Machine and hand mix various ingredients in a large pot
Kathleen Robbins: So the team meets daily and interacts to get not only new product ideas, but to get feedback on the products that we're developing.
Two chocolate square cakes are being taken out of the oven and put onto a table.
Kathleen Robbins: One of the trends that we've seen that our consumers are asking us for is on-the-go snacking. So what we've done is we've taken all of the popular flavors and put them in packages so now everybody could take their favorite product and bring it with them wherever they may go.
Donut coating is poured from one pot into another pot, as freshly made donuts are being dipped in the coating and put onto an oven sheet
An image of Mini Crumb Cakes appears on the screen getting larger as it zooms in to show “on-the-go” snacking
Kathleen Robbins: I was fortunate enough to work with William and Robert Entenmann. What they taught us was to put the best ingredients in our products.
Black and White static image of William and Robert Entenmann appears on screen
Kathleen Robbins: I love my Job, that's why I've been here 27 years. Entenmann's and Grupo Bimbo have a very rich culture that we're all proud to be a part of.
Young Kathleen Robbins working in the bakery during the beginning of her career. William and Robert Entenmann are with their mother tasting cakes around a table
Kathleen Robbins: If I could eat one product for the rest of my life, it would be Entenmann's Little Bites Crumb Cakes. They have that combination of brown sugar and butter and a crunchy yet moist texture
Kathleen Robbins holds up a box of Entenmann’s Little Bites Crumb Cakes