Via Emon Hassan for The New York Times

Bakers work in two shifts; batches of chicken and vegetable patties are made in the morning, while the beef patties are made in the afternoon. Although Ms. Sinclair declined to disclose how many patties are produced daily, she said all of them were handmade using fresh ingredients like thyme and Jamaican scotch bonnet peppers. And she said they were never frozen.

Read on at The New York Times.

Comments are closed.