Here in Lebanon, tradition has a taste. It rises warm from the oven, fills a room with comfort, and gathers people around tables. For more than forty years, Bay’s Southern Bread has been baking more than just loaves—it has been weaving family, community, and heritage into every slice. What began with a grandmother’s recipes has grown into a local legacy, proof that good bread—and the love that goes into it—has the power to last for generations.
Their story begins with Bertha “Ma” Nixon of Sykes, remembered as much for her humor as for her gift in the kitchen. Of all her dishes, it was her sourdough that became legendary—and the very same starter she began nurturing more than 140 years ago remains the heart and soul of Bay’s bread today. Carefully passed through four generations, that starter and Ma’s treasured recipes eventually reached her great-granddaughter Peggy, who, alongside her husband Charlie Bay, carried them beyond the family table. More than 40 years ago, the couple introduced Ma’s bread to Cracker Barrel, turning a cherished family tradition into a community favorite.
Now, brothers Kerry and Kevin Bay carry the family torch, working side by side as the fourth generation of breadmakers, their children and even grandchildren begin to step into the bakery. Bay’s Southern Bread isn’t just a business—it’s a family story in motion. Each loaf connects the past to the present, honoring Ma while preparing the next generation to keep her spirit alive.
Though machinery has helped streamline production, the fundamentals haven’t changed. “It starts with passion,” Kerry explains. “Our starter is still handled the same way our great-grandmother did a hundred-plus years ago, before the first automobile was even on the road.”
“Our key ingredients come from right here in middle Tennessee,” he continues, “We are blessed to be based in Lebanon where the quality of life matters and fortunate to have amazing workers, plant management and leadership that have devoted themselves to raise the bar for the quality of our standards.” This commitment to tradition ensures that every loaf carries with it the same care that once came from Ma’s own hands.
Bay’s Southern Bread, lovingly known as the Home Of Ma’s Kitchen, has something for everyone. Their sourdough croutons have become a grandchild’s delight, especially when turned into cinnamon toast bits at Grandma’s house. The yeast rolls are a holiday staple, while sourdough slices are perfect for a quick breakfast or sandwich. BBQ enthusiasts swear by the signature cylinder bread. No matter the taste or occasion, there’s a Bay’s bread that feels like it belongs on the table.
For Kerry and Kevin, Lebanon has given as much to Bay’s as Bay’s has given to Lebanon. Their retail store on Hartmann Drive is more than a shop—it’s a gathering place. From moms picking up rolls for after-school games to neighbors gifting loaves at Christmas, the community’s support is the bakery’s backbone. “Support your community, and your community will support you,” Kerry says—a lesson baked into every day of their work.
After four decades, Bay’s Southern Bread isn’t slowing down, the family is focused on preparing for a future where the same sourdough starter will keep feeding Lebanon—and reaching far beyond—for decades to come. “What an amazing gift we can all give,” Kerry reflects. “A future.”
Bay’s Southern Bread is more than bread. It is family, history, and heart—all shared in the simple joy of a warm loaf on the table. Visit their retail store at 211 Hartmann Drive.