Cynthia Gerlach stepped off a bus in Oxford for the first time just over 30 years ago. It was early in the morning—7:10 a.m., to be exact—and as she looked up toward the Square, she had no idea about a year later, she’d be running one of the city’s most beloved bakeries.

Bottletree Bakery celebrated its 30^th anniversary in Oxford on Friday.

Originally from Portland, Oregon, she initially came to the University of Mississippi to study physics, but eventually, her interest in culture and history led her to switch to Southern studies.

At just 25 years old, she discovered a space at 923 Van Buren Ave. and decided to take a leap of faith and open Bottletree Bakery.

Gerlach started baking as a youngster helping her mother make scones and muffins. But even decades later, she’s still learning and teaching herself new skills.

“I made a wedding cake,” she said, pointing to a photo of the three-tier decorated cake. “I hadn’t made a wedding cake since 2019. And I taught myself how to do those decorations.”

Everything at Bottletree is made from scratch, just as it was when the doors first opened in 1995. The bakery’s croissants, brioche and other pastries are all based on carefully scaled recipes that have remained consistent for 30 years.

“Sure, you’ve got days where something might be off—temperature and humidity affect things,” Gerlach said. “But the only thing that isn’t made from scratch is the fruit filling in the brioches.”

While Bottletree Bakery is widely known for its bread and pastries, one thing Gerlach wishes had more recognition is her coffee.

“For 30 years, I’ve brought in the best coffee from Portland, Oregon, once a week,” she said, adding she always regretted not putting “And Coffee” in her bakery’s name. She’s particularly proud of the air-roasted coffee beans she uses, which result in a smoother, less bitter taste compared to traditional gas-fired roasting methods.

Running a small business for three decades hasn’t been without its challenges. The rising cost of ingredients has made it increasingly difficult to keep prices reasonable.

“Two cases of eggs cost me over $228 today,” she says. “There’s a reason so many bakeries have closed across the country. You can’t sell a muffin for $15 to keep up.”

Even so, Gerlach remains committed to keeping Bottletree open and thriving.

Looking ahead, she hopes to bring back sandwiches and lunch options, which were cut during the pandemic. Some have encouraged her to extend hours into the evening for coffee service, but she’s weighing the costs carefully.

Despite the ups and downs, the bakery has built a loyal following over the years. Many former employees still stay in touch, and some even bring their children in to experience the place where they once worked.

“That means the world to me,” Gerlach said. “I’m far from home and an only child, but this place, this community, has become my family.”

Looking back, she sees a sense of fate in how it all came together. The bakery is located right next to where the bus station used to be and where she parks each day.

“I feel like I was supposed to be here,” she said. “And I’ve tried to give back to the community that’s given me so much.”

For now, Bottletree Bakery continues to be a cornerstone of Oxford, serving up fresh pastries, flakey croissants, and—if you ask Gerlach—some of the best coffee in town.