{"id":32862,"date":"2016-04-06T10:00:36","date_gmt":"2016-04-06T15:00:36","guid":{"rendered":"http:\/\/www.thelocalvoice.net\/oxford\/?p=32862"},"modified":"2016-04-07T17:57:19","modified_gmt":"2016-04-07T22:57:19","slug":"introducing-sinfully-southern-oxfords-upcoming-bakery","status":"publish","type":"post","link":"https:\/\/www.thelocalvoice.net\/oxford\/introducing-sinfully-southern-oxfords-upcoming-bakery\/","title":{"rendered":"Introducing Sinfully Southern Oxford’s Upcoming Bakery"},"content":{"rendered":"

Baker and pastry chef Dwayne Ingraham<\/strong> exudes a medley of excitement and nervousness as he walks into my office to discuss the details of his newest venture. Still fresh off his successful stints on Food Network<\/strong> \u2013 a satisfying victory on Cutthroat Kitchen<\/strong> and a near-win on last year\u2019s Spring Baking Championship<\/strong> \u2013 he is not one to rest on his laurels. Ingraham has decided to make his longtime dream of owning his own bakery and caf\u00e9 a reality.<\/span><\/p>\n

Expected to open this summer, Sinfully Southern<\/strong> will reside in a new construction at 3000 Old Taylor Road<\/strong>, just past the Mark Condominiums. The planned complex, called Village Station<\/strong>, will feature contemporary architecture full of green space, and is slated to host a variety of retail and dining options. Sinfully Southern will serve breakfast, lunch, and dinner as well as provide a bakery case stocked full of Ingraham\u2019s famous creations.<\/span><\/p>\n

\u201cSinfully Southern is a bakery and a caf\u00e9,\u201d says Ingraham. \u201cThe heart and soul will always be about the desserts because that\u2019s what I do, that\u2019s my passion.\u201d<\/span><\/p>\n

\"Dwayne<\/a>
Dwayne Ingraham at home in his kitchen. Photograph by Newt Rayburn – \u00a9 2015 The Local Voice.<\/figcaption><\/figure>\n


\nExpect the breakfast menu to include such delights as crepes, French toast, and a Southern breakfast plate featuring the buttermilk biscuits that won Ingraham his third challenge in a row on Spring Baking Championship. For lunch and dinner, the caf\u00e9 will offer a variety of sandwiches and Southern staples that Ingraham grew up eating, like Red Beans and Rice and Smothered Chicken. All of the sandwich bread and burger buns will be made in-house, of course, and will feature brioche and molasses wheat, among others. Additionally, the bakery will take special orders for bakery items such as birthday cakes, wedding cakes, dessert bars, and pastries.<\/span><\/p>\n

Ingraham has cooked up another big surprise as well that is sure to be a hit. \u201cWe\u2019re also going to be doing a pie club, which is something I\u2019m really excited about,\u201d he says. \u201cWe\u2019re going to offer three- six- and twelve-month subscriptions. So, each month you can pick up your pie \u2013 and we will have a few to choose from.\u201d A Pie of the Month Club? Genious.<\/span><\/p>\n

All of the recipes will be Ingraham\u2019s, either family recipes or items that he has been working on for the menu. The feel of it, he says, is \u201cto bring Scarlett O\u2019Hara into the twenty-first century.\u201d With his Cajun roots and flair for Southern elegance, expect the menu to be classically indulgent.<\/span><\/p>\n

\u201cThere\u2019s real butter, cream cheese, eggs, whole milk. Desserts are not a necessary thing. We can go our entire lives without having it,\u201d says Ingraham. \u201cWhat I love about dessert is that people have it because they\u2019re celebrating, it\u2019s a joyous occasion, or they\u2019re trying to lift up the spirits of someone. It\u2019s such an indulgent time and that\u2019s what I want you to feel whenever you come in to eat. I want to bring back those memories of good times and having good things just because you deserve it.\u201d<\/span><\/p>\n

Ingraham grew up in a small town called Boothville, Louisiana<\/strong>, about sixty-five miles southeast of the West Bank of New Orleans<\/strong>. After spending six years in Hattiesburg<\/strong>, he decided to enroll in the baking and pastry program at The New England Culinary Institute<\/strong>. Two internships took him to Sarasota, Florida, and Las Vegas, where he honed his craft and began to dream big. Landing the position of Pastry Chef for the City Grocery Restaurant Group<\/strong> in 2010 brought him to \u201cGod\u2019s Country\u201d to work for Oxford\u2019s most prominent chef, John Currence<\/strong>.<\/span><\/p>\n

Ingraham now calls Water Valley<\/strong> home, and seems content to stay in \u201cThe Velvet Ditch.\u201d<\/span><\/p>\n

\"Dwayne<\/a>
Dwayne Ingraham at home. Photograph by Newt Rayburn – \u00a9 2015 The Local Voice.<\/figcaption><\/figure>\n

\u201cI decided to stay in Oxford because, for the most part, I\u2019ve made my name here,\u201d he says. \u201cThis town embraced me and took me in, unknown, and they have supported our program at City Grocery group though me growing and learning. So now maybe I can give back to the community.\u201d<\/span><\/p>\n

Sinfully Southern promises to mirror Ingraham\u2019s quirky personality. \u201cI like to consider myself very much a Southern Gentleman,\u201d he says. \u201cBut I definitely have a little naughty side. There\u2019s a little snide grin that comes out every now and then. I like to indulge, I like to have a good time, but at the same time I like to try to stay as close to my southern roots as possible.\u201d<\/span><\/p>\n

Diners will find out this August when the doors open to what will become a new notch in Oxford\u2019s culinary belt.\u00a0\"The<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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