Orbs of freshly made dough chug along the lustrous metallic conveyor belts of Marquez Bakery and Tortilla Factory's enormous tortilla-making mechanism, polka-dotting the chainlink pathways as they're flattened, baked, and morphed into the eatery's trademark fare. The chefs at the family bakery load the disks with traditional Mexican meats, such as chorizo and chicharrón, by hand, whisper "goodbye" to each morsel, and send them off to catered events or the onsite restaurant. They also sate sweet teeth with meticulously constructed custom cakes, harking back to founder Jose Marquez's legacy of selling donuts, pies, and sweet bread from his own home.