Pollman’s Bake Shop, Inc.
Corrinne and Fred Pollman opened their bakery in 1918, and nearly 100 years and three generations later, it’s still going strong. The bakery is now owned by their grandson, Fred Pollman III, with help from his daughter, Michelle. Pollman’s is known around the bay area for their Praline Dobash Cake, a Creole delight, but we have a hard time resisting their decadently moist Italian Cream Cake, flavored with sweetened coconut and topped with buttery pecans and homemade cream cheese icing.
750 S Broad St. | 251.438.1511
Martha Edwards spent her childhood in Spalding’s Bakery, where she lived a floor above the storefront. She spent her early years with her grandfather, Spalding’s original owner, learning to bake and snagging a few doughnuts before breakfast (a secret she kept from her mother, of course). Needless to say, her close ties with the bakery completely prepared her for her current job as owner of Spalding’s. While the yeast and cake doughnuts are a Lexington legend, don’t pass up the weekend specialty—pecan topped sticky buns.
760 Winchester Rd. | 859.252.3737 spaldingsbakery.com
WINSTON-SALEM, NORTH CAROLINA
Opened in 1930 by Dewey Wilkerson, Dewey’s Bakery is your classic, old-school bakery with an updated touch. The recipes and selection have remained consistent––and for good reason, they’re dessert perfection––but the bakery boasts a renovated interior that preserves the original charm. You can’t go wrong with any of the baked goods or cakes, but you’d be hard pressed to find anyone who doesn’t love the specialty—cinnamon, butter, and brown sugar-topped Moravian Sugar Cake.
262 S Stratford Rd. | 336.725.8321 | deweys.com