Takes the Cake
s fall comes to East Texas, breaking summer’s feverish heat, Laura’s Cheesecake in Mount Pleasant really starts to cook. A large standing mixer whines and spins. Batter slides into metal springform pans. Heat billows from an oven big enough for 90 cheesecakes, while vaporous cold emanates from two walk-in freezers. This operation produces 360 cheesecakes per week. Standing some where in the vortex is baker
