SAN ANGELO, Texas (Concho Valley Homepage) — It’s 5 a.m., and Jessica Acosta is up and ready to begin baking. The ovens are on, the cookie sheets are greased and the flour has yet to spill. Jessica prepares chocolates, from dark to semisweet and milk.

Other ingredients include sweet, buttery toffee bits, nutty and crunchy kataifi, a crispy shredded phyllo pastry and fresh fruit. Half-pound cookie pies, pint-sized milkshakes and various types of desserts make this place one-of-a-kind. The smell of stuffed cookies flying out of the oven fills the shop.

The time comes, and the doors open wide, with patrons ready to see what the ever-changing menu behind the plexiglass has for that day. This has been a daily scene in the bakery for the last year, but it hasn't always been like this.

“The Am

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