Outside are two more freezers full of supplies. Jones buys frozen pastries from food brokers and then bakes them as needed at the stand. The location of the stand, the size of the crowds, the weather and even local attitudes toward fairs all have their effect, Jones says. Business is typically light at Pennsylvania's Allentown Fair, for instance, but more brisk in Delaware and Richmond. Virginia is an eating fair.
People there have food in one hand, food in the other and they're walking around looking for food.
Jones and her husband plan to travel with their concession stand for four or five more years, working beside the many concessionaires who are their friends, as well as the fair-goers who seek them out year after year for some conversation and warm apple treats.