BAKERSFIELD, CA - Sweet Surrender employees estimate they use 1,500lbs of frosting for Valentine's Day treats. The holiday is the busiest time of year for some specialty stores.
Work on flower arrangements at log cabin florist started days ago. That's the case for several local stores.
Over at Cafe Med, prep work for cookies and other specialty items began at the beginning of the week. They estimate making at least 300 cookies and about 1,000 chocolate strawberries, along with other holiday items.
Pastry chef Jonell Cleveland said, "Valentine's week is absolutely crazy for me, but in the end it's wonderful because so many people come in and to see people smile these days is just wonderful for me so that part I just love."
At Sweet Surrender, they make about 500lbs of frosting a day, to get all the baked goods ready for Valentine's Day.
Sweet Surrender customer service representative Chach English said, "We've got orders here orders all around here. You know, it just a matter of getting everything ready and making sure it's ok for when they come in and the people in the back, in the kitchen, have just been working night and day to get everything ready."
They have a section just for people coming to pick up orders to help things move along. Thursday morning they already had a line out the door before they even opened.
Work on flower arrangements at log cabin florist started days ago. That's the case for several local stores.
Over at Cafe Med, prep work for cookies and other specialty items began at the beginning of the week. They estimate making at least 300 cookies and about 1,000 chocolate strawberries, along with other holiday items.
Pastry chef Jonell Cleveland said, "Valentine's week is absolutely crazy for me, but in the end it's wonderful because so many people come in and to see people smile these days is just wonderful for me so that part I just love."
At Sweet Surrender, they make about 500lbs of frosting a day, to get all the baked goods ready for Valentine's Day.
Sweet Surrender customer service representative Chach English said, "We've got orders here orders all around here. You know, it just a matter of getting everything ready and making sure it's ok for when they come in and the people in the back, in the kitchen, have just been working night and day to get everything ready."
They have a section just for people coming to pick up orders to help things move along. Thursday morning they already had a line out the door before they even opened.