Scotty’s Country Kitchen is a unique bakery that stands out. What sets them apart is their unwavering commitment to using their own recipes and only homegrown ingredients from Soons Orchards, the family farm. This unique approach to baking ensures that all the goods they create have extraordinary taste that you won’t find anywhere else.

The bakery’s story, a tale of community and tradition, began in August 1987. Newlyweds Laura and Scotty embarked on a culinary adventure, centered around one core ingredient: fresh apples from the family farm. With the guidance of Scotty’s dad, they honed their skills and set up a kitchen to sell their creations at the farm store. This humble beginning marked the start of their inspiring journey towards success, a journey that continues to be shared with their loyal customers.

Over the years, Scotty’s Country Kitchen has expanded its offerings to include various baked goods, from bread and muffins to cookies and cakes. It has also gained a loyal following of customers who appreciate the quality and taste of its products.

Today, Scotty’s Country Kitchen remains a family-owned and operated business, with Laura and Scotty still at the helm. Their commitment to using only the freshest, homegrown ingredients and creating original recipes makes them stand out in taste. If you’re looking for a unique and special bakery, you can go right with Scotty’s Country Kitchen.

Their products can be found at farmers’ markets throughout the Hudson Valley, at the farm Pie Stand, or purchased online.

Some Selections From Scotty’s Country Kitchen:

Apple Crumb Pie
Everyone’s favorite – made with their original recipe, hand-rolled crust, a heaping filling of fresh Soons Orchards apples, topped with a ladle full of our special apple cider syrup and a mound of homemade cinnamon crumb.

Classic Apple Pie
Classic apple pie is filled with orchard-fresh apples mixed with homemade cinnamony crumb and apple cider syrup and topped with the flaky crust of the original recipe.

Peach Blueberry Crumb Pie
This is a delicious taste of summer. A flaky pie crust is filled with a mix of peaches and wild blueberries and topped with a heap of cinnamony crumb.

Cherry Pie
Original flaky crust filled with a pile of cherries mixed with a pile of crumbs. Offered in two varieties: Cherry Crumb – piled high with even more crumb! Cherry Classic – topped with our original recipe crust.

Strawberry Rhubarb Pie
A mix of sweet strawberries and homegrown rhubarb tossed in some tapioca and sugar and baked to perfection. As always, it comes in two varieties: Strawberry Rhubarb Crumb, covered with a signature crumb mixture, and Strawberry Rhubarb Classic, covered in the original recipe’s flaky crust.

Iced Carrot Muffins
Homemade carrot cake, poured into a generous muffin cup, baked to perfection, and topped with a heaping portion of oh-so-yummy cream cheese & butter frosting.

Lemon Cheesecake
A spring treat—a sweet-tart blend of fresh lemon with a velvety cream cheese filling baked over a buttery graham cracker crust (and topped with homemade lemon curd). It’s 7 inches round.

Carrot Cake (1 lb. loaf)
Scotty’s sister Ellen created the original recipe for the carrot cake. It consists of loads of shredded carrots mixed with pineapple, coconut, and cinnamon—just perfect!

Oatmeal Raisin Cookie
It is an old-fashioned classic with oats, raisins, butter & sugar.

View all of the Scotty’s County Kitchen products.

Don't forget to order Scotty's pies and other goodies for your spring holiday meals! Our yummy homemade lemon meringue, chocolate & coconut cream pies are all available for you to order. You can order for Easter up until April 18th - call the bakery or the orchard now!

Posted by Scotty's Country Kitchen on Monday, April 8, 2019

Posted by Scotty's Country Kitchen on Monday, March 27, 2023

Hey, did you know that here at Scotty's we handroll every single pie shell and top? It's crazy, right - but its part of what makes our pies so yummy! Nobody does it better than our fabulous pie crew.

Posted by Scotty's Country Kitchen on Thursday, November 15, 2018