By Sami West, for The Spectator
One day, a customer asked him if he wanted to work early in the morning in a bakery at the local university.
Flash forward 30 years and Jim Solfest is still “in the business,” now in his 23rd year as Hilltop Center’s bakery manager.
“It was good pay and I started frying donuts there. Then I went to school here for two years and from a series of events, I stayed in the business,” Solfest said. “So I’ve been in the business for a while.”
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