https://www.facebook.com/1073312535871044/

Bleu Collar Bake House

Home
United States
Tupelo, MS
Bleu Collar Bake House

Tupelo's European-Southern Boulangerie

07/27/2026

Its been a very exciting week here in Bleu Collar Land!
Chef Amanda Leigh Ivy was featured in Natchez Food & Wine Festival throughout the weekend and our construction crew has gotten to work!
We spent the weekend learning and collaborating with other incredible Mississippi Chefs and we are getting closer and closer to bringing our baby to life!

07/08/2026

If yall want a peak at some ideas we're toying with, we are having a bake sale at Bleu Collar Sandwich Co in Pontotoc this Saturday 9-1 with some of our savory items and we've invited our friends Sahara's Sinful Sweets and Carmella's Cocktails to join!
If you need a second reason to pop over to Pontotoc, Cherry Creek Orchard is having their Peach Festival.....
So basically we've got a fun Saturday planned and you should check it out!

07/02/2026

Eek! We're clearing out the building yall! You're looking our prep line 🙌🙌🙌

06/11/2026

Its time for an update! We've got our plan submitted to the city and its being reviewed 🙌 we know we have a few ADA projects we'll have to do to make the Bake House more accessible to everyone, so we're just waiting on that 🫠
We've been buying some really cool furniture pieces and we're testing a bunch of fun dishes on The Bleu Plate Truck every Thursday night in Pontotoc. So far weve had so many great responses to our bistro Dishes, Handhelds, Pastries and Breads.
It's hard to be patient because we're so excited about this new adventure, but also the best things are worth planning and waiting for!
What kind of dishes do yall want to see us do??

05/25/2026

Another lil sneak peak at something we do....
That's a wood smoker full of Bacon and Pork Shoulder, but let's talk about that bacon!!
We put a 5 day Brown Sugar, Salt and Mace cure on Duroc Pork Belly that we get from Rochelle Compart at Compart Farm in Nicollet, MN. Why is that important? Several reasons!
First and foremost, we know these farmers! Our families have actually shown rabbits together for decades and we know this family is ethical in all their farming practices. This family is involved in every step of the process from the breeding all the way to production. They know their animals.
Duroc Pork is known for its very red meat with even marbling, tender texture and great flavor.
Its considered some of the best Pork in the U.S.
After we cure it, we smoked it low and slow for 9ish hours between 225 and 250 degrees ensuring that you taste the Pecan, Mesquite and Post Oak and it is fork tender.
We don't just put a lot of effort into our baked goods. You'll find that EVERYTHING matters. Even the bacon
If you want to try this Pork Belly (Bacon), you can pop by Mae's To-Go Cup a few days a week right now and get a Pork Belly Kolache 🙌🙌
We're working hard behind the scenes to bring the Bake House to life and we can not wait to share everything with you!

05/12/2026

Thank yall for being so patient with us!! Obviously we're navigating all the things with the City of Tupelo and building the dream, but we LOVE that yall have been driving out to Pontotoc to check out Bleu Collar Sandwich Co and The Bleu Plate Truck 💙💙💙
❗️❗️❗️WE'VE GOT SOMETHING COOL COMING TO YOU TOMORROW (WEDNESDAY) at Mae's To-Go Cup 👀👀👀👀
KOLACHES!!!! Think Bleu Collar Pig in a Blanket 🐽
There will be House Smoked Pork Belly and Pepper Jack and Smoked Sausage with Cheddar, so go get you a delicious coffee and your new favorite breakfast on the go 🙌

05/01/2026

If yall are curious at all about what to expect from us, you can come get a glimpse at The Bleu Plate Truck which we are running 1 day a week (typically Thursday right now) or have a sandwich at Bleu Collar Sandwich Co (Monday thru Friday 10:30-2).
They have different menus from each other, but we hope to fuse those vibes and MORE!
*The truck changes its menu weekly 😘
📸 Beer Battered Cod Sandwich with Lemon Caper Tartar, Shredded Lettuce and Tomato on our Signature Bleu Collar Bun

04/24/2026

We've had a lot of folks ask when we're set to open. Well this is where we're at 🤣🤣
Yall haven't lived until you've opened a restaurant!!
But! The reason we started our page and made the announcement is because we really want to share the journey with you!!
We are clearly deciding on some chairs right now and obviously cleaning, organizing and preparing to put in equipment and polish her up!
We have LOVED hearing about the history of this building too! Did you know that before it was Midnight Pottery, it was a hair salon and an exotic pet store? We love a place with old bones! We cant wait to make memories of our own here too!!
#

04/17/2026

We've had a whole bunch of questions about what we'll be serving and while the menu isn't completely set, we wanna give yall an idea!
So first thing's first! Not a bakery 🤯
Let us explain. The reason we chose "Bake House " is because we wanted our options to be broad. Yes, we bake. We will center our dishes around baking and of course we will have bread and pastries, but we are so much more!
Our team makes everything. We make Sausage and our own hot sauce, Tamales, noodles, sauces, Cured meats, pastries, breads and anything we want to learn! Our team is creative and very excited about trying new things. We love supporting local farmers and we love collaboration.
So what does that mean??? NOTHING IS OFF LIMITS!
Sandwiches? YES! Salads? YES! Bistro Dishes? YES! Bread? YES! Burgers? YES! Charcuterie? YES! Lunch, Breakfast, Brunch? You bet! Things yall love from our food truck? Absolutely!
As with our other spots, we're going to let you tell us what you love and we're gonna make something great!
This "Bake House" will make great food and supply its own bread. That's the dream! And, we can't wait to share it!

04/10/2026

Welcome to the Bleu Collar Bake House Page! We've had a lot of questions in the last day about what we will be doing and when we will be opening, so I thought I'd start by introducing myself!
My name is Chef Amanda Leigh Ivy I am a classically trained chef with degrees in Culinary Arts, Baking and Pastry and Hospitality Management from The University of Arkansas. I was a chef in Little Rock for 12 years and moved to North Mississippi about 4 years ago.
I've been a Military Spouse for 17yrs and am also an Army Veteran. As a result, I've had the pleasure of cooking in Arkansas, California, West Virginia and now Mississippi. We're very proud of our military family!
A lot of yall are familiar with my food truck, The Bleu Plate Truck, my sandwich shop, Bleu Collar Sandwich Co in Pontotoc and most recently our gooey grilled cheeses at Bleu Collar Toasties.
As you can guess, we're a Blue Collar Family! I love taking my culinary training and translating it in to fun, approachable dishes that everyone can enjoy.
I also love to learn and teach. I love creating and exploring new foods and collaborating with other chefs. Im really so excited to bring all this energy to Tupelo!!!
As for our timeline, we have some work to do building out our kitchen, making this space somewhere yall will enjoy and creating a gorgeous menu. BUT!! We will keep you in the loop!
If you want to know what we all about, come check out our other concepts! We are currently doing all kinds of menu testing and development.
Thank you guys for the huge response to our announcement yesterday! My team and I are so so so excited!!!

Address

2004 N. Gloster Street
Tupelo, MS

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Bleu Collar Bake House posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed Restaurant in Tupelo?