Dutch Maid Bakery is a historic bakery located in Tracy City, Tennessee, United States. Established in 1902 by Swiss immigrant John Baggentoss, it is widely recognized as the oldest family-owned bakery in Tennessee.[1]
The bakery has been known for its traditional breads, fruitcakes, cookies, and pastries—many prepared using recipes and equipment passed down across generations. It continues to operate in its original location more than a century after its founding.
History
Bagenstosh Grocery and Bakery was founded in 1902 by John Baggentoss, a Swiss immigrant who brought European baking traditions to the Cumberland Plateau. He opened the bakery in downtown Tracy City and passed his recipes, hand-written in a large notebook, to his sons.[2]
Fire destroyed much of the original building in the early 1920s, but the bakery used some of the original structure and equipment into modern times.[3]
When the Baggentoss sons departed for war, the women took over. Upon realizing the local courthouse had mistakenly listed the founders as Dutch, they rebranded the bakery as Dutch Maid to avoid negative perceptions for having a German name at the time.[4]
After returning from service in World War II, all six of John's sons—John, Robert, Herman, Fred, Charlie, and Albert—ran the bakery together. Each took on a role within the shop, maintaining the original recipes and working with many of the same tools their father used.[5][6]
The bakery remained in the Baggentoss family for much of the 20th century and became a regional institution, particularly known for its fruitcakes and rye breads. During the Great Depression, the family reportedly gave away bread to locals in need.[3]
Ownership and modern era
The exterior of Dutch Maid Bakery in Tracy City, Tennessee, with porch seating, heritage signage, and a tourist information post
In the early 2000s, ownership passed to Cindy Day, a baker with prior experience in the grocery sector.[3] She purchased the business after learning of its availability, committing to preserve its legacy while introducing new offerings such as artisan breads and updated versions of traditional fruitcakes.[7][8]
The modern product "Russian Christmas Cake" is a revised recipe of the bakery's longtime favorite fruitcake, renamed because, as Day says, "Many of the younger generation just cringe at the words fruit cake."[9]
Day opened a second location in nearby Monteagle[citation needed] and continued producing the bakery's signature products, including cookies and cinnamon rolls. Many of which are still made with original Baggentoss family equipment such as wooden proofing cabinets and early 20th-century bread tins.[10]
Products
A display case at Dutch Maid Bakery holds rows of cookies, with shelves behind it offering jams, preserves, and vintage memorabilia.
Dutch Maid is particularly known for its:
Traditional and updated fruitcakes, including the "Russian Christmas Cake"
Black olive and roasted red pepper bread
Onion dill and rosemary olive oil loaves
Hand-cut cookies and iced sugar cookies
Mail-order holiday goods shipped nationwide
Recognition
Dutch Maid has been profiled in multiple regional and statewide publications for its longevity, craftsmanship, and cultural heritage. Its continuous operation since 1902 has made it one of the longest-running bakeries of its kind in the southeastern United States.[11][12]
The bakery has become a local and regional landmark, appearing in news features, holiday guides, and a 2025 film shoot.[4]
↑ "Baking Bread the Old World Way". Southern Standard. Tracy City, Tennessee. 1982. "This business was started with child labor and ended up with senior citizens." — Robert Baggentoss.
↑ "Dutch Maid Bakery". The Tennessee Magazine. Tracy City, Tennessee. December 1994.
↑ Margaret Hobbs (2009). "Bakery celebrates 107 years of traditional baking". Southern Standard. Tracy City, Tennessee.
↑ Hobbs, Margaret (2010). "Dutch Maid Bakery Celebrates 108 Years of Traditional Baking". Southern Standard. McMinnville, Tennessee. Many of the younger generation just cringe at the words 'fruit cake,'" said Day. "So I've been working about three years to change that idea, and have come up with a moist and tasty diversion.
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