The World Is Their FruitcakeStephanie Anderson Forest
It's 10:30 a.m. on a late November day, and Collin Street Bakery in Corsicana, Tex., is buzzing. In the lobby, about 10 people wait in line to place cake orders. Nearby, about 120 women packed into a few hundred square feet place cherries, pineapples, and pecans on top of the hundreds of cakes rolling off a conveyor belt. On the second floor, 40 operators handle a flood of calls. In all, some 15,000 orders will pour in today.
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