https://www.phoenixmag.com/wp-content/uploads/2026/07/339514752527920___Pecan_Slice_3-1280x720.jpg

Long before the first car pulls off I-17, the lights are on in the Rock Springs bakery. It is four in the morning, the desert is still cool and dark, and the ovens are already warm. By the time the freeway out front starts to fill, the day's first pies are cooling on the racks: a crumb-topped apple you can smell across the room, and a bourbon pecan, glossy and just set.