Often serving as the heart of towns around the South, scratch bakeries evoke memories of fresh-baked cookies, towering cakes, and immaculately decorated confections for most folks. But, as times have changed, these heirloom landmarks have dwindled, except for a lucky few. Something has to be said for a bakery that’s been open for decades—they’re an indelible part of the communities they’ve served for years.
NEW BRAUNFELS, TEXAS
The oldest bakery in Texas (and on this list), Naegelin’s opened in 1868 and is a New Braunfels institution. Owned by only two families in nearly 150 years, Naegelin’s has stayed true to its sweet roots—current owner Todd Granzin still uses the same recipes that Edouard Naegelin did over a century ago. We crave the 26-inch-long, 5-pound apple strudel and the fruit-filled culottes year-round, but if you don’t see your childhood favorite on the menu anymore, have no fear—Naegelin’s will still take special orders of items that were on the menu decades ago.
129 S Seguin Ave. | 830.625.5722 naegelins.com
Take a stroll through this Birmingham suburb in the early morning hours and you’re sure to be drawn to Savage’s Bakery from the aroma alone, thanks to vents from the bakery’s kitchen that open up to this charming community’s walkable downtown. Starting at 2 a.m., they start baking their famous smiley-face cookies, meltaways, cakes, cheese biscuits, and much more in the basement bakery, then bring them to the storefront via bakery racks where they soon find their home in the hands of Birmingham children (and adults). Opened in 1939, Savage’s was originally located in downtown Birmingham, but made the move to the suburbs in the 1950s and has been enticing residents with its legendary pastries ever since.
2916 18th St. S | 205.871.4901 | savagesbakery.com
Magnolia Bake Shop
A step inside Magnolia Bake Shop is a step back in time. The bakery, which was opened in 1928, hasn’t changed much in the last 80 years. The folks at Magnolia still use the same recipes that have been passed down through generations and have preserved the rich history of the bakery perfectly. Our favorite time to visit? Christmas, when hand-cut gingerbread men fill the bakery with Christmas scents and a host of baked-from-scratch fruitcakes await.
103 N Jefferson | 870.234.1304
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
Dutch Maid Bakery
TRACY CITY, TENNESSEE
Opened in 1902 by Swiss immigrants John and Louise Baggenstoss, Dutch Maid Bakery is a slice of history. After enduring a fire, the bakery opened its doors to orphans during the Great Depression, and survived World War I and World War II, during which it was run solely by the women of the family. The Baggenstoss family sold the bakery in the 1990s to one of the orphans they took in during the Depression, and later to current owner Cindy Day. All your favorite sweets are still the same, including ours—salt rise bread and moonshine cakes—and still baked in one of the first ovens placed in the bakery.
109 Main St. | 931.592.3171 dutchmaid.net
Opened in 1962, Campbell’s is a pillar in the Jackson community thanks to its signature petit fours and iced tea cakes that have graced the tables of Jackson parties for decades. Originally owned by army veteran Louis Campbell, the bakery suffered a downturn after only the second owner in 40 years sold it in 2002. That is, until current owner Mitchell Moore stepped in to restore the pastries and the building back to their former glory, adding a few of his own creations. The tea cakes and petit fours are still just as decadent as they were in the 1970s, but we have a hard time resisting one of Mitchell’s creations—rich, creamy, and smooth Southern-style cheesecake.
3013 N State St. | 601.362.4628 campbellsbakery.ms
One of the first Master Bakers in America, Paul Poupart knows his craft. Trained in a French bakers guild, he spent his youth traveling across France, working as an apprentice to bakers around the country. He later found his home in the Acadian landscape of the Louisiana coast, and did the thing he knew how to do best—bake. You can still find Paul in the bakery, opened in 1970, but he now has help from his son, Patrick, who was raised upstairs and also trained in France. As one would expect, their Doberge Cake and French bread are utterly delectable, but be sure to try the pecan Danish—this fall treat is sure to please.
1902 W Pinhook Rd. | 337.232.7921 | poupartsbakery.com
Spring Hill Pastry
CHARLESTON, WEST VIRGINIA
Spring Hill Pastry was originally opened in 1948 by Jim (Pappy) Williams, a former navy cook, and has been family run ever since. And while the recipes haven’t changed a bit, they were pretty unique to begin with. Spring Hill’s claim to fame is its hot dog pastry—a long doughnut, split in half, stuffed with butter fluff and sprinkled with powdered sugar then finished with a drizzle of chocolate. But we can’t resist the chocolate cake, made with tangy buttermilk.
600 Chestnut St. | 304.768.7397 springhillpastry.com
LITTLE ROCK, ARKANSAS
A staple in Little Rock, Community Bakery is true to its name. After Ralph Hinson opened the doors in 1947, the bakery quickly became a neighborhood gathering spot thanks to its decadent cakes and pastries made by head cake decorator, Agnes Bargiel, who later owned the bakery for more than a decade. Many of Agnes’ and Ralph’s recipes are still used today to make their legendary treats. Order your next specialty cake from Community Bakery and you won’t be disappointed, but be sure to grab a few iced sugar cookies on your way out—they’re melt-in-your-mouth delicious.
1200 Main St. | 501.375.6418 communitybakery.com
Offering 164 varieties of pastries, pies, cakes, and so much more, McFarlan Bakery has something for everyone. Third-generation baker and current owner Michael Cole prepares the baked-from-scratch treats from the same recipes that Mr. McFarlan developed when he opened the doors in 1930. Their location, in the heart of charming and historic Hendersonville, makes it even more difficult to resist their decadent cinnamon buns and chocolate chewies. Trust us, they’re worth a bite—or two.
309 N Main St. 828.693.4256 mcfarlanbakery.com
Opened in 1948, Koch’s Bakery proudly holds the title of Chattanooga’s oldest retail bakery. Though a few new items have been added to the menu, many of the pastries and baked goods have never changed, down to the brand of ingredients used. Stop in early and pick up a freshly made doughnut in almost any flavor you can imagine. Can’t make it for breakfast? No problem—a berry-topped doughnut shortcake is just as delicious for dessert.
1900 Broad St. 423.265.3331 kochsbakery.com
Back in 1929, Magdaline Rhodes started selling her baked goods to make ends meet. She opened the doors of her home to sell her soon-to-be-famous pastries, never sacrificing on ingredients though times were tough. Still in the Rhodes family, the bakery continues to serve top-notch pastries and cakes, and its commitment to quality shows. We go in for the moist pound cake, but can’t leave without a loaf of the specialty salt rise bread.
1783 Cheshire Bridge Rd. 404.876.3783 rhodesfamilybakery.com