Saucy success

The door opens and the tantalizing aroma of cinnamon floods my nostrils. It fills the air throughout the enormous warehouse, where barrels of cherries, pallets of 50 lb. sugar bags, crates of champagne and boxes of red pepper flakes soar to the ceiling. But the source of this olfactory tsunami comes from above. I climb a set of concrete stairs to peer inside a much smaller room, where six…