“In the summertime, we see a lot of travelers, & that’s fun to see because they could be coming from all over the place like New York or California.”
Sara Meyer
Meyer says Oh Baby O’s takes pride in using fresh and high-quality ingredients. “The dough is made fresh every morning,” said Meyer. “It’s actually Deb’s grandmother's recipe that we use.” Every order is fresh and from scratch, and that’s why Meyer doesn’t consider Oh Baby O’s a fast food establishment. “You’re not going to find anything like this anywhere else,” said Meyer. “It’s nothing like Auntie Anne’s where all you get are Bavarian pretzels—it’s its own business.” Since Meyer has taken the reins of Oh Baby O’s, the eatery has conjured up a strong, loyal following of returning and new customers. “I have a lot of customers who’ve been through the good and the bad,” shared Meyer. “It’s amazing to see people who truly love the place and want it to succeed.”
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THE ROAD TRIP ISSUE may 2024
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