Jones joined the Litton’s family in 1982. Upon Barry’s request for her
to learn the art of baking, Lynda arrived at the restaurant armed with a
mixing bowl, spoon, and cookbook. Beginning with decadent cakes, Lynda
expanded her fresh baked goods to include a variety of homemade
crust-less cheesecakes, pies and cookies averaging 5” in size. Litton’s
Red Velvet Cake is famous throughout the Southeast as well as many of
Lynda’s other award winning desserts.
Lynda now manages Litton’s
full range bakery. Under her direction, bakers and ovens begin creating
bright and early in the morning 6 days a week. Litton’s bakery prepares a
weekly average of 6,000 fresh baked hamburger buns, 85-100 cakes and the
many other favorite desserts that East Tennesseans have grown to love.
claims there are no secret recipes. Through the years she attended a
few cooking classes including a course at the Greenbrier Cooking School
and a one week course with a Master Pastry Chef at Johnson & Wales.
of her recipes are the fruits of hours of study and exploration through
the cookbook collection at the local Fountain City Library. This
self-taught Master Baker perfected her culinary art of exquisite baked
goods and desserts by using only the highest quality ingredients and
hours of dedication. The fresh homemade goodness Lynda provides with
tender loving care brings diners back to Litton’s time and time again.
Lynda Jones graced the pages of Southern Living.