In 1994, Westview Orchards started making apple crisp donuts in their renovated 1920's Milkhouse. The first donut bakers included 6th generation, Katrina, and a friend from Armada. Soon the word was spreading about their secret recipe 'apple crisp' and 'peach cobbler' donuts. Not only did customers love the unique flavors of the fruit donuts, they loved the size of the big Westview donuts. The popularity of their apple, peach and cherry donuts continued to grow. By the fall of 1998 they had a total of three small donut fryers and four donut bakers working in the little Milkhouse just to keep up with the customer demand for their fresh, big, hot fruit donuts. The Westview family knew that soon they wouldn't be able to keep up.

It was time to think about investing in a bigger donut fryer, but where would they put it? After much discussion and research, they decided to add-on to their existing white storage-grading-controlled atmosphere barn. So in 2000, they started building the addition which would be called 'K's Kitchen Bakery' after 5th generation Kay, who had taught her daughters all about baking the old-fashioned way.

Fifth generation Kay made a request for a porch along the outside of K's Kitchen Bakery, with an area for picnic tables. She knew that once folks had a bag of those hot donuts in their hands, they couldn't resist reaching in and having one. And Grandma Kay got her wish.

By late September everything was in place, including a convection oven for the fruit pies customers had been requesting for years. With the addition of display counters, they were ready to open for the fall weekend customers. The new donut fryer could make up to 100 dozen donuts an hour. The oven could bake 25 pies an hour.

Soon the Westview family realized that the small convection oven was too small to meet the demand for pies (of course, big, deep-dish, 10-inch) and looked for another oven. They decided on a tall convention oven that takes the rack filled with pies or breads, and rotates it around for even baking. It wasn't long before they were baking hundreds of pies an hour on the busiest fall weekends.

Don't worry, they didn't toss out those small fryers. They still use them during the cherry season, peach season and slow days during the apple season. And Grandma Kay has been selling folks their farm-fresh baked goods every fall weekend ever since K's Kitchen Bakery was opened in the fall of 2000.