If you are driving down I-75 through central Georgia, specifically near Perry, you might notice something unusual happening around Exit 135. The usual rhythm of travelers pulling over for quick gas and standardized fast food has been disrupted. Instead, there is a steady stream of cars turning onto a secondary road, kicking up dust on a crush-and-run driveway that leads to a massive, brand-new timber-frame building.
Before you even open your car door, the smell hits you. It is a warm, intoxicating wave of caramelized sugar, blooming yeast, and savory woodsmoke.
This is The Georgia Dutch Oven & Market, a newly opened Amish bakery, deli, and bulk food store that has, in just six short weeks, become perhaps the most talked-about culinary destination in the Peach State.
While Georgia has long had small pockets of Mennonite communities, the arrival of an Old Order Amish market of this scale—staffed by families who recently relocated from Ohio and Pennsylvania seeking affordable farmland and a slower pace—is something entirely new for the region. The contrast is striking: just a mile from the roaring interstate, you are suddenly in a world of horse-drawn buggies tied to hitching posts, gas lamps, and quiet, deliberate craftsmanship.
A Step Back in Time
The Georgia Dutch Oven & Market
Address: 1220 Golden Isle Parkway, Perry, GA 31069
Hours: Monday – Saturday, 8:00 AM – 5:00 PM (Closed Sundays)
Entering the market feels less like walking into a grocery store and more like entering a bustling, well-oiled community hub. The building itself is impressive, constructed with rough-hewn pine beams and high ceilings that allow natural light to flood the space. There is no background music, no digital signage, and no barcode scanners beeping. The soundtrack is the murmur of hundreds of customers and the rhythmic thud of dough being kneaded in the open-concept bakery behind the main counter.
The staff, the men in denim and suspenders and the women in traditional plain dresses and white coverings, move with an efficiency that is mesmerizing to watch. Despite line stretching out the door on a recent Tuesday morning, the wait time was surprisingly short.
“We don’t rush the food, but we try not to keep folks waiting,” says Samuel Hershberger, the patriarch of the family that owns the market, pausing briefly while slicing a massive block of sharp cheddar. “We were told Georgians like good food. We are finding that to be very true.”
The Bakery: The Main Attraction
While the market offers everything from handcrafted wooden toys to bulk spices, 90% of the people currently standing in line are there for one thing: the bakery case.
It is a glorious testament to carbohydrates. The sheer scale of the baked goods is the first thing you notice.
The Cinnamon Rolls: These are the undisputed stars of the show. They are enormous—roughly the size of a small dinner plate—soft, fluffy, and smothered in a rich cream cheese icing that is applied while the rolls are still hot, allowing it to melt into every crevice. You will see people walking out to their cars carrying these in individual boxes, treating them with the reverence usually reserved for newborn babies.
Fry Pies: A staple of Amish cooking, these handheld half-moon pastries have a flaky, slightly salty crust that is deep-fried to golden perfection and coated in a thin sugar glaze. While they offer traditional fillings like apple and cherry, they have adapted quickly to their new home, offering a Georgia Peach fry pie that is tart, sweet, and incredibly fresh.
Sourdough Bread: Loaves are pulled from the large stone ovens throughout the day. The crust is thick and crackling, yielding to a soft, airy interior with just the right amount of tangy sourdough bite. It’s the kind of bread that doesn’t need butter, though the market sells incredible rolled butter right next to it.
The Deli and Market Shelves
If you manage to get past the bakery without filling your cart, the deli counter offers sustenance of a more savory kind.
The lunch crowd begins arriving promptly at 11:00 AM for sandwiches that defy structural integrity. They are built on that fresh-baked bread, piled high with Troyer’s deli meats and cheeses. The “Perry Plowman”—roast beef, baby Swiss, lettuce, tomato, and a house-made horseradish sauce—is already a local legend. It is easily enough food for two people.
Beyond the prepared foods, the aisles are stocked with pantry staples that hark back to a time before processed food dominance. Walls are lined with shimmering glass jars of pickled okra, chow-chow, sweet fire pickles, and every conceivable type of jam, including the curiously named “F.R.O.G. Jam” (Figs, Raspberries, Orange peel, and Ginger).
There are bulk bins filled with spices, soup mixes, and baking ingredients at prices that make standard grocery stores look exorbitant. The dairy cooler in the back holds farm-fresh eggs with yolks the color of marigolds, alongside raw milk cheeses and heavy cream.
The Buzz is Real
The parking lot of The Georgia Dutch Oven displays an interesting mix of license plates: locals from Houston and Bibb counties, travelers from Florida and Tennessee pushing through on I-75, and food tourists driving down from Atlanta.
The reception has been overwhelmingly positive, with a common theme emerging: a longing for simplicity and quality.
“I’ve driven past here three times and the line was too long,” said Sarah Jenkins, a nurse from nearby Warner Robins, who finally made it inside on her day off. “I finally just waited. I got the chicken salad and a loaf of white bread. Honest to goodness, it tastes like my grandmother made it. You just can’t buy food like this anywhere else down here.”
Another customer, Mark Davison, was loading a cooler in the back of his pickup truck with patio furniture he also bought at the market. “Came for a cinnamon roll, left with two Adirondack chairs and five pounds of bacon,” he laughed. “It’s just a pleasant place to be. Everyone looks you in the eye. It’s peaceful.”
Worth the Stop
The Georgia Dutch Oven & Market is more than just a new place to buy groceries in central Georgia. It is an experience. It demands that you slow down, even just for twenty minutes. It forces you to disconnect from the digital world and reconnect with the sensory pleasures of fresh ingredients prepared with care.
If you plan to visit, a few tips: go early if you want the best selection of pastries; bring a cooler, because you will end up buying perishable items you didn’t plan on; and bring cash. While they do accept cards, the cash line often moves faster.
And whatever you do, do not leave without a cinnamon roll. You will regret it if you do.
