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Taste of Tradition: 3 Must-Visit Amish-Style Eateries in Upstate NY

Written by Dennis Regling in Amish Restaurants

Beyond the Big Apple: A Culinary Road Trip to New York’s Best Plain-Style Eateries

New York State is a study in contrasts. To the south lies the frenetic energy of New York City, the culinary capital of the world. But travel north and west, past the Catskills and into the sprawling expanses of Upstate, and the landscape shifts dramatically. The roar of traffic is replaced by the quiet hum of wind over farmland, and on the shoulders of rural highways, you are as likely to see a horse-drawn buggy as you are a sports car.

New York is home to significant and growing populations of Amish and Mennonite communities, particularly in the Finger Lakes region and the rugged “North Country” near the Canadian border. Where these communities thrive, a specific and beloved culinary tradition follows. It is food rooted in practicality, hard work, and the rhythm of the seasons. It isn’t about foam, fusion, or impossible reservations. It is about butter, flour, farm-raised meats, and recipes passed down through generations without being written down.

While Old Order Amish rarely own and operate full-service, sit-down commercial restaurants due to restrictions on electricity and modern conveniences, the culinary traditions of the “Plain People” are beautifully represented across New York by Mennonite-run establishments or local diners that serve the authentic fare of their Amish neighbors.

Here are three of the most popular authentic Amish-style eateries in New York State that are worth the detour.

1. The Wagner Restaurant (Penn Yan)

Located in the heart of Yates County—home to the largest Amish settlement in New York—The Wagner Restaurant is a cornerstone of the community. Penn Yan feels like the capital of the Finger Lakes’ plain community, with buggies frequently parked at the hitching rails in town. The Wagner is where the locals, both English and Amish, converge for sustenance.

It is a classic American diner with a distinct Pennsylvania Dutch accent. The atmosphere is unpretentious, bustling, and incredibly friendly. You don’t come here for ambiance; you come here because you are hungry and want food that tastes like a grandmother made it.

The menu is vast, covering standard diner fare, but the gold is found in the comfort classics. Breakfast is a religion here. The pancakes are legendary—enormous, fluffy, and possessing a slight tang that suggests buttermilk or sourdough. They are best eaten with locally sourced maple syrup. The hot roast beef sandwich, served open-faced on white bread and drowning in rich, dark gravy with a side of mashed potatoes, is the definition of rural comfort food.

But the real star of The Wagner is the bakery case. The pies are baked fresh daily, often using fruit from the surrounding orchards. The Shoofly Pie—a molasses and crumb classic—is dense and rich, while seasonal fruit pies like grape (a regional specialty) or apple tend to sell out by early afternoon.

What the regulars say:

Online reviews consistently praise the home-cooked feel and the value. One recent visitor noted, “This is exactly what a country diner should be. No frills, just incredibly solid food and huge portions. The sausage gravy and biscuits were the best I’ve had north of the Mason-Dixon line, and the slice of coconut cream pie was about four inches high. You will not leave hungry.” Another long-time patron said, “It’s the heartbeat of Penn Yan. You see everyone here. It’s just honest food at an honest price.”

Location: 124 E Elm St, Penn Yan, NY 14527

Favorite Menu Items: Buttermilk Pancakes, Hot Roast Beef Sandwich with Gravy, Coconut Cream Pie, Seasonal Grape Pie.

wagners restaurant

2. Nolt’s Country Store (Lowville)

Far north of the Thruway, nestled in the Tug Hill plateau region, is Lowville. This area is home to a large and robust Mennonite and Amish community, and Nolt’s Country Store is its culinary epicenter.

Nolt’s is not a sit-down restaurant in the traditional sense, though they have a few tables. It is an expansive bulk food store, deli, and bakery. Walking through the front door is an olfactory experience; the scent of baking yeast bread and smoked meats is overwhelming in the best possible way.

The back of the store features a bustling deli counter that serves what many consider to be the best subs in the North Country. The secret is the bread. Baked onsite daily by Mennonite staff, the rolls are incredibly soft with just the right amount of chew. The meats and cheeses are sliced thick, and the prices are shockingly low for the quality. A “whole” sub is easily enough for two meals.

Nolt's amish store

The bakery section is dangerous for anyone with a sweet tooth. The primary draw here is the “Fry Pie.” A staple of Amish Country fare, these are half-moon pastries, similar to a hand-held turnover, stuffed with fruit fillings like cherry, apple, or blueberry, sealed, deep-fried until golden, and then covered in a thin sugar glaze. They are crispy on the outside, molten fruit on the inside, and utterly addictive.

What the regulars say:

The reviews for Nolt’s are almost fanatical about their baking. “If you are within 50 miles of Lowville, you have to stop at Nolt’s,” reads one glowing recommendation. “Their homemade bread ruins you for supermarket bread forever. I buy six loaves at a time to freeze. And their sandwiches are massive. It’s the purest form of comfort food.” Another customer highlighted the fry pies: “The cherry fry pie is life-changing. Get there early before the favorite flavors run out.”

Location: 7189 NY-812, Lowville, NY 13367

Favorite Menu Items: Made-to-order subs on homemade bread, Cherry Fry Pies, Fresh baked sticky buns, Bulk soup mixes.

3. Essenlohr Motors Cafe (Lowville)

Just down the road from Nolt’s in Lowville is perhaps one of the most unique dining venues in New York State. Essenlohr Motors is a functioning Chrysler, Dodge, Jeep, and Ram dealership. It is also home to a fantastic Amish-style cafe.

Decades ago, the dealership owners realized that customers waiting for service needed a place to grab a coffee. What started as a small coffee pot evolved into a full-blown cafe staffed primarily by local Mennonite women known for their incredible cooking skills.

Today, you can browse the newest Ram trucks and then sit down at a table right off the showroom floor to enjoy scratch-made soups, hearty sandwiches, and daily specials that define “farm-to-table” in a literal sense. The kitchen turns out incredible meatloaf, roasted chicken dinners, and hearty chowders loaded with cream and potatoes.

Like The Wagner and Nolt’s, dessert is mandatory. The pies at Essenlohr’s are massive, with flaky, hand-rolled crusts. Their Peanut Butter Pie is rich, creamy, and decadent, a favorite among the locals and unsuspecting car buyers alike.

Peanut Butter Pie
Peanut Butter Pie

What the regulars say:

The novelty of eating in a car dealership wears off the moment the food arrives. “It sounds weird to eat lunch at a car dealership, but just do it,” one reviewer advised. “These ladies can COOK. The chili was outstanding, and the Reuben sandwich was perfect. It’s the best-kept secret in Lewis County.” Another patron focused on the dessert: “I went in for an oil change and came out with a slice of chocolate peanut butter pie that I’m still dreaming about. Best waiting room ever.”

Location: 7393 Utica Blvd, Lowville, NY 13367 (Inside the dealership)

Favorite Menu Items: Homemade Meatloaf, Daily Soups and Chowders, Reuben Sandwich, Chocolate Peanut Butter Pie.

Hearthstone Village: A Bridge Between Two Worlds Opens in Ohio

Written by Dennis Regling in Uncategorized

The rolling hills of Geauga County have always been a tapestry of maple groves, weathered barns, and the rhythmic clip-clop of buggy horses. But on the outskirts of Middlefield, just off Kinsman Road, a new pattern is being woven into this historic landscape. Construction crews—a unique blend of modern contractors and Amish craftsmen—are putting the finishing touches on The Hearthstone Village, a sprawling open-air market and cultural center set to open its gates next month.

Located at 15800 Kinsman Road, Middlefield, OH, The Hearthstone Village represents a significant evolution in the region’s tourism landscape. Unlike the scattered roadside stands that have long defined the area, this development creates a centralized hub, designed to be a walkable, immersive experience that bridges the gap between the “English” world and the deeply rooted traditions of the world’s fourth-largest Amish settlement.

A Village Built by Hand

The first thing visitors will notice is the architecture. There are no steel girders or pre-fab concrete walls here. The structures are timber-framed, built using traditional mortise-and-tenon joinery that has been practiced by local families for generations. The smell of fresh-cut white oak and pine hangs heavy in the air, mingling with the woodsmoke from the onsite smokehouse.

“We wanted to build something that felt like it had been here for a hundred years,” says Samuel Yoder, a liaison for the project who has helped coordinate the Amish work crews. “This isn’t just a place to buy things. It is a place to see how we live, how we work, and what we value. It is built on rock and faith.”

The village is laid out around a central town square, featuring a hand-pumped water fountain and a pavilion that will host weekly produce auctions and quilt sales. Surrounding this square are twelve distinct retail and artisanal spaces, each housing a specific trade or craft.

The Shops: Craftsmanship and Comfort

While the atmosphere is a major draw, the shops themselves are destined to be the economic engine of The Hearthstone Village.

The Golden Yoke Bakery is expected to be the first stop for most morning visitors. Early reviews from the soft opening have already cemented its status as a contender for the county’s best pastries. The menu features the “Geauga Giant,” a glazed donut the size of a dinner plate, and authentic Fry Pies—flaky, hand-held pockets of dough filled with fruit compote and glazed to perfection.

“I’ve lived in Ohio my whole life, and I thought I knew donuts,” says Karen Miller from nearby Chardon, who visited during a preview event. “But the apple fritter at Golden Yoke? It changes you. It’s crispy, soft, and not too sweet. I bought a dozen to take home and ate three in the car.”

Next door sits Heirloom Joinery, a furniture showroom that displays the absolute peak of Amish woodworking. Unlike the mass-produced furniture found in big-box stores, every piece here is signed and dated by the craftsman. Visitors can run their hands over buttery-smooth cherry dining tables, quarter-sawn oak rockers, and cedar chests that smell of the forest. The shop also features a viewing window where guests can watch the craftsmen at work, turning spindles and planing boards with hand tools.

For foodies, The Cellar & Pantry offers a bulk food experience that rivals anything in Lancaster. The walls are lined with clear bins of spices, soup mixes, and dried fruits. But the real attraction is the cheese counter, featuring wheels of Middlefield Swiss and Sharp Cheddar aged onsite.

“The smoked gouda is unbelievable,” reads a review from local food blogger ‘Cleveland Eats’. “You can taste the hickory smoke. It’s subtle but deep. And do not leave without a jar of the Traffic Jam—a mix of peaches, strawberries, and cherries. It’s perfect on their homemade sourdough.”

Other notable tenants include Leather & Lace, a shop combining heavy-duty harness work with delicate Amish quilting, and The Sugar Shack, dedicated entirely to the region’s liquid gold: maple syrup. Here, visitors can taste syrup grades ranging from the light, delicate Golden Delicate to the robust, molasses-like Dark Strong.

Beyond Shopping: An Educational Experience

The developers of Hearthstone Village were adamant that the destination offer more than just retail therapy. It serves as a living museum of sorts.

Behind the main retail row lies The Homestead, a recreation of a traditional Amish farmyard. Here, families can take buggy rides that wind through the surrounding 50 acres of maple woods. Unlike standard tours, these rides are narrated by local Amish drivers who share stories of the land and their history in Geauga County.

There is also a petting zoo featuring heritage breeds of livestock—Draft horses, belted Galloway cattle, and oddly charismatic fainting goats. It’s a hit with children, but it also serves an educational purpose, teaching visitors about sustainable farming practices that eschew modern machinery.

“It’s not a theme park,” explains Martha Detweiler, a local historian who consulted on the project. “It’s a window. You see the laundry hanging on the line, you see the gardens being tended by hand. It humanizes a culture that is often misunderstood or treated as a spectacle.”

Impact on Geauga County

The opening of The Hearthstone Village comes at a pivotal time for Geauga County. As urban sprawl creeps eastward from Cleveland, the county fights to maintain its rural identity. Tourism has become a vital lifeline, injecting millions of dollars into the local economy annually.

“This is going to be a game-changer for Middlefield,” says Robert Klein, a member of the local Chamber of Commerce. “We get thousands of tourists who drive through, buy a block of cheese, and leave. Hearthstone gives them a reason to stay for four, five hours. They’ll eat lunch here, they’ll take a tour, they’ll shop. That money stays in the community.”

The economic impact extends deeply into the Amish community itself. As farmland becomes scarcer and more expensive, many Amish families are transitioning from agriculture to small business and trades. Hearthstone Village provides a high-visibility storefront for dozens of families who would otherwise rely on remote roadside signs to sell their wares.

“It allows our young people to have a trade,” says Samuel Yoder. “Not everyone can have a hundred acres anymore. But a woodworker, a baker, a leatherworker—they can make a good living here and still be home for dinner with their families.”

The Verdict

The buzz surrounding The Hearthstone Village is palpable. On social media, local community groups are already planning meetup events, and tour bus operators from as far away as Pittsburgh and Columbus have added the destination to their summer itineraries.

The reviews from the invite-only preview weekend paint a picture of a destination that has managed to balance commerce with soul.

“It’s just peaceful. That’s the only word for it. You walk in, and your blood pressure drops. The food is honest, the people are kind, and the craftsmanship is undeniable. We will be back every weekend.” — Sarah Jenkins, Google Reviewer

“I didn’t expect to spend three hours looking at furniture I can’t afford right now, but the quality is just mesmerizing. And the soft pretzels? Worth the drive alone.” — Mark D., Facebook Recommendation

As the final nails are driven and the shelves are stocked, The Hearthstone Village stands ready to welcome the world. It is a testament to the enduring appeal of the simple life, a place where quality matters more than speed, and where the past is not just remembered, but lived.

The Hearthstone Village at Middlefield

Address: 15800 Kinsman Road, Middlefield, OH 44062

Grand Opening: Saturday, February 14th

Hours: Monday – Saturday, 8:00 AM – 5:00 PM (Closed Sundays)

Must-Try Items: Geauga Giant Glazed Donut, Smoked Gouda, Hand-Stitched Quilts, Maple Cotton Candy.

Slower Food, Better Taste: Inside Newark’s Authentic Amish Grocery

Written by Dennis Regling in Amish Market

A Slice of Lancaster on Halsey: Urban Harvest Amish Market Brings Country Calm to Newark

The rhythm of Newark is unmistakable: the distant hum of NJ Transit trains, the honking of taxis on Broad Street, and the hurried footsteps of students and professionals rushing toward the Prudential Center or Rutgers University. It is a city of steel, glass, concrete, and unceasing motion. But recently, at 215 Halsey Street, the rhythm slows down. The frantic city soundtrack fades, replaced by the rhythmic kneading of dough and the quiet, polite murmur of Pennsylvania Dutch commerce.

This is the home of the newly opened Urban Harvest Amish Market, an establishment that feels less like a grocery store and more like a portal to another century. In a city famous for its Portuguese rodizios and classic Italian delis, the arrival of authentic Amish fare has created a culinary shockwave that is as unexpected as it is delicious.

The Unlikely Oasis

The storefront itself stands in stark contrast to the surrounding architecture. While neighboring businesses sport neon signs and digital displays, Urban Harvest is announced by a modest, hand-painted wooden sign in muted forest greens and creams. Inside, the transformation is total. The fluorescent glare typical of urban bodegas is gone, replaced by warm, pendant lighting that illuminates aisles of rough-hewn oak shelving.

“We wanted to bring the farm to the city, not just the food,” says Caleb Miller, the soft-spoken manager of the market, who commutes—albeit by van, not buggy—from Lancaster County three times a week to oversee operations. “Newark has so much energy. We thought maybe it could use a little bit of our quiet, too.”

The air inside the market is thick with aromas that seem alien to the downtown corridor: sweet hickory smoke, pickling spices, and the overwhelming, comforting scent of rising yeast. It is a sensory disruption that stops pedestrians dead in their tracks.

The Bakery: Sugar, Flour, and Tradition

If the smell draws you in, the bakery counter is what keeps you there. This isn’t the pre-packaged, preservative-laden pastry aisle of a chain supermarket. This is baking as a contact sport.

The Glazed Sourdough Donuts are the size of softballs, pillowy and coated in a glaze that cracks delicately with the first bite. They are fried fresh every morning, and by 10:00 AM, the trays are often empty. Then there are the Whoopie Pies—specifically the Peanut Butter cream version—which have already garnered a cult following among the office workers in the nearby Gateway Center.

Authentic Amish Whoopie Pies

“I used to grab a bagel and run,” says Marcus Thorne, a financial analyst who works two blocks away. “Now, I budget an extra twenty minutes just to stand in line here. The apple fritters? They’re heavy. They feel real. You eat one of those, and you’re good until dinner. It’s the best three dollars you can spend in this city.”

Beyond the sweets, the bread selection is formidable. Loaves of white, wheat, and rye stand like soldiers on the back wall. The Jalapeño Cheddar Bread has become a breakout star, offering a spicy kick that pairs surprisingly well with the market’s calmer, creamier cheeses.

The Deli and Butcher: Farm to City

Walking past the bakery, customers find themselves at the deli counter, a massive glass case that spans nearly the entire length of the store. Here, the “farm-to-table” concept isn’t a marketing buzzword; it’s a logistical reality.

The meats are sourced directly from Miller’s extended family farms in Pennsylvania. The Smoked Ham is cured with a secret blend of maple and brown sugar that dates back four generations. It is sliced thin, falling into ribbons that melt on the tongue. The Rotisserie Chickens, spinning slowly on spits behind the counter, are seasoned only with salt, pepper, and butter, yet they possess a depth of flavor that defies their simplicity.

“The roast beef is pink in the middle, exactly how it should be,” wrote local food blogger Jessica Nunez in a review posted earlier this week. “But the real sleeper hit is the Amish Roll Butter. It comes in these big, yellow logs wrapped in parchment paper. I bought one on a whim, and I swear, I will never buy supermarket sticks again. It tastes like cream and sunshine.”

For the lunch crowd, the market offers made-to-order sandwiches on their house-made pretzel rolls. The “Barnraiser”—a towering stack of turkey, Amish Swiss cheese, lettuce, tomato, and sweet hot mustard—has already become a Halsey Street staple.

The Pantry: Bulk Goods and Hidden Gems

The center aisles of Urban Harvest are dedicated to bulk foods, a shopping style that is making a comeback for both economic and environmental reasons. Rows of clear bins hold everything from soup mixes and granola to dried mango slices and chocolate-covered espresso beans.

The spice section alone is worth the trip. Packaged in simple plastic containers with plain white labels, the spices are vibrant and potent, a far cry from the dusty jars often found in grocery stores. A 4-ounce container of Smoked Paprika costs a fraction of what it would at a gourmet shop, yet the quality is superior.

“I come here for the pickled stuff,” says Maria Gonzalez, a resident of the Ironbound district. “The Chow-Chow, the pickled beets, the dilly beans. It reminds me of the canning my grandmother used to do. It’s sour and sweet and crunchy. I put the spicy pickled okra in my Bloody Marys now. It’s a game-changer.”

Also lining the shelves are jars of jams and jellies with flavors that intrigue the urban palate: Traffic Jam (a mix of berries), Frog Jam (figs, raspberries, orange, and ginger), and the classic Apple Butter, which is cooked down until it is nearly black and as thick as spreads.

Amish Roll Butter
Amish Roll Butter

A Community Connection

The success of Urban Harvest in such a short time speaks to a universal truth: people crave connection to their food. In a city where life moves at breakneck speed, there is something grounding about buying a dozen eggs that are brown, speckled, and occasionally still have a stray feather attached—proof of their origin.

The staff, dressed in traditional plain clothing, operate with a calm efficiency that stands out against the frenetic energy of their customers. There is no shouting, no rushing. They weigh the produce, slice the cheese, and count the change with a deliberate care that feels almost meditative.

“They treat every sandwich like it’s the only one they’re making today,” says David Ross, a student at Rutgers-Newark. “You wait a little longer, yeah. But you watch them slice the tomato and layer the meat, and you realize they actually care. That’s rare.”

The Verdict

Urban Harvest Amish Market is more than just a novelty; it is a vital new organ in the body of Newark. It provides access to fresh, unprocessed food in a downtown area that has long needed more grocery options. But more than that, it offers a pause button. It is a place where the rural and the urban collide, not with a crash, but with a handshake.

As the sun sets over the skyline, casting long shadows down Halsey Street, the lights of Urban Harvest glow warm and inviting. Inside, the last of the sourdough loaves are being sold, and the floors are being swept. In a city that never really sleeps, the Amish market is getting ready to rest, only to rise again before the dawn—bringing the quiet, delicious bounty of the country back to the heart of the city.

Urban Harvest Amish Market, 215 Halsey Street, Newark, NJ 07102

Hours: Wednesday – Saturday, 7:00 AM – 4:00 PM (Closed Sunday, Monday, Tuesday)

Must-Try Items: Glazed Sourdough Donuts, The “Barnraiser” Sandwich, Amish Roll Butter, Jalapeño Cheddar Bread.

Slower Food, Better Taste: Inside Newark's Authentic Amish Grocery

The Sweet Scent of Tradition: Rolling Hills Amish Bakery Opens on Penn Street

Written by Dennis Regling in Amish Bakery

The early morning air in downtown Huntingdon, Pennsylvania, has changed recently. For decades, the crisp breeze rolling off the Juniata River carried the familiar scents of damp earth, river water, and the faint, metallic tang of the railroad. But as of last Tuesday, a new aroma has woven itself into the fabric of the borough—a rich, intoxicating cloud of yeast, caramelized brown sugar, and warm cinnamon that seems to stop pedestrians in their tracks.

This olfactory transformation marks the arrival of The Rolling Hills Amish Bakery, a new establishment that has quietly opened its doors at 400 Penn Street, nestled between the historic brick facades that define Huntingdon’s charm. While the storefront is unassuming—marked only by a hand-painted wooden sign featuring a horse-drawn buggy and a sheaf of wheat—the line stretching down the block on opening day spoke volumes about the anticipation that has been building in this close-knit community.

A Bridge Between Worlds

Stepping inside Rolling Hills is like taking a step back in time, or perhaps a step sideways into a quieter, simpler world. The interior is starkly different from the modern coffee shops that have popped up in neighboring State College or Altoona. There is no Wi-Fi password posted on the wall, no thumping bass from a sound system, and definitely no espresso machine hissing in the corner.

Instead, the bakery is a sanctuary of sensory purity. The floors are wide-planked hardwood, scrubbed to a matte finish. The display cases are simple glass and wood, free of LED strip lighting, allowing the golden-brown hues of the baked goods to speak for themselves. Behind the counter, the staff—members of the extended Byler family who relocated to the outskirts of Huntingdon County earlier this year—move with a practiced, rhythmic efficiency.

“We just want to share what we know,” says Samuel Byler, the patriarch of the bakery, his hands dusted with flour as he kneels to adjust a tray of rising dough. “Good food doesn’t need to be complicated. It just needs to be honest.”

Honesty, it turns out, tastes extraordinary.

The Menu: A Masterclass in Comfort

The menu at Rolling Hills is a testament to the Pennsylvania Dutch tradition of “waste not, want not,” where simple ingredients like lard, molasses, flour, and butter are alchemized into confections of startling depth.

The crown jewel of the display case is, predictably, the Wet-Bottom Shoofly Pie. For the uninitiated, shoofly pie can be a polarizing dessert, often too sweet or too dry. But the Byler recipe balances the bitter, earthy notes of molasses with a crumb topping that is buttery and slightly salty, creating a perfect harmony. The “wet bottom”—the goo-like layer of molasses custard at the base—is rich without being cloying.

“I haven’t had shoofly pie like this since my grandmother passed,” said Martha Higgins, a lifelong Huntingdon resident who was one of the first customers through the door. “It brings tears to your eyes. It’s not just sugar; it’s history.”

Next to the pies sit the Whoopie Pies, which are less like cookies and more like handheld cakes. They come in the traditional chocolate with vanilla cream filling, but the bakery also offers seasonal variations that are rapidly selling out. The Pumpkin Whoopie Pie, spiced with ginger and cloves and filled with a maple cream cheese frosting, has already become a local legend.

“The cake part is so moist it almost sticks to the roof of your mouth, and the filling is light as air,” wrote local food blogger Sarah Jenkins in a review posted yesterday. “I bought a dozen to take to the office, and they didn’t make it past the parking lot.”

Beyond the Sweets

While the sweets draw the crowds, the savory items are what will likely turn Rolling Hills into a daily staple for the Huntingdon lunch crowd.

The Sourdough Soft Pretzels are massive, twisted knots of dough that are boiled before baking to achieve that signature chewy skin. They are dipped in real butter immediately after coming out of the oven and sprinkled with coarse sea salt. Unlike the machine-stamped pretzels found at gas stations, these possess a tangible weight and a complex, yeasty flavor profile that pairs perfectly with the house-made sweet hot mustard.

Another standout is the Pepperoni Rolls. A nod to the regional tastes of Appalachia, these rolls feature soft, slightly sweet Amish yeast bread wrapped around spicy pepperoni and melted provolone cheese. They are simple, portable, and utterly addictive.

Sour Dough Pretzel

For those looking to take a piece of the bakery home, the ** loaves of bread** line the back wall like books in a library. There is the classic White Bread, so soft it must be sliced thick to hold its shape; the dense, nutty Whole Wheat; and the Cinnamon Swirl, which reveals a spiraling galaxy of cinnamon sugar when cut.

A Community Embrace

The arrival of the Amish community in the retail space of downtown Huntingdon represents a unique cultural intersection. Huntingdon has always been a hub of history—from the Standing Stone to the canal era—but the Amish presence has typically been on the periphery, in the agricultural valleys of Big Valley or towards State College. Bringing this bakery to Penn Street bridges that gap.

The prices, too, reflect a community-minded ethos. In an era of six-dollar cupcakes, a massive sticky bun—glazed with caramel and studded with pecans—sells for just $3.50. A dozen doughnuts, fried in lard for that impossible crispness and glazed while hot, goes for under ten dollars.

“It’s affordable luxury,” says Mark Trescavage, a student at nearby Juniata College. “Me and my roommates came down here for the coffee, which is just simple drip coffee, hot and strong, but we stayed for the apple dumplings. It’s the kind of food that makes you feel safe.”

The Verdict

The reviews pouring in on social media and word-of-mouth paint a picture of a business that has instantly found its soul.

“Finally, a place that smells like actual food and not chemicals. The apple dumplings are served warm with a pour of heavy cream if you ask for it. It’s a game changer.” — Greg P., Google Review

“I drove 45 minutes from Altoona because I heard about the sticky buns. I was not disappointed. They are the size of a dinner plate and sticky enough to require wet naps, which they happily provide. Five stars.” — Brenda L., Facebook Recommendation

“The staff is so polite and quiet. It’s a nice break from the noise of the world. You buy a loaf of bread, and you feel like you made a friend.” — Local resident quote from the Huntingdon Daily News

As the afternoon sun dips low, casting long shadows across Penn Street, the shelves at Rolling Hills are nearly bare. A lone worker sweeps the flour from the floor, and the sign on the door is flipped to “Closed.” But the scent remains, hanging in the air, a sweet promise that tomorrow morning, the ovens will fire up again, and the magic will continue.

For the residents of Huntingdon, the Rolling Hills Amish Bakery is more than just a new place to grab a donut; it is a hearth, a gathering place, and a delicious reminder that the best things in life are often the simplest.

The Rolling Hills Amish Bakery, 400 Penn Street, Huntingdon, PA 16652

Hours: Tuesday – Saturday, 6:00 AM – 3:00 PM (Closed Sundays and Mondays)

Must-Try Items: Wet-Bottom Shoofly Pie, Maple-Glazed Sticky Buns, Sourdough Soft Pretzels.

shoo fly
Shoo Fly Pie

Sunshine on a Plate: The Ultimate Key Lime Whoopie Pie Recipe

Written by Dennis Regling in Amish Recipes

Sunshine in Every Bite: A Tropical Twist on a Classic Treat

There are few desserts as nostalgic and comforting as the whoopie pie. Traditionally associated with New England, Amish country, and Pennsylvania, the classic version—two soft, domed chocolate cakes sandwiching a fluffy marshmallow filling—is a beloved staple of bake sales and lunchboxes.1

But sometimes, tradition needs a vacation.

Enter the Key Lime Whoopie Pie. This brilliant culinary mashup takes the beloved handheld format of the Northern classic and infuses it with the vibrant, zesty soul of the Florida Keys. It is the perfect dessert for those who find the traditional marshmallow filling a bit too sweet, or for anyone craving a burst of sunshine on their palate.

Why This Flavor Combination Works

The magic of a great whoopie pie lies in the contrast of textures: the tender, slightly dense crumb of the cake against the smooth, creamy filling.

When you introduce Key lime into this equation, you add a third dimension: a sharp, vibrant acidity that cuts through the richness.

For this recipe, we swap the heavy chocolate cake for a light, vanilla-citrus buttermilk cake. The cakes are soft, golden, and speckled with bright green zest.

However, the real star is the filling. Instead of standard vanilla buttercream or marshmallow fluff, we use a cream cheese base. Cream cheese already has a natural tang, making it the perfect vehicle for tart Key lime juice.2 The result is a filling that tastes like a creamy, stabilized version of actual Key lime pie filling.

Key Limes vs. Persian Limes

A note on the star ingredient: True Key limes are smaller, yellower, and significantly more aromatic and tart than the large, dark green Persian limes usually found in grocery stores.

If you can find fresh Key limes, the effort of squeezing their tiny halves is worth it for the floral aroma they provide. If you can’t find them fresh, bottled Key lime juice is an acceptable substitute for the filling.

In a pinch, you can use regular Persian limes. The flavor won’t be quite as distinct, but the resulting dessert will still be delicious and refreshing.

The Ultimate Key Lime Whoopie Pie Recipe

This recipe yields approximately 12 to 15 finished (sandwiched) whoopie pies, depending on how large you scoop the batter.

Ingredients

For the Lime Cakes:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 Tbsp fresh lime zest (about 2 limes)
  • 1/2 cup buttermilk, room temperature (See note below if you don’t have buttermilk)

For the Key Lime Cream Cheese Filling:

  • 4 oz (half a standard block) full-fat cream cheese, softened well3
  • 1/2 cup (1 stick) unsalted butter, softened well
  • 3 to 4 cups powdered sugar (confectioners’ sugar), sifted
  • 2 Tbsp fresh Key lime juice (or regular lime juice)
  • 1 tsp fresh lime zest
  • Pinch of salt

Ingredient Note: If you do not have buttermilk, measure just under 1/2 cup of regular milk and add 1 ½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Instructions

1. Prepare the Cakes

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 2–3 minutes). Scrape down the sides of the bowl.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and lime zest until combined.
  5. Combine: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with the flour. Mix only until just combined; do not overmix, or the cakes will be tough.
  6. Scoop: Using a medium cookie scoop (about 1.5 tablespoons size) or two spoons, drop rounded mounds of batter onto the prepared baking sheets, spacing them at least 2 inches apart.4 They will spread slightly.
  7. Bake: Bake for 10–12 minutes. The cakes should be puffed and just barely beginning to turn golden around the bottom edges. When pressed gently in the center, they should spring back.
  8. Cool: Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be entirely cool before filling, or the buttercream will melt.

2. Prepare the Filling

  1. Beat Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and creamy (no lumps!).
  2. Add Sugar and Flavor: Reduce speed to low. Gradually add 3 cups of the sifted powdered sugar, the lime juice, lime zest, and salt. Once the sugar is incorporated, increase to high speed and beat for 2 minutes.
  3. Adjust Consistency: Check the consistency. The filling needs to be stiff enough to hold its shape between the cakes. If it seems too thin or runny, beat in the remaining 1 cup of powdered sugar a quarter-cup at a time until it reaches a sturdy piping consistency.

3. Assembly

  1. Match: Once the cakes are cool, match them up in pairs by size.
  2. Fill: You can either spread the filling with a knife or use a piping bag for a neater look. Pipe or spread a generous amount of filling (about 2 tablespoons) onto the flat side of one cake.
  3. Sandwich: Top with the matching cake, flat-side down. Press gently to push the filling to the edges.
  4. Chill: For best results, place the assembled whoopie pies in an airtight container in the refrigerator for at least 30 minutes before serving. This allows the filling to set up and the flavors to meld.

Storage

Store leftover Key Lime Whoopie Pies in an airtight container in the refrigerator for up to 5 days. Serve chilled or let them sit at room temperature for 15 minutes before eating.

A Quiet Revolution on US-1: The Amish Oasis Slowing Down Life in Fort Pierce

Written by Dennis Regling in Amish Market

The Dutch Palm Market & Bakery: An Oasis of Tradition on the Treasure Coast

By Elizabeth Montgomery/Editorial Staff

FORT PIERCE, FL — Driving down South US Highway 1, amidst the familiar blur of palm trees, strip malls, and the shimmering heat rising from the asphalt, it is easy to miss the quiet revolution taking place just past the Midway Road intersection. There are no neon signs flashing daily specials, no digital loudspeakers pumping out pop music, and no automatic doors whooshing open.

Instead, a sturdy, timber-framed structure, built with a craftsmanship rarely seen in modern Florida construction, stands as a testament to a different way of life. The scent hits you before you even step out of your car—a rich, intoxicating blend of blooming yeast, caramelized sugar, and savory woodsmoke that seems almost impossible in the humid Florida air.

Welcome to The Dutch Palm Market & Bakery, the newest and most unexpected culinary destination to grace the Treasure Coast.

Owned and operated by the Yoder family, who relocated their multi-generational operation from central Pennsylvania earlier this year, the market is more than just a grocery store; it is a sensory immersion into a slower, simpler, and infinitely tastier world. The arrival of an authentic Amish community hub in Fort Pierce has generated a localized frenzy, drawing residents who are weary of processed foods and impersonal big-box experiences.

Stepping Into a Different World

Walking through the heavy wooden front doors of The Dutch Palm, the immediate sensation is one of calm. The interior is bathed in natural light from high windows, illuminating polished concrete floors and rows upon rows of rough-hewn shelving. The only sounds are the low hum of propane-powered refrigeration units, the rhythmic chopping of vegetables from the open kitchen, and the quiet, Pennsylvania German murmur of the staff in their traditional plain dress.

“We were looking for a longer growing season and a place where our family could work together away from the crowds up north,” says Caleb Yoder, the patriarch of the family, whose weathered hands were busy stacking jars of pickled beets on a recent Tuesday morning. “The folks in Fort Pierce have been very kind. We just want to offer good, honest food that we make with our own hands.”

That “honest food” is what has caused lines to snake out the door, particularly on Saturday mornings when the bakery is firing on all cylinders.

A Menu Worth the Wait

While the market offers an impressive array of bulk foods, spices, and handcrafted furniture, the soul of The Dutch Palm rests squarely in its bakery and deli. The recipes have been handed down through four generations, though the Yoders have added a few Florida-inspired twists to appeal to their new neighbors.

The menu changes based on what is fresh, but several items have already secured legendary status among Fort Pierce locals.

The “Cloud Pillow” Glazed Donuts: These are not the dense, sickly-sweet rings found in chain stores. These yeast donuts are massive, airy, and fried to a precise golden brown before being drenched in a vanilla bean glaze that cracks delicately when bitten. They are often sold out by 10:00 AM.

The Lancaster Roast Beef Dip: The deli counter’s star attraction. Top-round beef is slow-roasted for fourteen hours until it practically falls apart, then piled high on a house-baked crusty white roll with melted mild cheddar cheese. It is served with a side of rich, dark jus for dipping that is savory enough to drink on its own.

Key Lime Whoopie Pies: A brilliant adaptation of a Pennsylvania classic for the Florida market. Two soft, cake-like lime cookies sandwich a generous filling of sweet, tangy buttercream spiked with real Key lime juice. It is the perfect marriage of Dutch tradition and tropical flavor.

Take-and-Bake Chicken Pot Pie: For busy families, this has become a weeknight staple. A flaky, hand-crimped lard crust holds a filling brimming with large chunks of roasted chicken, carrots, peas, and potatoes in a thick, golden gravy.

"Cloud Pillow" Glazed Donuts

The Community Buzz

In the age of social media influencers and paid promotions, the success of The Dutch Palm Market is refreshingly analog: it’s all word-of-mouth. The community response has been overwhelming, bridging the gap between long-time Floridians and snowbirds longing for a taste of the north.

The guest book near the exit offers a glimpse into the market’s immediate impact. One entry from last week reads: “I grew up in Ohio near Amish country and haven’t tasted bread like this in 30 years. It tastes like my childhood. Thank you for coming here.”

Local online community boards have been buzzing with sightings and recommendations.

“You have to understand, this isn’t just ‘good for Fort Pierce’ food, this is world-class baking,” says Sarah Jenkins, a local food blogger and mother of three who lives in Port St. Lucie. “I brought my kids here, and they actually sat still and ate a sandwich without looking at an iPad because they were so fascinated by watching the girls braid the pretzel dough through the kitchen window. It’s an experience.”

Mark Davis, a retired contractor from Vero Beach, was spotted loading a handcrafted hickory rocking chair into his truck alongside a cooler full of cheese curds. “You don’t find quality like this anymore,” Davis said, patting the armrest of the chair. “No particle board, no staples. Just solid wood. And while I was buying it, I had the best soft pretzel of my life. I’ll be back every week.”

The perfect meal

More Than Just Calories

Beyond the sugar rushes and savory delights, The Dutch Palm offers something cooler: a pause button. In a region defined by rapid development and tourism, the market demands patience. Things move slower here. You may wait a few extra minutes for your sandwich because the bread is being sliced by hand, not a machine.

The market also serves as a hub for other goods. The shelves are stocked with jams that glow like jewels—strawberry rhubarb, peach jalapeño, and intense blackberry—all jarred without high-fructose corn syrup. The dairy case features butter that is impossibly yellow and creamy, churned by the community and brought in fresh several times a week.

As the Yoder family settles into the rhythm of the Treasure Coast, they plan to expand their offerings to include more locally sourced produce and perhaps even seasonal outdoor BBQs. But for now, they are content to keep up with the demand for their donuts and supply Fort Pierce with a much-needed dose of wholesome tradition.

If you go, go early, bring an appetite, and leave your phone in the car. You won’t need it.

Address & Hours

The Dutch Palm Market & Bakery, 4100 S US Highway 1, Fort Pierce, FL 34982

Hours:

  • Monday – Friday: 8:00 AM – 5:00 PM
  • Saturday: 7:00 AM – 4:00 PM
  • Sunday: CLOSED