At first glance, it might look like something out of a candy shop: two-and-a-half-pound of hot chocolate, six-pound slices of biscuit with butter, and some chocolate chip cookies.

But when you’re served the biscuit on the side, you’ll know exactly what it is: a baked-to-order version of a classic Chicago breakfast.

The biscuits are sold in the city’s busiest area of the city, a small strip of storefronts known as West Town.

But this is not a candy store.

It’s a bakery.

And it’s growing.

The city’s biggest biscuit maker, Cascadia Biscuits, has doubled the size of its Chicago shop to make it an even bigger operation, according to co-owner Scott Wessel.

The company started making biscuits in 2014.

The new addition is bigger than the current space, which has four different baking spots, including a baking section that can accommodate as many as 100 customers at a time.

Wessel said that the company has been growing exponentially since it opened in late 2016, adding that its total order volume has grown by about 20 percent per month since opening.

It was the fastest-growing biscuit company in the state of Illinois in 2018, Wessel said.

It now has around 10 locations in Chicago, Chicago-area cities and Illinois.

The biscuit giant has a small footprint in Chicago because its biscuits are often sold in bulk to restaurants and cafes.

Wetherspoon’s recently opened a separate bakery in an adjacent storefront on West Side Avenue, but it’s the second-largest biscuit baker in Chicago.

The new location will be the company’s first outside of Chicago.

In addition to the two-dozen bakery locations, Casca­cadia has expanded its footprint into the suburbs and surrounding areas.

Wessel told Ars that he hopes to bring the company back to Chicago as soon as possible.

Cascadia’s biscuits are made by using two basic ingredients: melted butter and baking soda.

The dough is mixed with a mixture of baking powder, salt and sugar, and then baked at a high temperature, according the company.

The mixture is then heated and then cooled down before being transferred to the oven, where the biscuits are served.

In order to make the biscuits as tasty as possible, the company uses “sugar-free” ingredients.

They include granulated sugar, honey, and honey butter, Wetherspoons says.

The bakery also uses “creamy white sugar” and “cream white sugar.”

The biscuits are available for purchase in two sizes: large and small, and are priced from $1.50 to $1,99.

Wethers­opper said the company plans to offer the larger sizes of biscuits at its existing locations as well.

“We want to bring our customers back to the area,” he said.

“The location has been around for a while, so we’re hoping to expand.”

While the company is a relative newcomer to Chicago, it has been successful with its biscuits.

The Chicago Tribune has noted that Cascadians biscuit offerings are “on par with or better than most of the country’s best.”

According to the Tribune, customers have been ordering at least two dozen different sizes of the biscuits every day, and one customer said he’d ordered as many biscuits as there were people in the bakery.Casca­ca­cia biscuits are being made in a large-scale, automated factory that can process a total of about 1,000 biscuit batches per day, according Wessel, who also noted that the biscuits can be made in bulk for use at restaurants and other retail locations.

The larger size of the biscuts are made in an area called West Town, which Wessel described as “the busiest strip of street in Chicago.”

The bakery has more than 30 employees and employs more than 50 people, Wess­oer said.

Wesssoer said that his goal is to make biscuits that are as “good as you can get in the area.”

“I want to give Chicago a real biscuit bakery,” Wessel added.