Indiana Has A Restaurant & Bakery With More Than 35 Flavors Of Pies

The pie menu has officially become a personality test. Do you go fruit?

Cream? Something with enough filling to require structural support?

With more than 35 flavors to choose from, this Indiana bakery makes picking one feel unnecessarily ambitious. The story behind it is just as satisfying, tracing back to 1944 and family recipes that were turned into a long-running baking tradition.

People do not seem particularly interested in treating the place like a quick dessert stop either. They arrive for slices.

They leave with whole pies. Some apparently drive a surprisingly long way just to get one.

At that point, calling it a bakery feels incomplete. It is closer to a very delicious excuse to change your plans.

Sugar Cream Pie, the Slice Indiana Calls Its Own

Back in 2009, Indiana gave sugar cream pie an honor few desserts ever get. It became the unofficial state pie, and Winchester proudly calls itself the Sugar Cream Pie Capital because of the Wickersham family.

The recipe comes from a 19th century family farm, and the ingredient list is almost shockingly short. Milk, sugar, flour, shortening, vanilla, and a sprinkle of nutmeg are all it takes.

No eggs, no fancy tricks.

What comes out of the oven tastes a lot like creme brulee in pie form. The filling is smooth and custardy, sweet but not heavy, with a hint of warm spice across the top.

Fans often describe it as thick and rich without being overly sugary, which is a tricky balance to pull off.

Some folks call it Hoosier Pie, and the nickname makes sense. Farm families created it when fresh fruit ran out in winter, using pantry staples to make something special.

It is a dessert born from making do, and somehow that makes it taste even better.

First timers should make this slice priority number one. It pairs nicely with a hot cup of coffee after breakfast or a cold glass of milk after lunch.

Want the full experience? Buy a whole one for home, because a single slice rarely feels like enough once that first bite settles in.

A Pie Case That Tests Every Decision You Have Ever Made

Thirty six flavors. That is the daily lineup at Mrs. Wick’s, and choosing just one can feel like a pop quiz nobody studied for.

The spread covers almost every mood a sweet tooth can have. Fruit fans can hunt for Cherry, Blueberry, Peach, Black Raspberry, or the tangy Strawberry Rhubarb that regulars keep coming back for.

Cream pie lovers get Coconut Cream, Peanut Butter Cream, and a Butterscotch pie that has earned a loyal little fan club of its own.

Then come the heavier hitters. Southern Pecan, German Chocolate, Chocolate Peanut Butter, and Dutch Apple sit alongside Apple Walnut and Peach Crumb, each one with its own texture and personality.

In the fall, Pumpkin and Pumpkin Chess join the party, and summer tends to bring seasonal strawberry and chilled cream varieties.

A smart plan helps here. Order one slice with the meal and pick a second flavor to take home, which splits the pressure nicely and doubles the fun.

Groups can also order different slices and share bites around the table, turning dessert into a friendly tasting session.

Crust matters too, and this crust gets plenty of praise for being flaky and golden without falling apart on the fork. It holds up whether the filling is light and airy or thick and gooey.

Honestly, there is no wrong answer in this case. There are only more reasons to return.

From a Factory Cantina to a Pie Dynasty

Duane Wickersham, known around town simply as Wick, got his start in 1944 by running a cantina inside a local factory. It was a humble beginning, but it planted the seed for something much bigger.

He later sold that business and opened The Rainbow Restaurant in downtown Winchester. His grandmother’s pie recipes quickly stole the show there, especially the sugar cream pie.

Customers wanted more pie than the restaurant could handle.

By 1947, Wick decided to focus only on pies. In 1961 he set up a production line in a building east of downtown so frozen pies could ship out to other places.

That factory still runs today and can turn out over 10,000 pies in a single eight hour shift, sending them to more than 25 states.

Retirement did not slow him down much either. In 1986 he opened Mrs. Wick’s Restaurant & Pie Shop right across the street from the factory and named it after his wife, Ruby.

It is a sweet tribute, literally.

The Wickersham family still runs both the restaurant and the pie company. That kind of staying power is rare, and it shows in the care behind every crust.

Sitting in the dining room means sitting inside decades of Indiana food history. Not bad for a lunch break.

Pancakes at Noon Are Totally Allowed Here

Good news for anyone who sleeps in. Breakfast is served all day at Mrs. Wick’s, so a stack of pancakes at lunchtime raises zero eyebrows.

The menu sticks to hearty classics done well. Biscuits smothered in sausage gravy show up on plenty of tables, and diners often mention how satisfying and filling they are.

A Western omelet loaded with peppers, onions, and ham makes a solid pick for a bigger appetite.

Blueberry pancakes bring a lighter, fruity option that pairs surprisingly well with a slice of pie afterward. Yes, pie after pancakes.

Nobody here will judge.

The doors open at 6 in the morning Tuesday through Saturday, which makes it an easy stop for early road trippers. Arriving early also means a calmer dining room before the lunch crowd rolls in.

Saturdays tend to get busy, so plan a little extra time on weekends.

Portions lean generous, and the food arrives fresh and made to order. Anyone planning a pie tasting later might want to share a breakfast plate.

Pacing yourself is a real strategy in this building.

For extra fun, the restaurant is part of the Rise N’ Shine Trail, a route that highlights great breakfast stops around Indiana. Collecting stops along that trail gives a road trip a tasty sense of purpose.

Starting it here sets a pretty high bar for the rest.

Tenderloins, Alley Oops, and Other Lunchtime Heroes

Hoosiers take their breaded pork tenderloin very seriously. Mrs. Wick’s earned a spot on the Tenderloin Lovers Trail, which says a lot in a state packed with contenders.

The hand breaded tenderloin comes out crispy and golden, often stretching past the edges of the bun. Pair it with fries and the house coleslaw, which gets its own share of compliments.

It is a classic Indiana plate for good reason.

Then there is the Wick’s Alley Oop. Picture a cheeseburger topped with coleslaw and served on thick Texas toast.

It sounds a little wild, and it works beautifully.

Comfort food rules the rest of the lunch menu too. Chicken pot pie makes sense at a place so skilled with crust.

Daily soups rotate during the week, and hearty specials like ham and beans or baker’s stew keep regulars guessing in a good way.

Homemade chicken noodle soup with handmade noodles is another cozy choice, especially on chilly Indiana days. Add a corn muffin and the meal feels like something from a family kitchen.

Grilled cheese with bacon and fried potatoes also show up for those craving simple, old fashioned flavors.

One tip matters more than any other. Leave room for dessert.

The lunch plates here are filling, and skipping pie because of a full stomach would be a real shame after the drive.

Frozen Pies to Carry Home, Because One Slice Is Never Enough

Plenty of visitors arrive planning to buy one pie and leave with four. The outlet store inside Mrs. Wick’s makes that temptation very real.

Freezers hold a rotating stock of frozen pies ready to bake at home. Selections change, so the lineup on one visit might look different the next time.

That keeps things interesting for repeat shoppers.

Whole baked pies are also available to take out, which works great for family dinners, holiday tables, or a surprise for coworkers. Black raspberry and rhubarb lovers often get especially excited when they spot their favorites.

Grab those fast.

Here is a handy detail. The dining room stops seating around 2 in the afternoon, but pies can still be purchased later on weekdays.

Anyone arriving late in the day can still head home with something delicious.

Planning a longer drive? Pack a cooler with ice packs in the car to keep frozen pies firm on the trip.

Once home, follow the baking directions and let the kitchen fill with that same warm aroma found in Winchester.

Frozen pies also make thoughtful gifts. A homemade style Indiana pie beats a generic souvenir any day, and it tells a little story about the trip.

Friends and neighbors will likely ask where it came from. Be ready to share the address, or maybe keep it a secret.

Small Town Warmth on Cherry Street

Doors get held open here without anyone asking. Folks say hello to strangers, chat across tables, and treat newcomers a lot like old neighbors.

Mrs. Wick’s sits at 100 N Cherry St in Winchester, Indiana, right across from the pie factory that started it all. The building has a simple, comfortable diner feel.

Nothing flashy, just a welcoming spot where good food and friendly faces do the talking.

The servers get tons of praise for being kind, quick, and genuinely personable. They work as a team, even on packed Saturdays, and some are happy to share bits of local history with curious visitors.

That personal touch makes a meal feel more like a visit.

The crowd is a fun mix. Locals grab their usual breakfast while out of state travelers and dedicated pie hunters take photos of the display case.

Everyone seems to share the same happy mission.

A few practical notes help with planning. The restaurant is closed Sundays and Mondays, so aim for Tuesday through Saturday with an early start.

Mornings offer a quieter pace, while lunch brings a lively buzz.

The shop also appears on the Hoosier Pie Trail, making it a natural anchor for a sweet Indiana road trip. Winchester might be small, yet it leaves a big impression.

Many first time visitors already plan their next trip before the last bite is gone.