Flavors Unknown

How to Turn a Passion for Pies into a Successful Business, with Kat Gordon

Kat Gordon in Muddy’s Bakeshop

After 13 years in business, Muddy’s Bake Shop has become a local favorite, built on the stilts of hands-on help and encouragement from Kate Gordon’s community.
You’ll hear her optimistic and quirky personality come through as she talks about her experience opening a bakery during the 2008 financial crisis, and what it’s been like living and operating through the COVID-19 pandemic. She shares her passion for all things baked and sweet, as well as a few secrets and pro-tips for the best pie’s you’ve ever tasted.

What you'll learn with chef Kelly English

What it was like opening during the financial crisis of 2008 (3:58)
Where the idea to start a bakery came from (5:17)
What she learned about “emergencies” from starting her business (8:22)
How community helped her business survive and thrive (10:10)
The home-style concept of Muddy’s (11:05)
Best sellers to whet your appetite (12:42)
The birth of her now legendary Pecan Pie (16:12)
Where she sources inspiration for her menu (20:17)
Seasonal favorites, and the secret of her Peach Pie (22:28)
The “best thing you can do with ginger” (24:41)
Ingredients she refuses to work with (27:10)
What makes her Chicken Pot Pie so good (29:33)
Pie advice for beginner bakers (32:33)
A culinary tour through Memphis (36:15)
The cookbook she can’t put down (39:21)
What she’ll bring if you invite her over for dinner (42:17)
Why you won’t see her in TV cooking competitions (44:19)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in Tennessee

Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville

Interview with Chef Kelly English from Memphis

Conversation with chef Matt Bolus from the 404 Kitchen in Nashville

Links to most downloaded episodes (click on any picture to listen to the episode)

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You don't know what you don't know. And you know, if you're dumb enough to try doing it, and the height of a recession, well, maybe it'll work. 

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All my family and friends were like, “Are you crazy? I think you should think about this more.” Every single one of them when I said, “Well, I signed a lease and I’m doing it!”… every single one of them said “Okay, well, I think you're crazy, but how can I help?

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I'm a home baker at heart. I haven't been to culinary school, I didn't work in a bakery, just self taught from cookbooks, on the internet, and honestly, a lot of trial and error. But that's also the part of it that's maybe a strength and a weakness. For me, and for the business.

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I'm a big fan of having limited seasons for things, that way we appreciate it more. 

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