In the second half of 2007, they transferred production personnel to a new kitchen facility, which they called a "fortress". In Merritt’s Bakery, after several years of expansion, they have just increased the area of the kitchen at each retail location, instead of moving (so, it is not convenient for Merritt’s Bakery customers), they moved the kitchen. This solves several problems of duplication of personnel, equipment and supplies, as well as management duplication. Their new kitchen is directly opposite the Midtown store, so they can bake fresh food throughout the day and move the product almost to the door of a nearby bakery, whether it is in Midtown, Broken Arrow or now Riverside. The efficiency achieved allows them to keep prices low, to make products more consistent, and to create a better working environment for their employees.
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