Magee's

05/13/2023

NEW UPDATE: Saturday, 7:15 a.m.

Sadly, we will not be open tomorrow, May 14th as we have run out of ingredients to make any more product.

We will be open today until noon even if we run out of food. We hope you will still to stop by to share a memory.

❤️
Magee’s

05/12/2023

UPDATE!

Please come and say goodbye and share some memories. We will be open tomorrow, May 13th & Sunday, May 14th from 8 a.m. to 1 p.m., both days.

There will be no pre-orders and we will be offering the following in limited quantities to be fair to as many customers as possible:

Doughnuts (Yeast & Cake) - limit 1 dozen per customer
Danishes - limit 6 per customer
Croissants - limit 6 per customer
Cinnamon Rolls - limit 6 per customer
Pumpkin Muffins - limit 6 per customer
Transparent Pies & Tarts - limit 3 packs per customer
Cream Horns - limit 3 packs per customer
PLUS SOME SURPRISES!!
Coffee, tea, cold brew, Espresso drinks, Orange juice, Water

F.J. Messina will be joining us for a final book signing a the bakery! Come purchase the last of the bakery's The Bluegrass Files, or bring your own copy, and have him sign a personal message!

Buy a piece of history! We will be selling cake pans & muffin tins used at the bakery throughout its 67-year history. Plus we will have other items labeled for sale throughout the front of the shop.

Take a last photo with Pablo our painted horse, and leave a note about your memories of the bakery on our memory board.

We will be raffling off a piece of memorabilia that is the ONLY one of its kind! Drawing will be held on Sunday at noon and you must be present to win.

THANK YOU LEXINGTON FOR ALL YOUR LOVE AND SUPPORT!
We loved serving you and generations of your family, doing what we did best. You will always be in our hearts.

Beverly, Greg & our team throughout the years

05/05/2023

ANNOUNCEMENT:
After 67 years of baking at 726 E. Main Street, Magee’s Baking Co., also known as Magee’s Bakery will be closing our doors.

We will be open for business on Saturday & Sunday, May 13 & 14, with limited amounts of your favorite doughnuts, croissants, cookies, pastries and pies. Depending on the amount of baking ingredients left, we may open the following weekend, as well.
We will not be offering any sandwiches or food, and there will be no online or phone orders.

This is your chance to come by and say a final goodbye to your favorite neighborhood bakery, take some pictures, and buy a souvenir.

We would like to thank our loyal customers who stood by us throughout the years watching us grow. And, for understanding why we needed to make some changes along the way to keep up with Lexington’s ever growing food industry and new businesses.

Thank you for allowing us to do what we loved, while serving your family for generations.

Beverly and Greg Higgins

05/03/2023

Good morning we are a baker down today so we will be closed today. We apologize for any inconvenience.

04/23/2023

So… I‘ve been increasing the mix time on the croissant dough in an effort to get improved results on the exterior, and interior texture, known as the “crumb”. I’ve just confirmed “window pane” development for this dough is in fact over developing the dough, which you don’t want to do. Slightly less development of the dough than the “window pane” stage appears to be ideal. More about what “window pane” means, later. Happy baking!
- Greg Higgins

04/20/2023

Great day for croissants!

04/09/2023

Good morning we are open today normal hours

04/01/2023

03/31/2023

What’s on your mind for lunch today?