Hendersonville – People in Hendersonville know, appreciate, and enjoy their local McFarlan Bake Shop at 309 North Main Street. Customers are aware that they should arrive early in the morning—when it opens at 7:00 a.m.—to ensure they get a fresh, hot glazed doughnut made by Harry Ledbetter, who has been perfecting his craft for over 45 years. Some love his chocolate frosted glazed doughnut, while others prefer the simple glazed variety. Dozens are sold every day, and a line often forms, sometimes extending all the way around the corner. In fact, when Ledbetter had to be out for a few days due to a car accident, there was dismay among the waiting crowd.
In December 2022, Michael Cole sold his thriving from-scratch business, McFarlan Bakery, to Meghan and Clint DeWitt, who came from leadership positions at the Kanuga Conference Center. Sadly, during the pandemic, he and his wife had to be laid off. Clint then accepted a position in food service at McFarlan Bakery. Bit by bit, Cole began teaching him the “ins and outs” of the bakery business and entrusted him with more responsibility. Several hints were dropped about taking over the business, and eventually, a deal was made. The DeWitts became the new owners. The husband-and-wife team truly enjoys working together, making this a perfect arrangement. Meghan focuses on the accounting side of the business while also caring for their two-year-old daughter; Clint manages the day-to-day activities. Michael Cole remains available for advice when needed.
Little has changed in essence regarding the overall operation. This well-established bakery overflows with an abundance of choices, including beautifully decorated flavored cakes, traditional American pastries, highly decorated cookies, and a friendly, helpful staff. Many customers have their favorites and will drive for miles to get them. People come from Greenville, S.C., and even Charleston to buy their favorite items—perhaps cinnamon rolls or another treat. Those living in Asheville are well aware of the many delicious offerings available and have a list of their favorites, such as rum balls, rum cake, or chewy, delicious almond macaroons.
The same old-time recipes are used that have been part of the operation for years—complete with worn corners and sugar-coated pages from years of use. No shortcuts are taken, which can be time-consuming. Take the Salt-Rising Bread: this American bread is made from a yeast based on an 18th-century recipe from early settlers to help the sponge rise since there was no electricity at that time. So no, the salt-rising bread is not laden with salt as one might think; rather, it offers a welcome taste from the past to be enjoyed today. Occasionally, it is difficult or impossible to obtain certain ingredients, like clear flour, necessitating substitutions.
The bakery business revolves around the many celebrations throughout the calendar year. Christmas can feature many specialty items; however, McFarlan’s does not bake many European Christmas treats, such as Bûche de Noël or Panettone. They do offer a rich German Christmas Stollen. Valentine’s Day brings heart-shaped cakes and red-decorated cookies. McFarlan’s now has two new cake decorators and one cookie decorator who are given free rein to “be as creative as they want.” For Easter, there is a wide variety of little bunnies, Easter eggs, hot cross buns, moo cows, and shamrocks in the showcase. Challah is available, as well as King cakes. The fall season—during the parade and Apple Festival in Hendersonville—brings forth many apple recipes such as apple fritters, cinnamon apple pies, apple doughnuts and muffins, apple cakes, apple strudels, and cookies. This is followed by Thanksgiving. Special wedding cakes—some with as many as eight layers and beautifully decorated for the occasion—can be ordered; however, they do not make tiered cakes. New cake flavors are continually being tested, such as Orange Cranberry and Peppermint Mocha. McFarlan’s has twelve signature cakes.
Unfortunately, Hurricane Helene knocked McFarlan’s out of business, as it did for so many in Hendersonville. With no electricity, cooking and baking became nearly impossible during the blackout that lasted for eight days.
Meghan and Clint DeWitt are looking forward to and already planning for 2030, which will mark the 100th year for McFarlan’s. They hope to present the full story of the bakery’s history. They “are honored to be a community staple and a continued legacy.” Over the years, the bakery has received numerous awards for best desserts, best bakery, and best doughnuts. This fall in 2024, the bakery was officially recognized as the winner of Best Doughnut Shop, Best Bakery, and Best Dessert by the Best of Blue Ridge Awards.