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Changing Hands

Younger generation takes over
Horst's Little Haus Bakery

Horst's grandson is now making the donuts



(December 2020) – It is safe to say that Horst’s Little Bakery Haus is one of Madison, Ind.’s most iconic spots. The bakery, which was opened by Horst Moehlmann in November 2004, was the result of years of hard work.
Moehlmann moved to America from Oldenburg, Germany, in 1972 and began working with John Dieken, who owned and operated Dieken’s Bakery for 36 years. After Dieken’s retirement in 2001, Moehlmann took the steps to open his own bakery, much to the excitement of the Madison community. It is located at 220 Clifty Dr., Suite G.
In 2009, Horst’s Little Bakery Haus opened a second location downtown at 843 W. Main St.
Moehlmann retired from full-time work at the bakery last July after he and his wife, Mary, were involved in an accident. Angela Gregory has been managing the business full-time since 2006, though she has taken on more of the bakery’s financial management since last year.

Photo by Don Ward

Tommy and Angela Gregory (center) have taken over Horst's Little Haus Bakery in Madison, Ind. They are helped by their children, Landon Gregory (far left) and Caitlin Reese (far right).


In March 2019, Gregory’s husband, Tommy, who is Moehlmann’s grandson, took over making the donuts. Moehlmann still continues to make the cake donuts on the hilltop.
“He is mostly retired, but you can still often find him downtown visiting with people,” said Angela Gregory.
The downtown bakery, which was temporarily closed earlier this year, re-opened a couple of months ago. It is open from 5-11:30 a.m. Tuesday through Saturday and continues to offer hot breakfast options.
Like many other small businesses in the area, the COVID-19 pandemic has provided some challenges for the bakery this year. “It’s been hard to find help, and business has been slow,” said Gregory.
The bakery was closed for six weeks at the beginning of the pandemic, which Gregory said affected them financially. “We appreciate our customers’ continual support and really couldn’t do it without the staff that we have,” said Gregory.

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