"For a little tiny place, we turn out a lot of stuff," Williams said. For example, in 1974 the shop made 12 dozen of the customer favorite "Hot Dog" daily. Today, the bakery makes 125 dozen of the specialty pastry every day. Williams described the doughnut as being shaped like a hot dog with an éclair-type "bun" and a delicious buttercream filling. According to the West Virginia Hot Dog Blog, it has earned an honorary "Five Weenie" rating, the highest rating available.
"On Tuesdays, Wednesdays and Thursdays, we do 20 to 30 birthday cakes a day, 120 to 130 on Friday and 40 to 60 on Saturday," Williams said. He recommended that customers call the shop and his employees will help them decide on the shape and size to order.
"People can bring in pictures and we can scan them onto the cakes," Williams said. He said that images of almost anything could be placed on the cakes -- including family photographs, sports teams, entertainers and logos. "We need a day's notice on birthday cakes," he said, when a specialty cake is wanted. Otherwise, they have regular cakes where simple messages can be added when customers have forgotten to order in advance.
"We are probably the only bakery that still makes the German chocolate cake. It takes four hours to make the German chocolate cake icing, then we add the pecans and coconut," Williams said.
"We also make a very popular cake called the tango cake. It is three layers of yellow cake with a pineapple filling, iced with a butter cream icing and topped with toasted coconut."
Williams said, "We do most of our wedding cakes on Thursday. We need a week's notice to make one, but we will take advance orders four to six weeks before the wedding. Depending on the season, we make five to six every week."
Peanut butter cups are also a customer favorite. The miniature chocolate cakes are baked in Mary Ann pans and the hole is filled with peanut butter icing, with a chocolate dipping icing on the top. During the Valentine's Day season, the delicacies are baked in heart-shaped pans and called peanut butter hearts.
"I think a lot of people from Charleston started coming here after Dutchess Bakery closed," Williams said. He said he was very friendly with Eddie Rada, who owned the bakery and whose specialty was bread baking. He said that out of deference to Rada, his business did not focus on breads.
"I'm more into pastries and the decorated cakes. We do make butter bread, French bread and Parker House rolls every day. My kids will no longer eat store-bought bread," Williams said.
After Rada went out business, Williams said he decided to try making King Cakes, a bread-based specialty. "Every Mardi Gras season we make about 150 to 175 King Cakes. They are pretty to look at and they taste really good."
The pastry shop makes 15 different types of fruit pies, cream pies, egg custard pies, and pecan pies. In mid-October they begin making the customer favorite pumpkin pies.
They make many kinds of cookies, including chocolate chip, sugar, peanut butter, hermits, butterscotch, starlights and, another customer favorite, star cookies.
Eight types of Danish pastries are made at the pastry shop as well as elephant ears, pecan crispies, pecan rolls and Hungarian coffee cake.
Their French pastry shelves are filled with white and chocolate cupcakes, peanut butter cups, white Mary Anns, chocolate cake squares, nutty devils, Neapolitans, apple and cherry turnovers, petit fours and white and chocolate snowballs.
Williams said his shop is certified as kosher under the supervision of Rabbi Victor Urecki of the B'nai Jacob Synagogue.
He added that he never has to worry about any of his good food going to waste because "St. John's takes the leftovers every day for their soup kitchen." He's glad to help out, Williams said -- with a smile.
Spring Hill Pastry Shop, 600 Chestnut St., is open from 8 a.m. to 5:30 p.m. Monday through Saturday. The shop's telephone number is 304-768-7397.
Reach Judy E. Hamilton at judy.Hamil...@wvgazette.com or 304-348-1230.