July 17, 2012 12:00 AM
At its previous home in a Lenexa industrial park, the bakery was hidden behind the small retail shop. Now it’s prominently displayed behind 120 feet of windows. Customers can follow the process — from the dough being mixed and then rolled into thin skins to fillings prepared and then spread on top of the dough to a slight flip of the tablecloth to the roll up the povitica (pronounced pô-va-teet-sa). Then workers fold the rolls into S-shapes to put in the pans. Soon an oven cam will be installed so customers can watch the artisan breads as they brown in five large industrial ovens in the back room.