VISITING WITH HUELL HOWSER HAS BEEN MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSON'S FOUNDATION.

>> Huell: WELL HELLO EVERYONE I'M HUELL HOWSER.

WELCOME TO BEAUTIFUL DOWNTOWN GLENDALE.

IT'S ABOUT 8:30 ON A BEAUTIFUL SATURDAY MORNING AND WE HAVE COME HERE TO SPEND THE DAY INSIDE A HONEST TO GOODNESS, SOUTHERN XAFL LANDMARK.

LOTS OF PEOPLE VISIT THIS PLACE.

AND WHILE WE'RE HERE WE'RE GOING TO BE SPENDING TIME WITH MEMBERS OF A FAMILY THAT'S HANN HONEST TO GOODNESS EXAMPLE OF A FRUE AMERICAN SUCCESS STORY.

AND IF THAT'S NOT ENOUGH, WHILE WE'RE HERE, WE'RE GOING TO BE EATING A LOT OF WONDERFUL AUTHENTIC FOOD, IN OTHER WORDS WE'RE GOING TO HAVE A GREAT TIME.

AND HERE WE ARE INSIDE AND WE'RE MEETING UP WITH BETTY PORTO.

AND BETTY I HAVE A FEELING YOU'RE ONE OF MANY PORTOS WE'LL BE MEETING.

>> YES.

YOU'LL BE MEETING MY FATHER AND MOTHER AND MY BROTHER RAUL AND MY SISTERS.

WE RUN THE BAKERY.

>> Huell: WHEN DID THEY START THIS THING?

IT STARTED IN CUBA?

>> YES, MY MOM WAS BAKING CAKES TO SUPPORT US BEFORE WE CAME TO AMERICA.

MY FATHER WAS SENT TO A CAMP AND MY MOM SUPPORTED US.

IT WAS BEFORE CASTRO CAME TO POWER.

>> Huell: AND YOU KEPT THIS BAKERY GOING?

>> YES, WE CAME IN IN 1971 AND WITHIN FOUR YEARS MY MOM HAD OPENED A PLACE.

SHE STARTED WORKING AT HOME.

SHE NEVER WANT TO BE PART OF A REGULAR WORK FORCE, SHE WANTED TO BE IN HER OWN BUSINESS.

>> Huell: AND CUTTING THE STORY A LITTLE SHORT, IT'S GROWN TO THIS.

>> WE CAME TO GLENDALE WHEN THE MALL CAME TO GLENDALE.

>> Huell: YOU'RE RIGHT ON THE MAIN DRIVE.

>> YES, WE ARE.

>> Huell: AND IS THIS THE EXAMPLE OF THE ACTIVITY THAT GOES ON HERE.

IS THIS SLOW?

>> SATURDAY MORNING'S ARE SLOW.

>> Huell: IT'S SLOW?

>> YES, IT WILL GET BUSY AROUND 12:00.

>> Huell: YOU DON'T MIND IF WE NOSE AROUND.

>> LOOK WHERE EVER YOU WANT.

YOUR MOM IS WORKING OUT THERE AS ARE YOUR BROTHERS AND SISTERS.

>> SHE'S SLOWING DOWN BUT STILL COMES AROUND.

>> Huell: I DON'T THINK THERE IS MUCH SLOW.

THIS IS A VERY ENERGETIC PLACE.

ALWAYS SOMETHING HAPPENING.

>> YES, ALWAYS SOMETHING BUZZING, AND GOING UP AND DOWN THE ELEVATOR AND TAKING THINGS OUT OF THE OVEN.

IT'S NEVER A DULL DAY IN HERE.

>> Huell: OKAY, WE'RE LEAVING ALL OF THE EXCITEMENT OUT FRONT AND WE'RE NOW GOING BACK INTO THE FIRST OF THE MANY INNERSANKTUMS.

AND MEETING MORE PORTOS.

>> I'M RAUL PORTO.

>> Huell: AND THE SECOND GENERATION.

WE WANTED TO GET STARTED OFF WITH SOME OF THE GOOD STUFF.

WHAT ARE WE LOOKING AT?

>> THESE ARE MANGO MOOSE.

AND IT'S SOMETHING THAT WE'VE TAKEN A FRENCH PRODUCT WHICH IS A MOOSE, WE MADE IT LIKE A CUBAN OR SPANISH PRODUCT AND WE USE MANGO INSTEAD OF CHOCOLATE.

>> Huell: LOOK AT THE CAKES COMING OUT.

THIS IS HOW IT STARTED?

>> YES, MY MOTHER STARTED OUT OF THE HOUSE.

SHE STARTED IN CUBA AND WE WERE IN CUBA, THE MINUTE IN CUBA THAT YOU SAY YOU LEAVE THE COUNTRY, WE HAD TO FILE THE PAPERS, AND THE MINUTE WE DO THAT, THEY DISCONNECT YOU FROM SOCIETY.

SHE USED TO TEACH COOKING AND SHE STARTED MAKING CAKES OUT OF THE HOUSE.

WE SPENT SIX YEARS IN CUBA AND LIVED THERE JUST FROM HER MAKING CAKES.

AND MY MOTHER TELLS THE STORY ONE OF HER FRIENDS WENT TO PICK US UP AT THE AIRPORT, AND SHE SAID I'M GLAD YOU'RE HERE BECAUSE MY DAUGHTER IS GETTING MARRIED.

>> Huell: SO SHE STARTED MAKING CAKES FROM THE AIRPORT.

YOUR NAME IS?

>> TONY SALSAR.

>> Huell: YOU'VE BEEN CONNECTED TO THIS PLACE FOR A LONG TIME.

>> 23 YEARS.

>> Huell: ARE YOU CUBAN-AMERICAN?

>> YES, FROM THE SAME PLACE AS RAUL'S PARENTS.

>> Huell: SO EVERYBODY LEFT CUBA AND CAME TO GLENDALE.

>> BASICALLY.

>> Huell: TELL US ABOUT THESE CAKES.

AT FIRST GLANCE THEY DON'T LOOK LIKE CUBAN CAKES.

>> WE DON'T CATER 100 PERCENT TO CUBAN.

WE DO TIRAMISU.

>> Huell: AND WE HEARD ABOUT THE MANGO MOOSE.

>> SURE.

>> Huell: AND WHAT ARE THESE THINGS OVER HERE.

>> THAT'S A SMALLER VERSION OF THOSE.

LET'S >> Huell: LET'S TAKE A LOOK AT THESE.

>> THIS IS THE MANGO, AND YOU MAKE THEM INTO A LITTLE BOMB AND GLAZE THEM WITH A MANGO JELLY.

>> Huell: WOW!

THOSE LOOK WONDERFUL.

AND WHAT IS HAPPENING OVER HERE?

>> THIS IS THE ITALIAN CHEESE CAKE WHICH IS MOOSE ALSO AND WE DECORATE IT WITH A RASPBERRY JAM, AND WE PUT A JELLY OVER IT AND IT BECOMES A KHIEN' -- SHINY FINISH.

>> Huell: NOW WE'RE IN THE BREAD AREA OF THE BAKERY.

THIS LOOKS MORE CUBAN.

>> THIS IS A CHICKEN PIE, THIS IS SOMETHING MY MOTHER MADE SINCE CUBA.

>> Huell: THEY'RE REAL LITTLE PIES.

SO PEOPLE JUST BY THEM.

>> WE ALSO MAKE BIG ONES.

WE THESE ARE THE BIGGER ONES.

>> Huell: THAT'S A BIG CHICKEN PIE.

>> AND THESE WILL BE BAKED OFF.

>> Huell: WHAT'S GOING ON OVER HERE?

>> THIS IS WHERE WE MAKE THE CUBAN BREAD.

>> Huell: WHAT MAKES BREAD CUBAN BREAD?

>> IT'S SIMILAR TO FRENCH BREAD.

BUT IN THE PROCESS, WE DO A SPONGE THE NIGHT BEFORE.

>> Huell: THEY'RE ROLLING IT OVER HERE.

>> AND WE FERMENT THE DOUGH OVERNIGHT.

THE ONLY DIFFERENCE, IT'S SIMILAR TO FRENCH BREAD EXCEPT WE USE A LITTLE BIT MORE SUGAR IN IT AND THAT'S IT.

AND IT'S A LITTLE BIT BIGGER.

>> Huell: NOW THIS LOOKS VERY INTERESTING OVER HERE.

WHAT IN THE WORLD IS GOING ON OVER HERE?

>> THIS IS A GLAZED COCONUT.

WE CALL THEM GLAZED COCONUT BALLS WE PUT INTO A SYRUP AND THEN HE CREATES THE CARAMEL.

THAT CARAMEL IS EX TREMLY HOT YOU NOTICE HE'S VERY CAREFUL FLT >> Huell: THIS IS A CUBAN THING?

>> YES, THIS IS VERY MUCH A CUBAN THING.

>> Huell: THIS IS LIKE A DESSERT.

>> YES, IT'S EXTREMELY SWEET.

>> Huell: AND THAT'S WHERE THE NUTS COME IN?

>> NO SOMEBODY IS GOING TO MAKE A CA ROT CAKE.

>> Huell: AND SOMEBODY ELSE BEHIND ME THAT I'M SURE IS NOT RELATED TO ANYTHING.

>> THIS IS THE CHICKEN PIES THAT ALREADY BAKED.

>> Huell: OH LOOK, LOOK AT THESE.

NOW PEOPLE BUY THIS WHOLE PIE?

>> YES.

>> Huell: SO THAT'S ENOUGH FOR A WHOLE FAMILY.

>> YES, THEY TAKE IT HOME FOR A GATHERING OR PARTY.

>> Huell: RAUL, ONE OF THE THINGS THAT YOU POINTED OUT THAT MANY OF YOUR EMPLOYEES HAVE BEEN WITH THIS BAKERY FOR A LONG TIME?

>> YES, THIS IS JESSE AND HE'S BEEN HERE FOR ABOUT 15 YEARS AND HIS TWO KIDS WORK FOR US TOO.

>> Huell: SO IT'S A FAMILY THING.

>> YEAH, GOOD.

>> Huell: HOW ARE YOU CUBAN?

>> WELL, HALF AND HALF NOW.

>> Huell: SO HE'S AN HONORARY CUBAN.

>> HE'S BEEN HERE SO LONG.

MY MOM USED TO COOK FOR US, WHEN THERE WAS ABOUT EIGHT OR NINE OF US WORKING, SO SHE WOULD COOK FOR US EVERY DAY.

>> Huell: YOU'VE BECOME AN HONORARY CUBAN RIGHT AWAY.

>> YES, SIR.

>> Huell: THEY'RE BRINGING OUT THE HOT CUBAN BREAD.

OH MY GOSH, I WISH WE HAD SMELL-A-VISION.

>> IT'S THE SAME TYPE OF BREAD THEY WERE MAKING OVER THERE.

>> Huell: IS IT TOO HOT TO TAKE A PIECE AND LOOK AT IT.

>> NO, WE CAN TAKE ONE.

>> Huell: WOW.

IT'S VERY LIGHT.

>> YES, IT IS.

IT'S GOT SORT OF LIKE A FRENCH BREAD.

IT DOES NOT VERY MUCH YEAST BUT IT'S LIGHT AND AIRY.

>> Huell: IT'S HOT BUT IT SMELLS GOOD.

AND I BET IT TASTES GOOD.

MEAT?

>> RIGHT.

WE ALSO DO SANDWICHS.

>> Huell: LOOK IT IS.

>> WE TAKE THE ROAST PORK AND MARINATE IT OVERNIGHT AND FERNANDO IS SHREDING IT.

>> Huell: AND WHAT'S THE SAND WISH CALLED?

>> IT'S A ROAST PORK SANDWICH.

IT'S CUBAN STYLE BECAUSE WE AD A DRESSING ON TOP AND IT'S MADE WITH A LOT OF GARLIC, BLACK PEPPER ALIVE OIL.

>> Huell: WHAT'S GOING ON OVER HERE?

HE'S ARE MORE TRADITIONAL.

>> HE'S MAKING HAM AND CHEESE SANDWICHS AND ALSO A CUBAN SANDWICH WHICH IS USING THE SAME PORK.

>> Huell: HOW MANY SANDWICHES ARE YOU MAKING HERE?

>> ABOUT 300 OR 400 A DAY.

>> Huell: JUST SANDWICHS.

>> YES, THESE GUYS MAKE SANDWICHS ALL DAY.

>> Huell: THEY DON'T HAVE TIME TO TALK TOO BUSY MAKING SANDWICHS.

>> YES, TODAY IS VERY BUSY.

>> Huell: WHAT IS THIS?

>> IT'S A PASTRY AND INSIDE, IT'S GOTS GROUND BEEF AND SPICES.

WE SELL TWO TO THREE THOUSAND A DAY.

>> Huell: THIS IS HARD CORE CUBAN?

>> DEFINITELY SO, WE CAN NOT GO TO CUBA, BUT IF YOU GO TO MIAMI, EVERY BAKERY HAS THESE.

>> Huell: HOW DO THEY DIFFER FROM THE CHICKEN PIE?

>> THE DOUGH IS DIFFERENT AND THIS IS A PUFF PASTRY, IT'S A FLAKY DOUGH AND MORE AIRY.

>> Huell: DO PEOPLE EAT THEM FOR BREAKFAST, LUNCH OR DINNER?

>> FOR EVERYTHING BASICALLY.

THESE ARE ALSO FOR PARTIES, PEOPLE WILL TAKE THEM FOR A PARTY AND ARRANGE THEM IN A LITTLE TRAY.

>> Huell: AND WHAT IS PUTTING ON THEM?

>> JUST A LIGHT SYRUP SO IT CREATES THE SALTYNESS, THE CUBAN VERSION OF SWEET AND SOUR.

ALSO GIVES IT A LITTLE SHINE AT THE END.

>> Huell: NOW WE'VE COME INTO THIS BEAUTIFUL ROOM.

AND WE'RE MEETING UP WITH ANOTHER PORTO.

>> MY NAME IS MARGARITA.

>> Huell: AND THIS IS YOUR DOMAIN?

>> YES.

>> Huell: THIS IS THE HARD CORE CAKE ROOM.

>> YES, THIS IS WHERE WE DO ALL THE CAKES AND FRUIT TARTS IN THE BACK.

>> Huell: GET US EXCITED ABOUT ALL THESE CAKES.

>> THIS IS THE PRODUCT WE STARTED BACK IN CUBA, USING THE MIRANG FROSTING.

WE MAKE IT AND THIS IS A PRODUCT THAT YOU HAVE TO USE ON THE SPOT, YOU CAN NOT LEAVE IT COUPLE OF HOURS.

>> Huell: SO THIS IS THE FROSTING.

>> THIS IS THE FROSTING.

>> Huell: LOOK AT THE FROSTING IN HERE.

>> THAT'S THE FROSTING THAT MADE A DIFFERENCE.

THAT'S WHY PEOPLE WOULD COME OVER HERE TO PICK UP CAKES MADE WITH THIS FROSTING, LIGHTER THAN A BUTTER CREAM.

>> Huell: OH WAIT A MINUTE HE'S GETTING READY TO PUT SOME ON.

>> THIS IS TRADITIONAL CUBAN CAKE.

MOST LIKE THE CAKES A LITTLE SWEETER, SO OUR CAKES ARE SOAKED IN A SYRUP AND A LOT OF FROSTING.

>> Huell: BOY, THEY'VE GOT A LOT OF FROSTING.

>> WE'VE GOT A PERSON MAKING JUST THE FROSTING.

>> Huell: NOTHING BUT THE FROSTING.

AND LOOK OVER HERE.

>> WE'RE FINISHING THEM OFF WITH FRESH FRUIT.

AND IT GIVES IT A NICE FINISH.

>> Huell: AND WE'VE GOT 30 CAKES BEING MADE.

>> THESE ARE ALL FRUIT TARTS AND A LITTLE BIT OF CAKE.

THE SECRET IS A LITTLE BIT OF CUBAN CAKE WHICH IS A FAMILY RECIPE WITH A LITTLE BIT OF CUSTARD AND WITH FRESH FRUIT.

THAT'S WHY PEOPLE COME HERE.

>> Huell: NOW IS THIS YOUR SPECIALTY?

>> NO HER SPECIALTY IS THE MARANGES.

>> Huell: OH THE MARANGES.

AND WHAT'S HARD?

>> IT'S EXTREMELY DIFFICULT.

THIS OVER HERE IS RIGHT NOW, JUST EGG WHITES WITH A LITTLE BIT OF SUGAR.

AND OVER AT THE END, SHE'S COOKING A SUGAR AND WATER MIXED WITH THE CARAMEL.

>> Huell: SO THIS IS ALL HAND MADE?

>> YES.

AND ONCE IT GETS THERE, SHE POURS IT ON.

SPEAKING SPANISH] >> Huell: GO ON OVER HERE.

OH LOOK SHE'S GOT A WHOLE STOVE THING GOING ON HERE.

>> THEY'VE GOT TO REACH THE RIGHT TEMPERATURE.

SHE'S COOKING THE ICING RIGHT NOW -- COOKING EGG WHITES WITH THE HOT SYRUP GOING IN THERE.

>> Huell: THIS IS AS OLD FASHION AS IT GETS.

>> THIS IS CALLED ITALIAN BOIL ICING.

>> Huell: IS THIS ITALIAN OR CUBAN?

>> IT'S CUBAN BUT IT'S CALLED ITALIAN ICING.

>> Huell: WE HAD TO MAKE ANOTHER STOP BY THE FRUIT TART TABLE LOOK HOW THEY'VE IMPROVED SINCE WE WERE HERE THE FIRST TIME.

>> THAT'S RIGHT.

>> Huell: WHAT IS HE PUTTING ON THERE.

IS THAT WATER?

>> NO IT'S A SUGAR GLAZE AND IT GOES ON HOT AND AFTER A FEW SECONDS, IT WILL DRY AND IT SHOELDS THAT -- HOLDS THAT SHINE FOR HOURS.

>> Huell: THIS IS THE MOST COLORFUL CAKE EXHIBIT I'VE SEEN.

THIGHS -- THESE GUYS, THAT'S WHAT THEY DO ALL DAY LONG.

THEY TAKE THEM MOST OF THESE ARE NOT FOR BIRTHDAY CAKES.

MOST ARE YOU TAKE TO A FRIEND'S HOUSE OR YOU GIVE IT TO A FRIEND OR NEIGHBOR.

>> Huell: LOOK HOW THE GLAZE TOTALLY CHANGES THE LOOK OF THE TART.

IT JUST MAKES ALL THE EVERYTHING JUST POP OUT.

>> IN THE OLD LAYS, WE USE TO LAY IT OUT WITH A BRUSH BUT THAT WAS DIFFICULT.

SO THESE MACHINES ALLOW YOU TO GLAZE IT PERFECTLY.

>> Huell: HI GEORGE.

THAT IS A PURPLE CAKE.

>> THIS IS THE DORA THE EXPLORER VERY POPULAR CAKE.

>> Huell: THIS IS A BIRTHDAY CAKE.

>> YES, IT'S A BIRTHDAY CAKE.

>> Huell: LET ME SEE WHAT YOU'RE DOING.

>> I'M DOING PAPER BARK TO DO THIS LITTLE THINGS AND MAKE BRIGHTER THE CAKE.

>> Huell: THAT'S RIGHT, IT NEEDS TO BE BRIGHTER, IT'S NOT BRIGHT ENOUGH.

WHAT DO YOU DO?

>> OKAY.

I'M GOING TO -- I PUT THE PASTE PAINT IN THE PAPER BARK TO DO MORE BRIGHTER THE COLORS.

>> Huell: WOW, THIS IS LIKE MAKING A PAINTING?

>> YES.

>> Huell: OKAY, HERE HE GOES.

LOOK AT THIS, CAMERON.

WOW, JUST LITTLE JUST LITTLE SQUIRTS?

>> YES, LITTLE SQUIRTS.

I'M GOING TO DO THIS.

>> Huell: THIS IS AMAZING TO WATCH THIS.

HOW MANY YEARS HAVE YOU BEEN HERE?

>> 18.

>> Huell: AND A CAKE ARTIST.

NOW THE MOMENT WE'VE ALL BEEN WAITING MORE WE'RE MEETING THE MAY -- MATRIARCH WHO STARTED THIS.

THE MOTHER.

>> SHE STARTED TEACHING ME WHEN I WAS TWELVE.

I WAS INSISTING AND SHE STARTED LETTING ME.

AND NOW LOOK WHAT YOU'VE GOTTEN INTO.

>> Huell: AT THIS TALK TO HER: >> SHE CAN TALK.

>> Huell: HOW ARE YOU?

>> FINE THANK YOU.

>> Huell: WE'RE LOOKING AT YOUR WONDERFUL BAKERY AND THIS STARTED IN YOUR KITCHEN IN CUBA?

>> UH-HUH.

I STARTED 40 YEAR AGO.

>> Huell: 40 YEARS AGO?

>> UH-HUH.

>> Huell: AND NOW LOOK WHAT YOU'VE GOT.

>> EVERYTHING.

IT GREW?

YEAH, I GREW TOO MUCH FOR ME.

>> Huell: WAIT A MINUTE, WHY ARE YOU LAUGHING?

>> SHE SAID, IT GREW TOO MUCH BECAUSE SHE FEELS LIKE IT'S BIGGER THAN SHE CAN HANDLE.

>> Huell: BUT YOU'VE GOT YOUR CHILDREN WORKING.

THIS MUST MAKE YOU FEEL WONDERFUL?

>> UH-HUH --[SPEAKING SPANISH] >> GRACIAS A LOS HIJOS.

>> SHE SAYS THANKS TO US, WE'VE BEEN ABLE TO GROW.

WHEN WE STARTED WITH HER, I WAS LIKE 13 AND 14 AND MARGARET WAS ABOUT 12.

I WAS TELLING MY SON, WHEN MARGARET WAS 12, SHE WOULD DECORATE A CAKE ON HER OWN.

WHERE DID YOUR SON GO?

>> COME ON, ADRIAN.

BECAUSE -- >> Huell: BECAUSE WE'VE GOT THREE GENERATIONS RIGHT HERE.

DO YOU TEACH HIM HOW TO DO THINGS?

>> LITTLE BIT.

>> A LITTLE BIT.

>> WITH A ROLLING PIN, HE'LL USE IT.

AND MY FATHER TEACHES HIM TOO.

WE MAKE LIKE AN ORANGE, IT'S A LIKE A SCONE AND HELPS MY FATHER CUT THE ORANGES.

>> Huell: IS YOUR GRANDMOTHER A GOOD TEACHER?

>> YEAH.

>> Huell: DOES SHE WORK YOU HARD?

>> PRETTY MUCH.

>> Huell: WHAT DO YOU HAVE TO DO HERE?

>> KIND OF HELP HER AND GET ALL THE STUFF READY.

>> Huell: SO YOU'RE A HELPER SO FAR?

>> UH-HUH >> Huell: HAVE YOU GONE SO FAR AS TO DECORATE A CAKE?

>> ONCE OR TWICE.

WHAT >> Huell: WHAT DID IT LOOK LIKE?

>> IT LOOKED LIKE HE DID IT.

>> Huell: FOR THE FIRST TIME?

>> YES.

>> Huell: BUT THIS IS WHAT IT'S ALL ABOUT, SHE'S STARTING LIKE YOU DID.

THIS IS LIKE FAMILY, NOT ONLY, EVEN OUR EMPLOYEES, THEY'RE KIDS WORK HERE.

IT'S GREAT.

>> Huell: YOU TOLD ME THAT BEFORE I KNOW IT, SHE'LL HAVE THAT CAKE.

>> SHE CAN TALK AND WORK AND GET IT DOWN FAST.

>> Huell: IS SHE KNOWN FOR HER SPEED?

>> SHE'S KNOWN FOR SPEED AND EXPERTISE AND MAINLY FOR BEING DETAILED VERY METICULOUS AND MAKING SURE THAT EVERYTHING LOOKS THE BEST.

IF SHE DOES NOT LIKE THE WAY IT LOOKS, SHE'LL FIX IT AND SHE WANTS IT TO LOOK THE BEST AND EXPECTS THAT FROM ALL THE PEOPLE.

IF THEY'RE NOT DOING WHAT THEY WERE TOLD TO, SHE'LL GET ON THEIR BACKS.

>> Huell: THIS IS THE FIRST TIME I MET YOUR DAD.

>> THIS IS RAUL SENIOR.

>> Huell: THE GUY THAT STARTED AT HOME.

>> WITH MY MOTHER YES.

>> Huell: HI, HOW ARE YOU DOING?

>> VERY GOOD.

>> Huell: NICE TO MEET YOU.

>> ME TOO.

>> Huell: YOU'VE GOT ON OPERATION.

>> THAT'S THEM.

>> Huell: HE'S RETIRED TOO.

>> HIM AND MY MOTHER RETIRED A FEW WEEKS AGO, AND HE COMES IN TO CHECKUP ON US.

>> Huell: WELL EVERYTHING IS GOING VERY WELL.

>> YEAH, YOU LIKE?

>> Huell: YES, VERY GOOD.

>> HAPPY.

SIT >> Huell: NOW THIS IS EXCITING BECAUSE WE HAVE A NEW PERSON IN THE BAKERY.

>> THIS IS MY MOTHER'S NIECE AND SHE JUST GOT HERE FROM CUBA, SHE'S OUR NEWEST EDITION HERE.

>> Huell: AND SHE HIT THE GROUND AND YOUR MOM IS WORKING WITH HER.

>> THAT'S RIGHT, SHE GOES TO SCHOOL LEARNING ENGLISH AND COMPUTERS.

AND YOU'VE GOT MY MOTHER GIVING HER THE FINAL TIPS.

>> Huell: SO SHE CAME FROM CUBA.

WAS IT HARD TO GET HER HERE FROM CUBA?

>> YES, IT TOOK HER LIKE TWO OR THREE YEARS.

>> Huell: AND SHE'S COMING UP TO SPEED.

>> WE'RE GOING TO BRING HER UP TO SPEED.

>> Huell: SHE'S GOT A GOOD TEACHER.

>> YEAH.

>> Huell: HOW RI RECOGNIZE?

>> YES, SIR I AM.

>> Huell: WHAT DO YOU GET?

>> SOME ALMOND DANISHS AND CHEESE ROLLS AND SOME CHOCOLATE CRISSANT.

>> EVERYTHING IS GOOD IN THIS BAKERY AND OWNER IS VERY GOOD WITH US.

>> Huell: BUT EVERYBODY HERE.

>> IS HAPPY BECAUSE IS -- EVERYTHING IS GOOD.

>> Huell: LOOK OVER HERE.

MORE SMILING CUSTOMERS, YOU LOOK LIKE YOU'RE HAPPY TODAY.

>> I AM.

>> Huell: WHAT ARE YOU GETTING?

>> THE GUAVA ROLLS AND STRAWBERRY AND CHOCOLATE CRISSANTS.

>> Huell: ARE YOU HERE EVERY WEEK?

>> ROLLS.

>> Huell: SOMEBODY TOLD ME THAT YOU WERE ONE OF THE ORIGINAL EMPLOYEES.

>> I'VE BEEN HERE FOR 14 YEARS.

>> Huell: ALWAYS SOMETHING GOING ON?

>> IT'S A LOT OF FUN WORKING HERE.

MY BOSS ARE GREAT AND I'M HAPPY HERE.

>> Huell: GOOD PLACE TO WORK?

>> OH YEAH.

>> Huell: AND WHAT DO YOU LIKE TO EAT THE MOST?

>> EVERYTHING!

>> Huell: IT'S A MAD HOUSE IN HERE.

WHAT Y'ALL GETTING TODAY?

>> WE'RE GETTING SANDWICHES AND PASTRIES AND COMING TO PICK UP CAKE WE'RE FROM TEMECULA.

>> Huell: SHE CAME FROM TEMECULA?

>> WE LOVE IT HERE.

>> Huell: HOW DID YOU FIND OUT ABOUT THIS PLACE?

>> WELL WE'VE BEEN COMING HERE FOR ABOUT 15 YEARS.

WE KNEW ABOUT IT WHEN IT WAS SMALL.

>> Huell: IT'S HARD TO DESCRIBE THE ATMOSPHERE BUT IT'S A LOT OF FUN IN THIS PLACE?

>> A LOT OF FUN AND GOOD FOOD AND WE'RE HERE TO EAT ALL WE CAN.

>> Huell: IT'S SATURDAY MORNING, WHAT DAY OF THE WEEK DOWN IN TEMECULA DO YOU START TO THINK ABOUT COMING DOWN HERE TO GET THIS FOOD.

>> A WEEK AHEAD.

>> Huell: WELL THERE THEY ARE -- THE ENTIRE -- WELL NO, THIS IS NOT THE ENTIRE.

BUT HERE'S THE PORTOS FAMILY.

BETTY, YOU DIDN'T TELL ME THAT IT WAS GOING TO BE THIS HECTIC.

>> YES, IT'S AN EXCITING PLACE.

>> Huell: THIS IS A PLACE THAT SERVES UP GOOD FOOD, A LOT OF ADTMOSPHERE AND EXCITEMENT HERE.

>> YES, AND I THINK THAT'S WHY PEOPLE COME HERE.

THEY WAIT FIFTEEN TO TWENTY MINUTES TO COME IN TO TASTE THE FOOD AND THE AMBIANCE.

>> Huell: WELL IT FEELS GOOD, SMELLS HERE, TASTES GOOD IN HERE AND THIS ALL STARTED IN YOUR KITCHEN BACK IN CUBA AND HAS GROWN INTO THIS WONDERFUL PLACE WHICH HAS BECOME AN INSTITUTION HERE IN SOUTHERN CALIFORNIA.

I HIGHLY RECOMMEND YOU COME HERE.

ALTHOUGH YOU DON'T WANT MORE PEOPLE HERE ON SATURDAYS.

>> WE'RE GETTING BIGGER.

>> Huell: YOU'RE OPEN SEVEN DAYS A WEEK AND IT'S A WONDERFUL PLACE, NOT ONLY TO COME AND SAMPLE SOME GREAT FOOD BUT TO BE A PART OF THIS WHOLE SENSE, THIS POSITIVE SENSE, THIS SUCCESSFUL PLACE RIGHT HERE IN GLENDALE WHICH IS VERY MUCH A PART OF YOUR ORIGINAL DREAM, WHICH HAS GROWN GROWN AND GROWN AND CONTINUES TO GROW RIGHT HERE IN DOWNTOWN GLENDALE.

GOOD BYE EVERYBODY.

LET'S WAVE GOOD-BYE.

[APPLAUSE] VISITING WITH HUELL HOWSER HAS BEEN MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSON'S FOUNDATION.