HAMMOND -- For 60 years, region residents have enjoyed the tasty treats that emerge from the ovens of Almira's Bakery, and generations of brides have trusted the operation to create their wedding cakes.

Started as a family business on Hammond's Sibley Street, Almira's is now part of the Strack & Van Til chain. Housed inside the grocery store on 169th Street, Almira's continues to turn out an amazing assortment of baked goods that are sold in three Strack & Van Til stores.

The 24/7 operation also supplies pastries, pies and cakes to Munster's Community Hospital and St. Anthony Medical Center in Crown Point. Some of the baked goods are served to patients and in the cafeteria. Others are special orders for events at the hospitals.

"We work with the hospital dieticians," said Frank Van Til.

Patrons of the Majestic Star Casino in Buffington Harbor also enjoy Almira's baked goods at "Java," a coffeehouse in the casino.

And the casino's restaurant buffet offers such Almira's specialties as tiramisu, chocolate cups filled with raspberry mousse, chocolate-orange triangles and turtle brownies.

Every week, Almira's bakers create 9,000 cakes including crumb cakes, pound cakes and cream cakes.

"Cakes are 40 percent of our business," Van Til said of the operation that does about $2 million in retail business annually.

Almira's bakers also produce special order cakes for birthdays and other events. In addition to toys and other decorations, these cakes can feature photos, produced by special machines that scan photos and turn them into edible images.

Wedding cakes are a very special part of Almira's business, said Van Til. These sometimes elaborate cakes also are displayed at bridal shows.

"We are very particular about these cakes," he said. "We have only one chance to get it right."

Around the clock, Almira's production area bustles with activity. On long tables, bakers knead and roll out dough for coffeecakes, Danish pastries and donuts. After time in the large freezer, the dough is placed in "proofers" that encourage the yeast to rise. Set at between 100 degrees and 110 degrees, the proofers also feature 90 percent humidity.

"They are a true sauna," Van Til said.

Cake batter begins in large industrial mixers and is then transferred to a machine called a "depositor" that can be adjusted to the size of the cake pans being filled.

All Almira's products are then baked in one of two ovens with multiple racks or in a pizza-style oven.