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• Greg Hadorn, a third-generation baker, left the Army after 15 years to return to Kentucky and run Hadorn's Bakery in Bardstown, with help from his wife and four daughters.
• "The dough is different each morning. It depends on the quality of the flour and sometimes the yeast. Sometimes I'm back here hitting the wall and cussing because it's so hard to work with." Greg Hadorn, owner of Hadorn's Bakery in Bardstown, bakes from 2 a.m. to 7 a.m. to have donuts and pastries ready for his customers when the bakery opens.
• Donuts and pastries are baked fresh each morning at Hadorn's bakery in Bardstown. "Donut holes are always the first to run out," says owner Greg Hadorn, who has to guess each night what his customers are going to want in the morning and how much.
• Mya Emmons, 2 1/2, eyes gingerbread cookies in the display case. Mya and her parents, Charlie and Rebecca of Brooklyn, Mich., stopped at the bakery before Charlie's job interview in nearby Lebanon.
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• Greg Hadorn, owner of Hadorn's bakery, practices harmonica in the kitchen of his home while daughters Jessica,11, and Michelle,14, finish their homework. His wife, Jamie, tosses playful insults at him as he pretends to ignore her. Hadorn plays in a blues band in his free time.
• Greg Hadorn met his wife, Jamie, a native of South Korea, in Texas. He proposed to her after he found out he would be sent to Korea with the Army. Four kids and almost twenty years later, they work as a team to keep their business running. "There's a lot of love in my family," Greg Hadorn said.