From an early age, Mitchell Moore was fascinated with baking.
When Mitchell was 3, his parents gave him an Easy Bake Oven. From then on, he has been concocting one confectionary creation after another.
About ten years ago, he began selling cheesecakes (one of his specialties) to restaurants daily, and regular folks for holidays and special occasions. Then, when Campbell’s Bakery, a Fondren staple since 1962, announced they were closing, Mitchell saw his chance.
He bought the bakery, and eight years later, with a Madison location added to the original Fondren site, Campbell’s is going strong. One reason for this is Mitchell’s insistence on creating everything in house from scratch. He says “Nowadays, people want to know what they are eating. They want to know what’s in the food that they’re eating. And they want to know where it came from.” This gives him an advantage over chain bakeries or grocery stores, where they use primarily packaged ingredients.
That, and his simply delicious iced teacakes and petit fours.
Be on the lookout for more Focused On You With Walt Grayson, as we spotlight other success stories around the state!