Paul Drzymalla greets
customers recently. (Photos
by Patty Houlihan/H-F
Chronoicle)
At Pearson’s Southgate Bakery, shamrock-shaped cookies, Irish soda bread and donuts topped with green sprinkles are vying for space with pecan coffee cakes and whole wheat bread. Near the cash register, the counter is filled with buttermilk pound cakes and boxes of chocolate chip cookies.
Business is good. “We’re busier, so we’ve got more variety,” said…
