Flour City Diner Guy

03/22/2026

Chicken French for 15😎

03/02/2026

My teenager has never had a soda pop. I pack his lunch everyday on my sourdough. I’d never serve him the stuff called bread sold in American grocery stores. I import my flour from France, therefore I charge a bit more than most for my sourdough. It’s a 6-8 hr. room temperature rise followed by a 48hr. Cold rise, so gimme a couple of days notice if you want one😁

02/27/2026

02/26/2026

These are my pecan sticky buns. The topping is a locally sourced maple syrup with butter and toasted pecans. The buns are fluffy and pull apart to reveal a delicious cinnamon swirl filling. This is a personal favorite!

02/26/2026

Years ago I owned a great little business named
“craft Pie”. During the first thanksgiving I had 135 pre-orders. Fortunately the weather turned cold and I was able to open all my office windows to serve as my walk-in cooler. My standard crust is 50/50 butter/lard. I can substitute for an all butter crust.

02/26/2026

My coconut cream pie shown here is a toasted coconut graham cracker crust. The filling is a scratch made vanilla, coconut milk, half and half, shredded coconut. This is topped with fresh whip cream and toasted shaved coconut. However my favorite version ( also my moms and kids)is a regular pie crust, made with 50/50 butter/lard,or if that’s not your thing an all butter crust,topped with meringue.

02/26/2026

Hello everyone, some of you may know me as the founder of Magnolias, Flour City Diner or my other restaurants. Some of you remember my TV cooking segment. A seventeen year run of “Soul Plates” on WUHF Fox. I chose to retire early and be a stay at home dad to my teenager. Once he’s off to school for the day I’ve been cooking and catering for some past clients. A few have recently relocated south. Therefore I have time available for new customers. Feel free to message me with any questions Thanks!
Sincerely Jerry Manley