Michael Reilly places pastry that will become creme horns on a cookie tray while working at Reilly's Bakery. Reilly is retiring after 50 years of working at the Biddeford bakery, which his family has run since 1910.

A woman walks out Reilly's Bakery in Biddeford after making an early morning purchase at the popular shop.

Raspberry, lemon and blueberry bismarcks line a tray in a display case at the bakery. Owner Michael Reilly plans to retire but will continue to work three days a week to help make doughnuts for weekend customers.

Michael Reilly estimates this photo of the back baking room of Reilly's Bakery was taken sometime in the 1920s. Reilly will pass the business on to his daughter Elizabeth and her husband, Kevin, at the end of the month.

Elizabeth Hussey feeds pastry dough through a rolling machine at the bakery. She started working in the bakery when she was a teenager and will take over the business with her husband, Kevin, becoming the fourth generation to operate Reilly's.

Michael Reilly brushes pastry dough for creme horns. After retiring, Reilly still plans on working three days a week to help make doughnuts.

Michael Reilly twirls pastry dough around a spindle while making creme horns. He plans to retire at 10 a.m. on Dec. 29, his birthday, because that is the hour he was born.

Perched atop bins of baking ingredients, a cookbook is open to a ginger cookie recipe in Reilly's Bakery. The recipes in the book were created in the 1940s by Michael Reilly's grandfather and are still used today. Reilly says one of the things customers of the bakery like is that they can count on the baked goods being made the same way as they did 70 years ago.

Andrew Paradis applies sprinkles on top of butter cookies.

Michael Reilly looks inside the refrigerator at Reilly's Bakery during one of his final weeks before retiring.

Kevin Hussey tips loaves of bread out of bread pans after taking them out of the oven.

Michael Reilly chats with bakery regulars Jerry Lavoie, left, and Don Andrews.