Manhattan's Kirby Bakery A Longtime Labor Of Love: Town Traditions

MANHATTAN, IL — Kathy Kirby has one gentle nudge for her many teen employees who start working at her family's bakery as young as 16 years old: wait until you're 26 to get married.

Make it that long, she prods, and your wedding cake is on the house.

Nearly four decades into owning Kirby's Korner Bakery in downtown Manhattan, she now sees former employees come back into town for special events like the beloved Irish Fest, their own little ones tagging along. It's a family business come full circle.

Kirby and her husband Jim opened the bakery, now at 165 S. State St. nearly 34 years ago in May, and having endured the best and worst of times, their cherished business is still going strong. Built on tradition of family and homemade goods, they've weathered the COVID-19 pandemic with a bit of adjustment, and sticking to their core principle of strong, warm customer service. Online ordering has chipped away a bit at human interaction.

"We actually answer the phone when you call us," Kirby said, of her goal to always serve customers with a personal touch.

The Elwood resident—she lives a stone's through from Manhattan—didn't always have the privilege of running her own show, she said. The mother of two and wife to Jim worked her way up at a grocery store for years, before managing a bakery there. She'd brought some pastries from her work to a Bingo night at St. Joseph in Manhattan, when someone slid an idea into her head: she should start her own bakery.

With her kids in second and fifth grades locally, she decided if they were going to go for it, they had to stick close to home. They started in the front half of the space that now houses Kraus Cable, Kirby said, before deciding to build on a corner in the heart of town, about where the road jogs either east or south. They shared their building with a florist first, and a dentist later. Kirby likes to clear that up—the dentist moved in near them, not the other way around, she said, laughing. They weren't trying to match up their customers' sweet-tooth with a convenient dentist just next door.

And people warned them not to pick Manhattan, she said.

"We were told not to open in Manhattan," she said, "because it was too small of a town. But I wanted to be near my kids."

Her husband Jim had been injured at work seven years before they opened the bakery, she said, and they had adjusted to his being home while she was employed. But she wanted to be close to home. And the years have proven they made the right decision.

"Manhattan is a wonderful town," she said. "We have wonderful customers, loyal people."

Kirby is the one behind most of the creations—"it's easier to keep quality under control" that way, she said—and they make everything from cakes to croissants, sugar cookies to doughnuts. They found another gear, too, during the pandemic, and began offering chicken pot pies and lasagnas, with real, handmade candy for dessert.

Everything? Handmade right there, right down to the dough, Kirby says.

"We do everything from start to finish," she said. "We haven’t changed that in 30 years. We make everything here."

Employees come in at 16 years old and grow their skill set through the business, many eventually landing in management positions elsewhere, she said. The business fosters in them a sense of individuality, responsibility, and accountability.

"They’re learning from us what they’re supposed to do," Kirby said. "... always treat everyone with respect."

Kirby isn't keen on an online presence or ordering—she'd much rather talk to you via phone—but the bakery's social media and website reflect its popularity.

"I just stopped in to get breakfast and I got some donuts," one customer write in a review. "They are absolutely delicious. I'm glad to have found a new local bakery."

Another raved about the lasagna—"The BEST I ever had!! Will definitely be back to buy a couple more to keep in my freezer."

One customer years ago called the cinnamon rolls, "truly delicious! No photos to share as the evidence has been devoured." On their website, a testimonial reads" My 28-year-old daughter requested the heart shaped frosted sugar cookies for her birthday this year. For years, she would take them to school for her classroom birthday treat. They are still so good, everyone raved about how delicious they are. Thank you Kirby's for your amazing baked goods, you never disappoint ❤❤❤."

Their kids are grown—one is a doctor in Nashville, the other a manager of a Walgreens in Plainfield—but both come home often to give their mom a helping hand. Kirby is proud of what they've built, and loves having a hands-on approach to product quality. They're taking Easter pre-orders now—lamb cakes are especially popular—after having seen in a swell in the usual St. Patrick's Day fare of corned beef and Irish soda bread. They offer everything from fresh coffee, to pies, cakes, cookies, coffee cakes, and more. Their services and offerings are on their website, Kirby said. They're open Monday through Friday, 6 a.m. to 6 p.m., Saturdays 6 a.m. to 4 p.m., and Sunday 6 a.m. to 1 p.m.

She can guide customers craving something sweet or creatively made. Just give her a call, she says: (815) 478-3200.