New Businesses

On South Main Street in downtown Fountain Inn, Gio's is a small shop that works as three things at once: part bakery, part coffee counter, part Italian market. It is family run, and on a given day you might find owner Maria Natale, her mother, or a family friend behind the counter. Natale takes real pride in her Italian heritage and built the shop to feel like home, both for her own family and for anyone who walks in missing that food, and she serves as president of Fountain Inn's Italian American Heritage Festival held each April. For its size, the case runs deep. Breads come out warm through the day, ciabatta and rosemary and olive among them, and the pastry side reaches from cannoli and sfogliatelle to bomboloni, lobster tails, and Neapolitans. The shelves hold the rest of an Italian pantry, meats, cheeses, pasta, sauces, and imported goods, along with sandwiches, pre-made soups, and coffee to sit with or take out. Gluten-free and dairy-free versions show up on request. The cannoli are what people drive in for, filled to order and known to sell out early enough that locals call ahead, and the tiramisu earns the same loyalty. With a case that broad and a lineup that shifts with the season and the holidays, most people need a few visits before they settle on the order they keep coming back for.

Kolache Factory brings the Czech kolache to Powdersville, in both its sweet and savory forms. The savory ones make it a real breakfast stop, soft dough baked around a hearty filling, while the sweet side leans toward fruit and cream cheese. There is coffee to go alongside and a case of other baked goods to round out the order. It is a counter-serve spot that keeps early hours, opening at six most mornings and wrapping up by the early afternoon, with catering available when there is a bigger group to feed.

La Poblanita Bakery is a Mexican bakery on Augusta Road in Piedmont, a short drive southwest of Greenville. It is the kind of neighborhood panadería that anchors a community, turning out the sweet breads and pastries a Mexican bakery is known for. The hours are generous, too. It is open every day, from early morning until nine at night, so it works just as well for an early pickup as for a late-evening stop when you want something sweet after dinner.

Walk into El Buen Pan on South Pendleton Street and the volume of it registers first: cases and trays of fresh pan dulce, cookies, croissants, and churros, more than most people can settle on in one visit. Customers describe it as feeling like a kid in a candy store, and the bakery leans into that with its own line, mas que una panaderia, more than a bakery. The counter backs that up by reaching well past sweets. Alongside the pastries you will find tamales, whole chicken, and bagged chicharrones, so a stop for dessert can quietly turn into dinner. Prices stay low, and reviewers keep pointing out that the bread is not overly sweet. It is part of why some drive in from an hour away, and why plenty of Easley locals no longer make the run to Greenville for good Mexican bread. The custom cakes are what most people come back for, tres leches among them, built to match whatever photo a customer brings in, with more than a few saying they have never been told no. Come early and come hungry, because the real challenge is leaving with only what you walked in for.

La especial tienda panadería y pastelería is a Mexican bakery and market rolled into one, on the Wade Hampton corridor in Taylors. The panadería side turns out fresh pan dulce and everyday breads, while the pastelería handles cakes and sweets for birthdays and celebrations. The attached tienda rounds it out with grocery staples, so a bread run and a quick shop happen in the same trip, a neighborhood stop for Upstate families who want the real thing instead of the supermarket bakery aisle.

El Horno means the oven in Spanish, a fitting name for a bakery where the baking is the whole point. It sits along the Wade Hampton corridor in Taylors, a neighborhood stop turning out fresh bread and sweets for that stretch of the Upstate. The kind of local bakery worth a visit when you want something baked that morning rather than pulled off a grocery shelf.

The bread is the tell that this is a scratch kitchen. Sandwiches come stacked with hormone-free meats and cheeses on loaves baked in house, and the bakery case up front carries scones, brownies, and the homemade peanut butter cookies the place has turned out for years. It sits a little off the main road in Travelers Rest, with a faintly quirky, farmhouse character and an outdoor patio shaded by trees and lined with flowers that comfortably seats a larger group. Mornings lean on breakfast, with the grits and frittatas getting particular attention; by midday the board shifts to soups, salads, and sandwiches like the Country Homeboy or a straightforward Caesar. What sets it apart for a lot of visitors is how seriously it takes cooking for dietary needs without treating it as a token gesture: the gluten-free bread with Italian herbs and the vegan options have their own following, and reviewers keep reaching for the shrimp chowder, the broccoli cheddar soup, and a pumpkin pie several call the best they have had.

Odin&Co Farmstand is a small, independent Simpsonville operation that pairs fresh baking with a farmstand's mix of food-store and pantry goods. It is bread and baked goods from a local hand rather than a chain shelf. Ordering runs through its own online Hotplate page, which is the place to see what is available right now.

Sweet Bites Bakery is a neighborhood bakery on Miller Road in Mauldin, the kind of spot that saves you a drive over to Greenville when you want something fresh from the oven. It handles the everyday bakery run people come in for, from morning pastries and cookies to cakes made for a birthday or a celebration, and it has earned a loyal following among locals in this part of the Upstate. If you are nearby in Mauldin, it makes for an easy, dependable stop.

Pereira Bakery is a Colombian bakery and restaurant on East Butler Road in the Upstate, where the bakery case and a full Colombian menu come out of the same kitchen. That mix is the draw: Colombian breads and pastries to take with you, and sit-down plates when you want a proper meal. It keeps long hours from early morning into the evening, which makes it as easy a stop for a coffee and something sweet as it is for lunch or dinner later on.

Off Wade Hampton Boulevard, on an unremarkable stretch of Lee Road in Taylors, Pereira Bakery has grown into one of the Upstate's real Colombian panaderías. Heated cases hold trays of fresh empanadas and pastries, the parking lot stays busy from morning on, and reviewers describe a largely Colombian and Latino crowd. It runs as part bakery, part neighborhood mini-market, and it also handles money transfers and package shipping, so for a lot of local families it works as a community stop, not only a place to eat. The baking is the heart of it: arepas topped with butter, shredded chicken, or beef; empanadas with a crisp cornmeal crust and stewed filling that reviewers say to finish with the house cilantro sauce; buñuelos, chicharrón de guayaba, and empanadas de cambray filled with cream cheese and guava. There is a full plate menu too, from bandeja paisa to tequeños that come out hot and fresh, plus wraps, quesadillas, and wings for anyone at the table after something more familiar. It is an easy first stop if you have never had Colombian food and want the real version, and a taste of home for the many who grew up on it.

The bakery case is where most first-timers linger: pan de bono baked through the morning, buñuelos, chocolate croissants, and thick squares of tres leches. El Paisa is a Colombian panadería and sit-down restaurant on CCC Camp Road in Greer, run by a family that baked in Colombia before they opened here. A lot of the time it is the owners themselves working the counter and carrying plates to the tables, and the room keeps the easy, unhurried feel of a place that knows its morning crowd by sight. It is as much a full kitchen as a bakery. Early hours bring the paisa breakfast, arepas con queso, Colombian coffee, and hot chocolate; by midday the menu turns to empanadas and hearty platters of grilled meat with rice, beans, sweet plantain, and Colombian sausage. Along one side, a small grocery section carries Colombian sodas, snacks, and pantry staples, so people tend to leave with a bag of treats on top of whatever they came in for. The pan de bono is the thing customers name first, a warm, cheesy bread with a chewy pull, and the case keeps refilling as fresh trays come out through the day.

Lighthouse Bakery is an everyday, budget-friendly stop on East North Street, working as both a bakery and a food store rather than a special-occasion counter. It is the kind of place you can duck into for something fresh without planning the trip around it. Its hours set it apart from a lot of bakeries around the Upstate: the doors open early in the morning and stay open until nine at night, every day of the week, so a loaf or a treat is within reach well past the point when other shops have closed up for the evening.

Walk in and the bakery case is the first thing you see, which tells you what kind of place this is: a Greenville institution that has fed the Upstate since 1988. The room is spacious and homey, a laid-back, family-friendly diner run by the Greek family of owner George Koumoustiotis since the start. The menu is genuinely enormous, and that breadth is the point. Diner classics anchor it, from all-day breakfast skillets and omelets to four kinds of French toast, but the kitchen leans into its roots with gyro platters, chicken souvlaki, and spanakopita made with imported feta, then wanders into Southern comfort plates, Italian pastas, and hand-pressed burgers. Vegetarian, vegan, and gluten-free options run throughout, which is rarer than it sounds at a place this size. The reputation is earned. AAA, Southern Living, Food Network, and Travel and Leisure have all named it among the South's best diners, and for many visitors the homemade desserts from the bakery next door are what stays with them. Make room before you leave: the piña colada cake and the carrot cake are the ones people keep coming back for.

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