Grounded and Baked expands with third location in Mount Olive
From humble beginnings in La Grange, Grounded and Baked is quickly becoming a local staple across eastern North Carolina. Co-owners Brad Mitchell and Jennifer Bland are preparing to open their third location in Mount Olive, with a grand opening slated for May 30.
“Brad opened the original bakery in August 2023, and by March 2024 we introduced donuts,” Jennifer said. “I officially joined the partnership in January, and it’s been full steam ahead since then.”
The expansion started with a collaborative opportunity in Goldsboro, where the bakery partnered with Tanya Tart of Bean Sweet. Grounded and Baked now operates out of the Cobblestone Plaza alongside Bean Sweet Coffee—two distinct businesses sharing one cozy space. “It works really well. Coffee and donuts are a perfect pair,” Jennifer added.
Now, with Goldsboro up and running since January 20, attention turns to Mount Olive. The newest location offers more than just sweets—it also serves as a second kitchen to support their growing footprint. "We’re landlocked here in La Grange, so this expansion allows us to produce more and reach more communities,” Brad explained.
Interestingly, both the La Grange and Mount Olive locations share a charming coincidence: each sits along the railroad tracks, right next to their respective town's Arts Council—a detail Brad finds especially meaningful given the bakery's roots in small-town tradition.
Grounded and Baked also maintains a strong presence through its food truck and partnerships with Highway 70 Piggly Wiggly, Jackson Heights Piggly Wiggly, and Wayne Community College.
Locations and Hours:
La Grange:
Tuesday–Friday: 7 AM–5 PM
Saturday: 9 AM–2 PMGoldsboro (Cobblestone Plaza):
Tuesday–Saturday: 6:30 AM–6:30 PM (coffee shop open 7 days)Mount Olive (Opening May 30):
Expected hours Tuesday–Saturday, likely 7 AM–5 PM or 7 AM–6 PM
Weekly Specials:
Thursday Cinnamon Rolls
Bagels (sourced from Beachbound Bagels, offered Thursdays and Fridays)
“We love local,” Jennifer said. “Whether it’s where we bake, who we source from, or the communities we serve—that’s what we’re all about.”
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