This Bakery Just Won Tulsa’s First James Beard Award | Eater

"Home to Tulsa’s first James Beard Award—Outstanding Pastry Chef for Cat Cox—this tiny “Euro-country bakery” (European inspiration with Dolly Parton vibes) draws lines that regularly wrap around the building. Open only on Saturdays and every other Thursday, the team, working with just four small refrigerators and one bread oven, turns out roughly 1,500 pastries and 150 loaves per service. For me, the wait is worth it for cinnamon sumac knots, butterscotch blondies, cacio e pepe monkey bread, rye chocolate chip cookies as big as your face, and pecan twice-baked croissants that take four days to make (perfected by baker Abby Burton). The shop is especially known for hand-churned butter and sourdough breads made with Oklahoma-grown grain, plus items featuring garden-grown produce, local eggs, and in-house buttermilk. Its Farmer’s Danish—a perfectly flaky, buttery, crispy, juicy shell—showcases a rotating roster of local produce like corn, okra, or tomatoes, reflecting a deep commitment to the heartland’s terroir. With demand surging, online ordering helps locals navigate the rush, and the ethos remains clear: it’s not about making more, but making better." - Megan Shepherd