In 1899, Matthew Eugene Brunson loaded everything he owned into a two-mule wagon and moved his family from Damascas, AL. to Andalusia, AL. He worked for the railroad for a number of years and, with his hard-earned savings, decided to try his hand at the hotel business. In 1914, Matthew opened the Brunson Hotel, located on South Cotton Street just down the street from Andalusia's picturesque court square and conveniently located near the Central of Georgia Depot. He also operated a café and a bakery in his hotel, serving local patrons and travelers alike. His bakery was one of the first such establishments in South Alabama.

Interestingly enough, the bakery was located in the basement of the hotel with its baked goods being served in the café located on the first floor of the hotel (north side). The tall chimney that vented the bakery’s brick oven can still be seen today rising from the rear corner of the building. Though potted plants now line the entrance to the abandoned basement, it was in these humble surroundings that Matthew perfected many of his popular formulas which included the delicious Cinnamon Rolls, Pound Cakes, SandTarts and more that are still enjoyed today.

The bakery was so successful that it quickly outgrew its space in the hotel. In 1920, Matthew turned the bakery portion of the operation over to his sons, Charlie and Matt (Charlie had helped his Father haul the timbers used to build the hotel). The young men moved the business to a new location across the street from the hotel, renaming it Andalusia Baking Company. Bread was baked here in an over-sized Dutch oven which had a capacity of 500 loaves. Firewood for the oven was brought in through double doors located on the south side of the building. In 1926, the Brunsons’ expanded the business into the adjoining building, later referred to by the men as “the other side.” This expansion included the addition of a second Dutch oven which increased productivity by 100%.

Although the business flourished, Matt decided to exit the baking business and move to Texas for opportunities awaiting him there. Charlie, however, continued in the business and did so well that in 1943, he moved the operation to a new location on South 3-Notch Street. This move brought on yet another name change to just plain Andalusia Bakery. But, there was nothing plain about the Andalusia Bakery or its baked goods. By this time it had grown to be the 4th largest bakery in the state. Over the years, Charlie Brunson continued to perfect his Dad's recipes while himself becoming a master-baker. Though admired for his craft, Charlie is most remembered for his compassion for his fellow man, giving bread to the poor particularly during the great depression.

The older generation remembers well the aroma of the baked goods. "You could smell the Cinnamon Rolls and other items all across the town square," many have said.

Charlie retired from the bakery in 1959, selling the business to his senior baker, Odis Spears of Andalusia. Odis soon moved the bakery operation to a newer, more modern facility on East Three-Notch Street. He continued the legacy of the Andalusia Bakery for years to come. Before his retirement in 1988, he operated the bakery from numerous locations in and around the city. The baked goods made today have been meticulously created using the original Andalusia Bakery formulas.

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freshbaked@andalusiabakery.com

Andalusia Bakery
P.O. Box 1091
Andalusia, Al. 36420