On the fourth of July, 1996 Tony and Dianna Dunn bought the bakery. After the first day, we realized this was a losing proposition and immediately decided to add a cafe.

The bakery has been added on and remodeled four times. We are now opened from Wednesday to Sunday afternoon for breakfast and lunch.

All of our pastries are made from scratch and we use only the finest ingredients. We only bake once a day and our pastries come out of the oven at 7:30 AM. All of our breads, pastries, cakes, pies,and rolls are home-made.

On Saturday and Sunday, we offer a more up-scale breakfast, featuring omelets, several kinds of crepes, Apple French toast and Eggs Benedict.

If you are tired of pre-processed food and are hungry for a taste of the past, you will love our food. You may have to wait a little on a crowded day, but it's worth it.