Don't ask Meg Heriford, the proprietor of the two-week-old Ladybird Diner in Lawrence, Kansas (721 Massachusetts, 785-856-5239) if she's using artisan breads for the sandwiches in her restaurant. After all, she's not that far away from the iconic WheatFields Bakery.
"No, no," Heriford says, " this is a diner. We're not using fancy breads or fancy coffee. Our sandwich buns are from Rainbow Bakery — the kind that Town Topic uses. They're the best for diner burgers."
Unlike Town Topic, however, Heriford doesn't use pies from Overland Park-based Golden Boy Pies
, Inc. She still bakes her own, and they sell out so fast that the day after the Ladybird's opening weekend, she bought two new ovens.
"We had sold out of pie by 2 p.m. on that first Saturday," Heriford says. "We have some people who come into the diner just for a piece of pie and we didn't have any. I don't think we should ever be out of pie, but my kitchen is so tiny, we can hardly keep up with the demand, especially if we're trying to make biscuits and meatloaf at the same time.
"Our first oven is a great deck oven from a Baptist church in Topeka," Heriford continues. "But we'll be using the new ovens as wingmen just to bake pies all day long. Maybe I can keep up. I'll try. We can produce enough pies for our dining room, but we're still not at the place where I can sell whole pies, and we get a lot of requests for them."