This Bakery Just Won Tulsa’s First James Beard Award | Eater
"After its founder, Cat Cox, won the James Beard Award for Outstanding Pastry Chef — the first-ever Beard win for Tulsa — this tiny Euro-country bakery (described by Cox as 'European inspiration, with Dolly Parton vibes') went from cult favorite to citywide sensation. Operating out of a very small space open Saturdays and every other Thursday, the team works with just four small refrigerators and one bread oven to produce roughly 1,500 pastries and 150 loaves during a typical service, fueling lines that regularly snake around the building. Signature items include 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 bakery 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 showcases a rotating roster of local produce each week. Guided by a commitment to the 'terroir of the heartland,' the operation prioritizes quality over rapid scaling, uses online ordering to help manage demand, and leans into a slow-growth, community-supported model despite the pressure and overwhelming attention." - Megan Shepherd
