The Midway School Bakery

Order your favorite treatsonlinefor in store pick up or come visit us, grab lunch and your favorite treats!Cookies are also available to ship to loved ones! Sweet Corn Cookie- magically taste like buttery corn on the cob, thanks to a healthy helping of Weisenberger Mill cornmeal from just down the road. Rona’s Sorghum Crinkle Cookie-An old family recipe from local cookbook author Rona Roberts and her mother, made with Country Rock sorghum, boiled down every autumn by Randal Rock on his Woodford County farm. Woodford Cookie-Cocoa oatmeal cookie studded with cranberries, pecans and chocolate chips. 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 BarGraham cracker crust with chocolate chips, butterscotch chips, coconut & pecans Country Ham, Chive and Cheddar Scones The Betty Ann Scone-Slightly sweet with apricots, dried cranberries and white chocolate 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. Chocolate Bourbon PecanOur version of an old Kentucky favorite: decadent dark chocolate filling spiked with bourbon and stuffed with Kentucky pecans. Peanut Butter MoussePieSalted espresso chocolate cookie crust with peanut butter cream cheese mousse drizzled with chocolate. Cookies and Cream PieOreo crumble crust with Oreo cream cheese mousse filling, topped with whipped cream. Coconut Cream PieCoconut custard with whipped cream topping and toasted coconut Sour Cream Apple PieSour cream custard with Granny Smith apples and crumb topping Give a gift card toThe Midway Bakery. Available and goodat any Holly Hill restaurant. Order online athollyhillandco.com. 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