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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. Open 7 days a week.

 

Phone

(859) 846-4336

 

Location

510 South Winter Street
Midway, Kentucky 40347
 

 

Hours

M-F 7a–4p
Sa 8p–4p
Su 8a–2p

Closed Christmas, New Year's Day

Open 8a-2p on Christmas Eve,
New Year's Eve

 
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Mallory Pfiester, General Manager

When it came time to choose a career, Mallory Pfiester had a hard time choosing between horses or cooking.

“My dad is an equine reproduction vet and I ride horses so I had to give the equine industry a shot before I moved into the culinary world,” she says. Mallory still spends part of the year showing her two horses and competing in show jumping.

“Horses and food are my two passions in life!”

The Lexington native graduated from Sullivan University’s culinary program. She started working for Ouita Michel’s team in 2012 at the café at Woodford Reserve Distillery. She moved to The Midway Bakery in 2013. Mallory says she loves the people she works with at the bakery and loves collaborating on new things to bake.

“I have always loved to cook and bake and grew up with my mom cooking dinner every night," she says. “Food is such a huge part of my life in and outside of work. Baking is where my heart truly lies, though!”

 

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Justin Traugott, General Manager

Justin Traugott has been a part of the Ouita Michel restaurant 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 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 says of the bakery. “I love the people I work with.”

 

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MEDIA

 

 

 

 

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