WHEN IT GOT HERE - Two years ago, Hohman was trying to come up with novelty flavors to introduce to his bakery customers. He had been through the bacon craze - bacon cinnamon buns, bacon butter cookies - but nothing really took off. Then one day, Hohman was talking with his best friend, Ed Hitzel, a regional restaurant critic and foodie who died last year, about scrapple. "It was really Ed who suggested that I come up with something with scrapple . . . that it would really appeal to the Pennsylvania crowd who comes down to the Shore in the summertime," Hohman said. Wards, in the family since 1941, has always prided itself on keeping with the bakery's traditional recipes and offerings that generations of locals and visitors sought out - crispy butter cookies, soft dinner rolls, sweet pastries and doughnuts iced in handmade frostings, he said. The bakery itself has a decided old-school vibe, with a linoleum floor, original display cases, and an open kitchen where you can see the baked goods being pulled from the ancient ovens. "But sometimes you have to try something new, so after trying out a few different recipes, we went with the scrapple pie. And people really love it. We now sell more scrapple pie than we do apple pie," Hohman said. The bakery makes and sells about a dozen of five-inch pies a day. They sell for $4.50 each.