Now, instead of the daily routine of baking, Willard and Gladys Egler will spend more of their time vacationing.

And well they should, for the Eglers' longest vacation since starting their business in 1938 was a mere two days. With traveling on their minds, retirement will be that much easier for them.

But even when the vacations come to an end, the Eglers will still have the memories of their longtime business.

Seven years after the bakery opened, the Eglers joined up with the Brockwell family. Not until 1947, when Mr. Brockwell retired, did the Eglers once again assume their role as sole owners of the bakery.

Oddly enough, some of the bakery's best years came during some of the country's worst - during World War II.

In that period, there were five lunch stands in town and a train stopped here regularly. That, of course, meant a lot of customers and a lot of donuts for the Eglers.

A typical day back then meant starting to work at 6 p.m. and, 13 hours later at 7 a.m., turning the ovens off again.

Like most people who sell what has been made with their own hands, the Eglers were always proud of the ingredients used to make each piece of bakery. That is, nothing but "raw" ingredients.

While they say the competition everywhere has come to rely on the newest and quickest products, Eglers have always made everything from scratch.

And up until Saturday, those sweet goodies made from scratch could be purchased from one of the area's longest lasting retail establishments.

Not all of the Eglers' business is finished, however.

On Thursday, August 2 [1984], an auction will be held at the bakery in which everything inside the old building will be put up for sale. There probably won't be any donuts, though.

That's because the Eglers have been too busy making vacation plans.