Restaurant Review: Bake My Day

There are apparently an ever-increasing number of addicts in our area – people with an uncontrollable urge to indulge in the cookies from Bake My Day. The cheerful, pint-sized bakery tucked just off the intersection of Old Shell and McGregor busily cranks out dozens upon dozens of the craved sweets. “Our ‘crack cookies, ’ as our customers have come to affectionately refer to them, are our Sweet-n-Salty Chocolate Chip Cookies, ” says Paula Bentley, one of the quartet of local ladies who own the shop. “It’s our signature cookie and our best-selling item. They are so good and so addicting our customers started saying we must be putting crack in them. We even have folks telling us that they are forming support groups.” The cookies may be what put the bakery on the local culinary map, but the rest of the menu is mighty tasty as well.

Bentley opened the hotspot in January 2012 with her mama, Pam Roberts (the baker), and friends Liz Harbin and Rebecca Springer. Fast-forward to January 2014, and the eatery has expanded to include lunch specialties and a dining area (both inside and out). Several savory items are now part of the regular repertoire; selections include chicken salad, shrimp pasta salad, pimento cheese and hot lunch offerings including taco soup served daily. Jambalaya, white chicken chili and red beans and rice with Conecuh sausage are among the rotating specials.

Serious sweet tooths will also enjoy the old-fashioned, freshly baked cakes, brownies and bars. (The luscious lemon brownie and the ultra-buttery pecan pie bar are two absolute musts.) “We take pride in the fact that everything we do is from scratch. We do not cut corners. Mama doesn’t believe in that, ” Bentley says. “Nothing is pre-made, purchased from an outside source, or done the quick way. For example, every day, pots of chicken simmer on the stove to be taken off the bone with our own hands and cut up to just the perfect size for our chicken salad.”

For the holidays, Bake My Day takes orders for specialty desserts such as pumpkin Bundt cake and red velvet cake, along with traditional side dishes including macaroni and cheese and sweet potato casseroles. They also offer catered lunches and muffins and cupcakes to order.

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Blueberry Streusel Muffins
These morning pick-me-ups, left, are full of fresh blueberries and coated in a buttery, sugary, crumbly topping. A hint of lemon is a nice surprise.

Orzo Feta Salad
This light, bright, fresh and flavorful pick with a snappy touch of citrus is brimming with chunks of briny feta, cucumber and cherry tomatoes.

Chicken Salad
In this classic version, tender bites of chicken are combined with pecan pieces, chopped celery and sliced grapes.

Pecan Pie Bars
The slightly salty, delightfully chewy, buttery-good, toffee-like bars are topped with crunchy pecans.

Bake My Day • 11 a.m. – 5 p.m. M, 10 a.m. – 5 p.m. Tu – F • 156 McGregor Ave. N. 219-7261.

text by Sallye Irvine • photo by Elizabeth Gelineau of fleeting moments photography

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