Photograph courtesy of Ole Smoky Candy Kitchen
Duet’s Bakery
Galliano, Louisiana
Gwen Theriot goes through 1,600 pounds of dough each day making French bread for restaurants in Bayou Lafourche but saves some loaves for the glass cases also filled with ooey gooey bars, eclairs, and bread pudding.
Eileen’s Bakery & Cafe
Fredericksburg, Virginia
Housed in a former 19th-century church, Eileen’s has a near-religious following—the faithful come for classically trained chef and owner Trista Couser’s homemade pastries, sinful cakes, and gourmet sandwiches such as the Cubano and the Toasted Turkey Tuscan.
Magnolia Bake Shop
Magnolia, Arkansas
Known for its monster-size cinnamon rolls made with fluffy dough and rich, sweet icing—not to mention pecan pies and butter cookies—this unassuming storefront in southwest Arkansas is purportedly the oldest continually operating bakery in the state.
Photograph courtesy of Punta Clara Kitchen
Manolo’s Bakery
Charlotte, North Carolina
Mouthwatering tres leches cakes, churros, empanadas, and tamales are made daily at this Latino-owned bakery, where proprietor Manolo Betancur is a local celebrity for baking free birthday cakes for neighbors experiencing homelessness.
Ole Smoky Candy Kitchen
Gatlinburg, Tennessee
A beloved stop since 1950, this family-operated kitchen makes taffy-pulling part of the show. Watch as they make their signature saltwater taffy logs in flavors ranging from watermelon to blackberry moonshine, and don’t leave without some pecan logs and fudge.
Punta Clara Kitchen
Point Clear, Alabama
Located in an 1897 Victorian home, this business has been owned and operated by four generations of the Pacey family since 1952. In-the-know visitors don’t miss the chance to stop for fudge, pralines, divinity, and polliwogs (milk chocolate, vanilla caramel, and pecans) made from treasured family recipes.
More Down-Home Eats
24 legendary Southern restaurants worth the trip
11 locally loved dishes around the South
Pick up gourmet provisions at these five specialty food purveyors
Score fresh local bounty at these five standout markets
This article appears in the Fall 2026 issue of Southbound.
