Step into Mrs. Wick’s, and you’ll understand what panic tastes like.
The pies are gone faster than you can blink. Dozens of varieties, each one perfectly baked, vanish before noon.
Apple, cherry, sugar cream, peanut butter—every flavor has a fan, and the fans are relentless.
Walking in feels like entering a bakery where time moves faster. The air hums with the sweet weight of butter and sugar.
The crusts flake just right. The fillings hold their ground, velvety, rich, and impossible to ignore.
This isn’t just a pie shop. It’s a daily challenge: get there early or go home dreaming of what slipped through your fingers.
Each bite promises nostalgia, comfort, and a small thrill that comes from knowing you got lucky enough to snag a piece of Indiana magic before it disappears.
A quick history and why pies sell out
Walk through the door at 100 N Cherry St, and the story hits you before the aroma does. Mrs. Wick’s blends bakery roots with community pride, serving pies tied to Indiana tradition.
There is a rhythm here that regulars know well, and it starts early.
The café opens at 6 AM on Tuesdays, and the smart move is to arrive before the lunch rush. Cases fill with cream, fruit, and seasonal pies, but word travels fast in Winchester.
You will see locals nabbing whole pies while travelers debate slices.
Demand outpaces supply because these pies are not placeholders. They are the main event, built on crust that flakes rather than crumbles, with fillings that balance sweetness and texture.
Once the favorites go, they are gone for the day.
Plan ahead: check hours, call if you are eyeing a whole pie, and come hungry. The kitchen turns out hearty breakfasts and classic tenderloins, but dessert is the clock you watch.
That scarcity is not a gimmick, it is the sign of a bakery making just enough to keep quality high.
How to time your visit
Timing is everything if you want the best selection. Because Monday is closed, Tuesday mornings feel like a mini holiday, with fresh bakes and excited chatter.
Aim for morning or an early lunch window to beat the sellouts.
Breakfast crowds love biscuits with gravy, hearty eggs, and hot coffee. As noon approaches, tenderloins start landing, and the pie case thins.
When you see a flavor you want, order it then and there, or ask to set aside your dessert.
Calling ahead can help if you plan to take a whole pie home. Staff are friendly and practical, and they will tell you what is baking or cooling.
Staying flexible is smart because seasonal pies rotate.
If you miss a slice in the café, check the freezer case for take home options. Some guests swear by grabbing two, one to bake later and one to freeze.
Either way, the early bird gets sugar cream, and the late arrival gets adventure.
The Indiana state pie: Sugar Cream
Call it Hoosier sugar cream or simply the state treasure. At Mrs. Wick’s, the custard is velvety, thick, and balanced, with a whisper of nutmeg that keeps each bite interesting.
The crust carries it all without turning soggy.
Reviewers rave that it is rich without tipping into cloying. That is harder than it sounds, because sugar cream can go heavy fast.
Here, the texture stays silky and the flavor finishes clean.
If you are new, start with a slice and a hot coffee, then consider a whole pie to go. It travels well, and tomorrow morning you will be grateful.
Sugar cream is also a friendly crowd pleaser, even for folks who claim not to like pie.
Ask your server about serving tips. A slight chill helps the custard set, while room temperature turns up the aroma.
Either way, it is Indiana on a plate, made by people who treat tradition with care.
Fruit favorites: cherry, blueberry, and strawberry rhubarb
Fruit pies at Mrs. Wick’s bring the tart snap and the jammy glow. Cherry arrives bright and balanced, blueberry leans lush and deep, and strawberry rhubarb swings sweet tart like summer in a slice.
Lattice tops showcase ruby and indigo tones.
Fans call the cherry the best they have had, which sets a high bar. Blueberry holds shape without turning gummy, with a clean berry finish.
Strawberry rhubarb pops, especially when the season brings sharper stalks.
Order fruit pies early because they disappear when lunch crowds meet road trippers. A scoop of ice cream is welcome, but not necessary.
The crust does the heavy lifting and stays flaky from edge to center.
Choosing between them is the hardest part. If you want variety, split slices with your table, then take a whole pie home.
Fruit pies reheat nicely in a low oven, reviving that just baked aroma without drying the filling.
Cream pie spectrum: peanut butter and butterscotch
When the sugar cream is sold out, do not panic. Peanut butter and butterscotch cream pies keep the comfort rolling.
Both offer nostalgia without feeling dated, and both rely on that reliable crust foundation.
Peanut butter layers silky mousse with a gentle salty edge. It is sweet, sure, but grounded in roasted flavor that makes you reach for another forkful.
Butterscotch leans buttery and warm, with a caramel hush that lingers.
These are pies you can pair with milk or coffee and not feel overly sugared. They are also sleeper hits with kids and grandparents alike.
If you need a birthday stand in, a whole peanut butter cream will not disappoint.
Ask about rotating toppings or drizzle options, since presentation can change. Keep slices chilled until serving to preserve the structure.
Once plated, give them five minutes on the table, then enjoy that soft set and balanced sweetness.
Breakfast worth waking up for
Breakfast at Mrs. Wick’s is friendly fuel for a pie day. Think sausage gravy over tender biscuits, crisp bacon, and eggs cooked the way you actually ordered them.
Prices feel fair, and portions reassure travelers.
Locals mention great service even during busy Saturday mornings. Coffee refills are quick, and servers know when you are eyeing the dessert case.
That is your cue to claim pie early and relax into your plate.
If you are planning a long drive home, breakfast plus a take home pie is a smart combo. The early hours mean you can stock up before errands or outings.
It is also a nice way to introduce first timers without the lunch crush.
Pro tip: split a savory entrée and share a breakfast side, then move straight to slices. You will leave satisfied, not stuffed, and still excited for leftovers.
Save room for sugar cream or cherry, whichever whispers loudest.
The iconic Hoosier tenderloin
Between the pies, the Hoosier tenderloin is a rite of passage. Expect a breaded pork cutlet that dwarfs the bun, crisp at the edges and juicy inside.
Add pickles, onion, and a swipe of mustard, then brace for happy silence.
Guests call it delicious without fuss. That is the point here: honest, golden, and done right.
Fries or sidewinders ride shotgun, soaking up any runaway crunch.
If you are splitting plates to save room for dessert, the tenderloin is easy to share. Ask for extra napkins and cut it down the middle.
There is enough crust for both halves to feel complete.
Pair it with a slice of fruit pie for a salty sweet finish. Or go full Indiana and follow with sugar cream.
Either way, lunch becomes a little victory lap in a small town that knows its comfort food.
Small town hospitality and service
Service at Mrs. Wick’s reads like a community handshake. Servers greet regulars by name and still make first timers feel seen.
There is teamwork on the floor, and you notice it in little moments.
Coffee stays topped off, water appears before you ask, and someone checks that your pie made it to the table. When a rush hits, patience goes both ways.
You will hear stories, recommendations, and bits of local history.
That energy is part of why the pies move so fast. Folks trust the staff and take their advice on flavors, which drives the sellouts.
If a server hints that a seasonal pie will not last, believe it.
Kindness is the through line here. You will leave with names to remember and maybe a tip about a scenic drive home.
It feels like hospitality you wish every road trip could guarantee.
Factory adjacency and take home options
Next door, the factory presence explains why selection can feel huge one minute and thin the next. Production hums, deliveries go out, and the café rides the wave.
Smart guests shop the freezer for take and bake options.
Grab a couple of frozen pies for later, especially if your favorite slice sold out. They bake beautifully at home and turn a weekday into a celebration.
Clear instructions help even hesitant bakers succeed.
If you are traveling, tuck pies in a cooler with ice packs. Staff can advise on how long a pie will hold at room temp.
Whole pies stack neatly in boxes designed for the trip.
The joy is reliving that Mrs. Wick’s moment in your own kitchen. Warm crust, bubbling fruit, and a quiet table turn ordinary evenings special.
It is a smart hedge against the afternoon sellout and a gift to future you.
What locals order first
If you want to order like a local, start with the sugar cream or a classic fruit slice. Pair it with the tenderloin or the biscuits and gravy if you are here early.
Coffee is almost mandatory, and refills are part of the ritual.
Sidewinders get shout outs from folks who like a crisper potato. Seasonal strawberry or cream pies move fast in warm months.
By late lunch, you might pivot to blueberry or peanut butter cream.
Locals often take a frozen pie on the way out. It is the insurance policy against cravings between visits.
Plus, prices make sense when you factor in quality and portion size.
When in doubt, ask your server what sold fastest that morning. Riding the wave keeps disappointment at bay.
You will leave feeling like you cracked the code on your first try.
Essential quick facts and contact info
Mrs. Wick’s Restaurant & Pie Shop sits at 100 N Cherry St, Winchester, IN 47394. It holds a 4.6 star reputation for friendly service, hearty plates, and pies that define the visit.
Phone is +1 765-584-7437.
Hours change by day, with Monday closed and a 6 AM open on Tuesdays. Check the website for bakery café updates and seasonal rotations.
When the sign flips to open, the pie clock starts ticking.
Popular topics include breakfast, tenderloin, sugar cream, strawberry rhubarb, peanut butter, blueberry, and cherry. The factory next door supports volume, but demand still wins.
Expect sellouts on busy days.
For planning, bookmark the official site: https://www.wickspies.com/bakery-cafe/. Map coordinates land at 40.1724108, -84.9746429.
Bring an appetite, a cooler, and a willingness to choose fast when your flavor calls.