On an average Saturday evening, you may see a line of customers stretched down the sidewalk waiting for the chance to snag a sweet treat from Maxie B’s Bakery & Dessert Café. But what you might not know is that behind every baked good lies an ever-evolving story of perseverance, creativity, and a commitment to community that began 40 years ago.
Robin Davis was a recent college graduate with a business degree and no food industry experience when she opened an I Can’t Believe It’s Yogurt franchise in 1985. The shop quickly gathered a loyal following, but as the years went on, Robin found herself frustrated and craving creative freedom. Then, in the early 2000s while pregnant with her son, Robin began testing old family recipes and baking at home in search of the best chocolate cake. This would become a pivotal moment in her trajectory.
Robin brought cake slices to the shop and customers couldn’t get enough. Soon, people were asking for more flavors. Robin dug into her mother’s cookbook collection, called on neighbors and relatives for recipes, and began experimenting. Baking from scratch with old, tested recipes became the soul of the shop. Having cut ties with the yogurt franchise, the transformation was complete once she installed the new sign out front: Maxie B’s—named after her pugs, Max and Bitterman.
Today, more than 40 employees—many full-time—bring Maxie B’s to life. The tight-knit staff values service and community, and this culture isn’t an accident. “We model that,” says Robin. “Everybody here plays a vital role. It feels good to be a part of something.”
At Maxie B’s, customer service isn’t about efficiency alone; it’s about connection. Staff walk alongside customers through the cake line, explaining, engaging, and ensuring each guest feels cared for. During their recent anniversary celebration, customers reflected on how the bakery had been part of their lives for years, inspiring even the youngest employees behind the counter. “We’ve changed through the years, but it’s still me, still one location … there’s a richness in that,” Robin says. “If we tried to replicate it, we’d lose the connection and history.”
Years ago, a local farmer reached out to Robin about purchasing eggs from his farm. She agreed, and Robin still sources her free-range eggs from that farmer—Ward’s Eggs in McLeansville. That decision marked an important shift for the business. Robin began to approach her bakery the same way she approached her own kitchen. She carefully chose fresh ingredients from the local farmers’ market to cook for her family. Why not do the same at the bakery?
Maxie B’s has cultivated relationships with a breadth of local farmers and suppliers: Dairy products from Homeland Creamery in Julian, organic flours from Lindley Mill in Graham, vegetables and honey from Faucette Farms in Brown Summit, and berries from Possibility Pond Farm in Summerfield, to name just a few. Even the café’s paper products are sourced locally. Robin takes pride in knowing every supplier’s backstory. “You have full control when it’s coming from the actual people who made it,” she says. This philosophy ensures that Maxie B’s isn’t just feeding Greensboro—it’s nurturing a thriving network of local businesses.
However, Robin’s most prodigious efforts, by far, have centered on sustainability. Sourcing products locally shortens distance and yields a smaller carbon footprint. The bakery reuses egg trays and cleans and refills honey and jam jars. Even when ingredients must come from outside the U.S., she’s mindful to source them responsibly and sustainably.
Discarded food is a major source of methane, a powerful driver of global warming. “I’m very passionate about keeping food out of the landfill,” says Robin. At Maxie B’s, even imperfections serve a purpose: cancelled cake orders, misshapen cookies, or any edible excess is handed off to A Simple Gesture, a non-profit that partners with local food pantries. Egg shells, coffee grounds, and anything unsalvageable goes into compost bins. Triad Compost Service collects the bins and Gallins Farm transforms the contents into rich compost, which Robin then uses to nourish her native plant gardens in front of the shop and behind the building—vibrant spaces that provide habitat for butterflies and birds.
By sharing her message at libraries, garden clubs, and civic groups, Robin also inspires others to rethink their impact, sending a ripple effect beyond Battleground Avenue. Looking ahead, Robin envisions Maxie B’s continuing to lead by example: sourcing with integrity, caring for the planet, and fostering joy in every customer interaction.
“When I was younger, I thought people would fix the problems I saw,” she says. “But after college, I realized we’re all part of the solution.”
At Maxie B’s, that solution just happens to be delicious.
Visit the bakery and café at 2403 Battleground Avenue in Greensboro.
"We’ve changed through the years, but it's still me, still one location ... there’s a richness in that."
“When I was younger, I thought people would fix the problems I saw. But after college, I realized we’re all part of the solution.”