Jackson's oldest and most treasured bakery, Campbell's Bakery, was started decades ago by the talented Louis Campbell. "From what I understand, he was a baker in WWII and got out in 1945 and started working for Jitney Jungle. He then moved down the sidewalk to open his own bakery. He moved again in 1962 to the current location in Fondren. Even though that location has been open since 1962, the bakery has been open longer," reflects Mitchell Moore, owner of Campbell's Bakery.
Campbell's recently opened a much-anticipated second location in Madison, and we had the pleasure of speaking with Moore. We are thrilled to share more about this delicious haunt with you today!
~ When did you become the Owner of Campbell's? How has it changed and what has remained the same?
We bought the bakery in 2011, March. What has stayed the same is the teacake recipe, still making it the same way from Mr. Campbell's recipe since 1962. Other than that we also still make everything from scratch, as he did. There was no cake mix back then so he made everything. We also make everything in house like he did. What has changed is most everything else. I don't know what products he carried other than the teacakes and petit fours, but I don't think we have the things he did other than those two products. Also we have expanded at that location into the old Sunshine Fruit stand that was next door so we have more space inside than he did up front.
~ Tell me a little about your background? Were you always interested in becoming a pastry chef?
"We have a picture of me at 3 years old with my EZ Bake oven. I was fascinated with it then. How you could put this liquid thing in there and it comes out a cake. Amazing. I am still fascinated by it. I started cooking professionally in 1995 at Nick's on Lakeland. I started on the line but quickly fond my way to pastries where I stayed. I then moved to NY and Los Angeles chasing my passion until I met a girl and decided to move back home."
~ Campbell's is Jackson's oldest bakery. What makes Campbell's so unique and special?
"Care. We care. We care about the products we make and the services we provide. We care about the people we serve. We care about what they eat. We are making something they will put into their bodies, that is a fairly intimate thing you know? So we care about what we make and what we do and the people we do it for."
~ What inspired the opening of a second location in Madison?
"Madison NEEDED a bakery. Friends should not let friends buy a grocery store cake. Of all of the suburbs of Jackson Madison was the largest underserved area."
~ What are your top selling items?
"Teacakes and petit fours. By far. Birthday cakes and custom cakes are next. After that chocolate chip cookies and caramel blondies."
Thank you, Mitchell, for sharing more about Campbell's Bakery with us today! For more information on this incredible bakery, please visit their website here!
Campbell's recently opened a much-anticipated second location in Madison, and we had the pleasure of speaking with Moore. We are thrilled to share more about this delicious haunt with you today!
~ When did you become the Owner of Campbell's? How has it changed and what has remained the same?
We bought the bakery in 2011, March. What has stayed the same is the teacake recipe, still making it the same way from Mr. Campbell's recipe since 1962. Other than that we also still make everything from scratch, as he did. There was no cake mix back then so he made everything. We also make everything in house like he did. What has changed is most everything else. I don't know what products he carried other than the teacakes and petit fours, but I don't think we have the things he did other than those two products. Also we have expanded at that location into the old Sunshine Fruit stand that was next door so we have more space inside than he did up front.
~ Tell me a little about your background? Were you always interested in becoming a pastry chef?
"We have a picture of me at 3 years old with my EZ Bake oven. I was fascinated with it then. How you could put this liquid thing in there and it comes out a cake. Amazing. I am still fascinated by it. I started cooking professionally in 1995 at Nick's on Lakeland. I started on the line but quickly fond my way to pastries where I stayed. I then moved to NY and Los Angeles chasing my passion until I met a girl and decided to move back home."
~ Campbell's is Jackson's oldest bakery. What makes Campbell's so unique and special?
"Care. We care. We care about the products we make and the services we provide. We care about the people we serve. We care about what they eat. We are making something they will put into their bodies, that is a fairly intimate thing you know? So we care about what we make and what we do and the people we do it for."
~ What inspired the opening of a second location in Madison?
"Madison NEEDED a bakery. Friends should not let friends buy a grocery store cake. Of all of the suburbs of Jackson Madison was the largest underserved area."
~ What are your top selling items?
"Teacakes and petit fours. By far. Birthday cakes and custom cakes are next. After that chocolate chip cookies and caramel blondies."
Thank you, Mitchell, for sharing more about Campbell's Bakery with us today! For more information on this incredible bakery, please visit their website here!
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Photographs courtesy of the Campbell's Bakery Facebook Page! Click here to Like and view!
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