Temporarily closed

you can find our baked goods at our restaurants but our cafe counter in Midway is closed for the time being while we get staffed. Know someone who would love working with us? Apply here!

The Midway Bakerycreates cookies, pies, scones and more from scratch with real butter and natural ingredients using traditional recipes. Our flours come from Weisenberger Milldown the road; most of the corn and wheat is raised right here in Kentucky. Our chocolate comes from Ruth Hunt Candiesin Mount Sterling.

PHONE
(859) 846-4336

Location
510 South Winter Street
Midway, Kentucky 40347

Hours
temporarily closing after May 7th

COOKIE BOXES

Each box includes 4 of each variety.

• Bourbon Lover’s Cookie Box — Bourbon Toffee Crisp, The Old Fashioned, Corn Cookie, Sorghum Cookie, Woodford Cookie, 20 cookies and two Ruth Hunt bourbon balls (pictured here)

• Ouita’s Favorite Cookie Box —Bourbon Snickerdoodle, Chocolate Chip, Sorghum, Corn, Woodford and Vanilla Cranberry

Cookies, Brownies and More!

Sara’s Buttery Corn on the Cob Cookie- Tastes like farm-fresh sweet Silver Queen corn slathered in butter.

Rona’s Sorghum Crinkle -An old family recipe from local cookbook author Rona Roberts and her mother, made with the top sorghum in the United States, Woodford County’s own Country Rock Sorghum.

Woodford Cookie- Cocoa oatmeal cookie studded with cranberries, pecans and chocolate chips.

Our Famous Jumbo Cookies:
Oatmeal Raisin • Chocolate Chip • Peanut Butter • Ginger Gem

Lemon Bars -with lemon juice and zest and a rich, buttery crust

Extra Fudgy Brownie- Dense and rich, topped with chocolate ganache (a k a Danger Brownie).

Seven Layer Bar Graham cracker crust with chocolate chips, butterscotch chips, coconut & pecans

Peanut Butter Bliss Bar

Gluten Free Brownie *

Country Ham, Chive and Cheddar Scones

The Betty Ann Scone- Slightly sweet with apricots, dried cranberries and white chocolate — a favorite of one of our favorite ladies!

Cinnamon Swirl Scone

Blueberry Muffin

Sweet Potato Streusel Muffin

Cinnamon Roll with Icing

Breads

Sourdough

Sandwich Bread

Dinner Rolls

Mini Buttermilk Biscuits

Real Griddle-cooked English Muffins (gluten free* & regular)

*Gluten-free Items ------ In place of refined wheat flour, we use a mixture of sorghum flour, tapioca starch, garbanzo flour, potato starch and white fava bean flour for these delicious goodies. Gluten free bread is used by some locations, call your favorite restaurant for availability.

Old Fashioned pies

Chocolate Bourbon Pecan Our version of an old Kentucky favorite: decadent dark chocolate filling spiked with bourbon and stuffed with Kentucky pecans.

Peanut Butter Mousse Pie Salted espresso chocolate cookie crust with peanut butter cream cheese mousse drizzled with chocolate.

Cookies and Cream Pie Oreo crumble crust with Oreo cream cheese mousse filling, topped with whipped cream.

Coconut Cream Pie Coconut custard with whipped cream topping and toasted coconut

Sour Cream Apple Pie Sour cream custard with Granny Smith apples and crumb topping

Ouita Michel, owner

Ouita Michel has always made locally grown ingredients a priority in her restaurants.

That's why the cuisine is so good.

"For me, while studying French and Italian cuisine, I realized they use local agricultural artisan products in their food. And that's why it's so good. That's why from the beginning of wanting to be a chef, I've committed to supporting local agriculture. Buying local is a tradition that our culture seemed to abandon for a few decades. I love cooking straight from the garden."

She and her husband, Chris, bought the Holly Hill Inn in 2000 and opened the fine dining restaurant in May 2001. Michel's use of locally sourced foods both helps sustain Bluegrass family farms and provides her customers only the freshest, best-tasting fine cuisine. The devotion to local foods is evident also at her other restaurants: Wallace Station Deli just outside Midway; Windy Corner Market, Smithtown Seafood, Zim's Cafe, The Thirsty Fox and Honeywood in Lexington; and The Midway Bakery, Midway. Michel's catering division, Holly Hill Events, shares Kentucky-sourced cuisine and hospitality with groups of all sizes.

Her restaurants have purchased more than $3 million of Kentucky-grown meats, dairy products, fruits and vegetables over the last 19 years. Her reputation and commitment to sustainability have earned speaking invitations and awards from local, regional and national organizations.

Michel's work earns accolades from local and national fans of her cuisine. She has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times, competing against chefs in major metropolitan areas. Michel is an alumna of the James Beard Chefs Boot Camp for Policy and Change, a collaborative for chefs who work to improve the world's food systems. Michel and her restaurants are regularly featured in local and national media, such as The New York Times, Southern Living, Garden & Gun, Food Network and Cooking Channel. She was a guest judge on Bravo's Top Chef Kentucky series.

Active in her community, Ouita Michel is a member of Southern Foodways Alliance; James Beard Foundation; Les Dames d'Escoffier; free community supper programs coordinator for Midway Christian Church; board member of FoodChain, a non-profit food incubator in Lexington, Ky., and founder of FEAST, a fund raiser for FoodChain that celebrates women chefs; Hindman Settlement School, which is dedicated to enriching Central Appalachian culture; and is a member of the Prichard Committee for Academic Excellence, a statewide citizens group working to improve education for Kentuckians. Recent honors include induction into the Junior Achievement Bluegrass Business Hall of Fame; the Fayette Alliance Agricultural Excellence Award, Midway University Spotlight Award and the Bluegrass Tomorrow Josephine Abercrombie Award, the group's most prestigious honor, given to a person who contributes tirelessly to improve quality of life in the Bluegrass. She, Chris and their daughter, Willa, live in a 200-year-old cabin adjacent to the Holly Hill Inn.

SANDY ALLISON, GENERAL MANAGER

Sandy Allison grew up in Louisville and moved to Frankfort as a teen-ager. Her love, passion and career has always involved customer service and food.

Sandy’s love for feeding people is second only to her love for family. When Sandy isn’t in the cafe, she is spending time with her two beautiful grandchildren.

She began her restaurant career at 16 in fast food where she quickly rose to store manager. She has served food at Kentucky State University, Midway College, private elementary schools and sit-down restaurants. Before coming to the bakery, Sandy managed the Glenn’s Creek Cafe at Woodford Reserve, which was also part of the Ouita Michel family.

Sandy says she has found a home in the Ouita Michel Family of Restaurants. She is proud to work for a woman who has done so much for Kentucky food, farmers and its residents. She looks forward to feeding you at the bakery and cafe!

KAYLA McGAUGHEY, CUSTOMER SERVICE MANAGER

Kayla McGaughey is a Lawrenceburg, Ky., native who has always had a passion for helping and serving people of all ages.

Kayla considers herself at her best when she is engaged with the public. She enjoys interacting with people and doing what she can to bring joy to their days.

She spends her spare time volunteering at church camps, vacation bible schools, stage managing local theater productions as well as assistant teaching youth theater classes.Kayla is a former assistant instructor at Capital City Dance Studio in Frankfort.When she isn’t helping others, she enjoys being with her family.

Kayla began working for Ouita Michel as a dishwasher in the catering kitchen at Woodford Reserve Distillery. She earned a promotion to assistant manager at the Glenn’s Creek Cafe at Woodford Reserve, which was under the umbrella of the Ouita Michel Family of Restaurants. Kayla looks forward to bringing a smile to your face here at the Midway Bakery & Cafe!

Contact Us

Work Here

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.

MEDIA

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