Four times a week, 16-year-old Olivia Rife flicks on the lights of her bakery at 7 a.m., on the second floor of a grey, plain brick building in Richlands, and begins preparing to bake today’s sweet goods.
Usually, that means cupcakes, assorted squares and brownies, fondue strawberries, Oreo cake pops, and her specialty: the giant chocolate chip cookies she and her clients have come to love so much.
