Bakery

Freshly made and baked daily.

Made daily.

Filled with rich chocolate and pecans with just a hint of salt, these will be a household favorite!

Not just for the Fall, this is delicious with a little butter on it for part of a breakfast or with a cup of tea in the afternoon.

A Southern favorite, first made famous by Southern Living when a Greensboro resident submitted what has become the iconic magazine's most popular recipe of all time. Try it and you'll see why - pineapple, spices, cream cheese frosting - sweet enough to attract a hummingbird.

A French delicacy, mousse is a knock out at dinner parties. Our rich, velvety version comes from a favorite French cookbook from the sixties - a gift from long ago catering clients who took me under their wing. I often serve this with blackberries at my own dinner parties and it never fails to impress.

A moist and decadent version of a childhood favorite. You can hear the moisture crackle as you cut the cake with your fork. The frosting is so good you will scrape your plate.

A southern tradition - pound cake; traditionally made with a pound of butter, a pound of flour, a pound of sugar, .etc. Our version isn't far off from the original. Started in a cold oven, our cake is a culinary walk down memory lane. Great with one of our homemade ice creams, toasted with butter, or by itself with coffee - you can't go wrong with a classic. This is the little black dress of the Southern dessert table.

Golden yellow layers topped with our fudgy chocolate frosting.

Layers of golden cake, topped with boiled, seven minute frosting - like my Granny and Mama made, with grated coconut.

Delicious orangey cake layers with an orange cream cheese frosting. A refreshing dessert that goes with almost any dinner.

Smooth and not too sweet, our cheese cake is a nod to NY, with a gingersnap crust.

Rich and deeply chocolatey. So good with a scoop of vanilla ice cream. An old school dessert at its best.

Browned coconut hides a creamy and eggy filling that reminds me of pig pickin's in the Fall and brunches on the porch.

As a child, I could never decide whether I liked the baked fruit the best or the amazing dough that rises out of the fruit as it bakes and gets saturated with peachy goodness. Try it and tell me which your favorite is.

As a child, I could never decide whether I liked the baked fruit the best or the amazing dough that rises out of the fruit as it bakes and gets saturated with blackberry goodness. Try it and tell me which your favorite is.

Yes, we make our own ice cream! Rich and creamy just like homemade.

Double the chocolate to make this dark and rich.

We roast, butter and salt the pecans before they go into our mouth watering ice cream. A perfect compliment to Chocolate Chocolate cake or Chocolate Chess Pie

Hunks of peaches mixed in a marvelous Bourbon laced iced cream. Try it with Pound Cake.

Our famous lemon bars. Chewy, caramelized perfection topped with a lemon layer that is like no lemon bar you've ever had - unless you're already a fan of ours.

Our version of pecan pie that doesn't need a fork. Chewy and crunchy, they are a perennial hit. Delicious by themselves, or heat for ten seconds in the microwave and topped with one of our delicious ice creams.