The Midway Bakery creates cookies, pies, scones and more from scratch with real butter and natural ingredients using traditional recipes. Our flours come from Weisenberger Mill down the road; most of the corn and wheat is raised right here in Kentucky. Our chocolate comes from Ruth Hunt Candies in Mount Sterling. Our pecans are from the Kentucky Nut Corp. in Hickman, Ky.
510 South Winter Street
Midway, Kentucky 40347
Ouita Michel, owner
Since 2001, when Ouita Michel and her husband, Chris, opened the Holly Hill Inn in Midway, Ky., she has made locally grown ingredients a priority in her world-class cuisine. Michel’s restaurants have purchased almost $3 million of Kentucky-grown meats, dairy and produce. She was a James Beard Foundation Award nominee as Outstanding Restaurateur, and Best Chef in the Southeast. Michel and her restaurants are regularly featured in media such as The New York Times, Southern Living, Garden & Gun, Food Network and Cooking Channel.
Ouita Michel is a member of Slow Food USA; Les Dames d’Escoffier; community supper coordinator for Midway Christian Church; board member of FoodChain, a non-profit food incubator in Lexington, Ky.; and Hindman Settlement School, which is dedicated to enriching Appalachian culture. She is a member of the Prichard Committee for Academic Excellence, a statewide citizens group. Michel is an alumna of the James Beard Chefs Boot Camp, for chefs who work to improve the world’s food systems. Honors include the Fayette Alliance Agricultural Excellence Award and Bluegrass Tomorrow’s most prestigious honor, the Josephine Abercrombie Award, given to a person who improves the quality of life in the Bluegrass. Ouita, Chris and their daughter, Willa, live in Midway.
Justin Traugott, General Manager
Justin Traugott has been a part of the Ouita Michel family in Midway for a long time.
The Woodford County high school graduate first started working for Ouita in 2005, washing dishes at Holly Hill Inn. His time at Holly Hill Inn sparked an interest in cooking.
“I was always watching what the kitchen was doing. I asked the sous chef if I could learn how,” Justin said.
He honed his culinary skills during his time at Holly Hill Inn and in 2012 he moved to The Midway Bakery.
“It’s just an excellent place to work,” he said of the bakery. “I love the people I work with.”
Amanda Dunn, Retail Manager
Amanda Dunn grew up in Louisville and has called Frankfort home for more than a decade. But it was time spent in New Orleans that introduced her to the food service industry and lots of amazing food!
“I bartended, served, and worked in kitchens off and on while raising my daughter until going back to school.”
Amanda pursued a nursing degree at Midway College in 2010 but says she couldn’t get out of the kitchen.
“That’s where I love to be. It’s the heart,” she says. “And that’s the way I feel about the bakery.”
She was hired at The Midway Bakery in 2017 after working as kitchen manager at Bourbon on Main in Frankfort.
“I knew it was the right fit for me,” she says of the Midway Bakery. “I love the way we can serve not only the community, but also the restaurants in our work family. I really look forward to building those relationships and seeing how we can grow and work together.”
We welcome applicants with a strong work ethic who
value creating memorable dining experiences, too. Please click the button below
to apply for a job at The Midway Bakery.
Food Network, February 2018
50 States of Cakes
The New york times, April 2017
Ham or Lamb? The Easter Choice May Be Changing
Kentucky.com, march 2017
Creator of six Bluegrass eateries expands her empire to the suburbs
conde nast traveler, march 2017
Why You Should Visit Lexington, Kentucky for the Food
Cbs this morning, July 2016
The Dish: Chef Ouita Michel
Keeneland Magazine, Spring 2016
Chef/impresario Ouita Michel, a change agent of the regional dining scene, is planning her most ambitious restaurant yet