GABRIEL’S RESTAURANT & BAKERY
Owner Johnnie Gabriel began baking as a way to earn a little extra income, but soon discovered it was her true calling. She left her day job and started Gabriel’s, using the baking techniques she learned from watching her mother. While the bakery is well known for its luscious desserts, their cheese straws have quite a following. With sharp Cheddar cheese and a dash of cayenne pepper, these straws are specially baked by Gabriel’s dedicated cheese straw baker. Their traditional Cheddar cheese straws are a customer favorite, but their new Pepper Jack straws are gathering quite a following of their own.
800 Whitlock Ave.
CALLIE’S CHARLESTON BISCUITS
CHARLESTON, SOUTH CAROLINA
Owner Carrie Morey built her company on her mother’s famous biscuit recipe and quickly became an expert on all things party food in Charleston and beyond. Callie’s Cheese Crisps are Carrie’s spin on traditional cheese straws; the hand-rolled coins are the perfect size for snacking, made with extra-sharp Vermont Cheddar and a generous helping of cracked black pepper, and cayenne pepper for a fiery kick.
HEATH’S SPICY CHEESE STRAWS, RITCHIE HILL BAKERY
CONCORD, NORTH CAROLINA
In the Ritchie family, their grandmother’s cheese straw recipe has been passed down with each generation. Family and friends always requested them for holidays—so much they couldn’t keep up with the demand. With their secret family recipe in hand, brother and sister team Heath Ritchie and Beth Alm founded Ritchie Hill Bakery in 2010. Though sold on a larger scale these days, the straws are still prepared with the original recipe and in small batches.Try their Spicy Cheese Straws, which pack a little more punch.
363 Church St. N., Ste. 195
THREE SISTERS CHEESE STRAWS
Sisters Isabel Bates, Peggy Crowley, and Alice Frankovitch had been baking up their Grandmother Louise’s secret cheese straw recipe for decades, sharing them at parties and giving them as gifts. But when they brought the straws to a Richmond farmers’ market and sold out immediately, it prompted them to take production to the next level. Though they’ve moved up from the antique cookie press their grandmother employed, the sisters still make all their straws the old-fashioned way and do everything by hand, from baking to packaging. Buttery and crunchy, their original flavor is our favorite—it’s hard to say no to a classic.
901 S Gaskins Rd.