You walk into a small shop in the Servex Center on Delaware Avenue and the first thing that hits you isn't the decor. It’s the smell. It is that heavy, buttery, sugar-laden air that only exists in places where people actually wake up at 4 a.m. to roll out dough by hand.
Andrews Pastries Marion Ohio is kind of a local legend, but not for the reasons you might think. People talk about the donuts, sure. But if you're just going there for a glazed ring, you're basically missing the entire point of what Chef Andrew Swartz has been doing since December 1995.
Honestly, it’s a bit of a "dinosaur," and that is exactly why it matters. In a world of frozen par-baked dough and corporate "bakeries" that are really just distribution centers, this place is a holdout.
The Pink Box Accident
If you’ve lived in Marion for more than a week, you’ve seen the pink boxes. They are everywhere at office meetings and Sunday brunches.
There’s this common myth that the pink boxes were a calculated marketing move. Like some high-end branding strategy to stand out. Nope. Not even close.
Andrew actually received a shipment of pink boxes by mistake years ago. Instead of sending them back and waiting weeks for the "right" ones, he just used them. The community went nuts for them. Now, that specific shade of pink is basically the unofficial flag of a good morning in Marion County. It’s funny how the best brand identities are usually just happy accidents handled with common sense.
Why the CIA Training Matters (No, Not That CIA)
Andrew Swartz isn't just a guy who likes to bake. He’s a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York.
That matters because it changes the chemistry of the food. When you eat his biscuits and gravy—which, by the way, he makes using a specific formula of all butter and milk powder—you’re tasting a level of technique that you usually only find in high-end hotels in D.C. or New York.
He actually worked in Washington D.C. for about seven years before bringing those skills back to Marion. It’s why the texture of the pecan diamonds is so consistent. They’re made with a shortbread crust that uses real honey and brown sugar, following a recipe he’s carried since his school days.
The Springerle Obsession
Every December, the shop turns into a bit of a madhouse.
People start asking for Springerle. If you aren't familiar, it’s a traditional German anise-flavored cookie with an embossed design. It’s a bit niche. It’s hard to get right because you need the specific molds and the right drying time.
Andrew didn't even plan on making them originally. But because Marion has such deep German roots, the locals practically demanded them. He had to dig through his old culinary school notes to find the recipe. Now, it’s one of those "if you know, you know" items that sells out faster than the donuts.
What to Actually Order
If it’s your first time or you’re just passing through on US-23, don’t just point at the first thing you see. Here is the move:
- The Apple Fritter: It’s massive. It’s crispy on the edges and soft in the middle. It’s not a light snack; it’s a commitment.
- The Presidential Sweet: This is a specific cookie Andrew developed. It’s got ground espresso, chocolate chips, oatmeal, golden raisins, nuts, and coconut. It sounds like a lot because it is.
- Cream Puffs: These are filled to order. That’s a huge distinction. A pre-filled cream puff is a soggy cream puff. These stay crisp.
- Pepperoni Bread: Don’t sleep on the savory stuff. When the pandemic hit, they expanded the savory menu to keep the lights on, and the pepperoni bread became a staple.
The 24-Hour Shelf Life Secret
One thing that makes people suspicious of local bakeries is how long the stuff stays good. You buy a "gourmet" donut at 8 a.m., and by 2 p.m., it’s a brick.
Andrew is pretty transparent about using Dawn’s Extend-R mix for the donuts. It’s a high-quality mix that gives the pastries a 24-hour shelf life without losing that "fresh" feel. It’s that mix of old-school craftsmanship and knowing when to use modern tech that keeps a small business alive in 2026.
Real Talk: It's a "Dinosaur" for a Reason
Andrew calls his own shop a dinosaur because you can literally stand at the counter and watch him and his assistant, Grant Campbell, rolling out dough.
There's no back-room mystery.
You see the flour. You see the trays. You see the sweat.
It’s local in the way that word used to mean before it became a marketing buzzword. The ingredients aren't just "the best"—they're specific. We're talking Belgian chocolate and sweet cream butter. If you use cheap margarine, you can tell, especially in the icing.
Getting There Before the 2 PM Cutoff
The hours are a little tricky if you’re used to late-night coffee shops.
They open early—6 a.m. sharp.
They usually close by 2 p.m. (and 1 p.m. on Saturdays). If you show up at 1:45 p.m., don't be surprised if the shelves are looking a little thin. That’s the trade-off for not selling day-old leftovers.
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Survival and Value
It hasn't always been easy. The bakery survived the 2020 era by pivoting. They started doing 99-cent cream cheese brownies and 15 gallons of sausage gravy a day.
That "pivot or die" mentality is why they’re still at 1282 Delaware Ave while other shops have vanished. Andrew’s wife handles the marketing, and they’ve stayed focused on "value" rather than just "luxury."
Actionable Tips for Your Visit
- Bring Cash or Card: They take both, including NFC mobile payments, but sometimes the local signal in the Servex Center can be finicky.
- Order Ahead for Cakes: If you want one of their signature cakes or a massive order of biscotti, don't just walk in. Call 740-387-3830 at least a few days out.
- Park in the Front Lot: There’s plenty of free parking, but the morning rush (around 7:30 a.m.) can get tight with people grabbing breakfast on their way to work.
- Try the Carrot Cake Muffins: Everyone talks about the donuts, but the carrot cake muffins are a sleeper hit.
Andrews Pastries Marion Ohio isn't trying to be a trendy Instagram cafe. It’s a working-class bakery run by a chef who actually knows the science of sugar. Whether you’re there for a single cookie or a dozen pink boxes, you’re getting something that was actually made, not just thawed.