Tour
 The day starts the night before by peeling, boiling and preparing potatoes, sauerkraut and other pierogie fillings. |
 The potatoes begin cooking at 10 p.m., and are ready for the morning production shift at 6 a.m. |
 The dough--made fresh daily--is hand cut after it's rolled. It's now ready for the variety of fillings used. |
 The filling is placed by hand onto the dough, where it will be passed on for finishing and cooking. |
 The pierogies are tenderly finished by hand one at a time, each receiving the same TLC. |
 The finished pierogies, ready to be eaten or shipped to you! |
