries. Since last week, the bakery has been selling out in less than an hour.