When something works, you don’t change it. That seems to be the philosophy of the owner of Liger’s Bakery in Montgomery.

Liger’s opened its doors in 1944 in the Normandale Shopping Center. It is now located at 3040 McGehee Rd, in Montgomery and while the address has changed, its recipes have not.

Owner Donnie Davis spoke to WSFA and made clear that the restaurant has no plans to alter ingredients despite the rising cost and scarcity of eggs and other baking staples.

Davis stated that the only change to Liger’s recipe since 1944 occurred when trans-fat was completely outlawed. He explained that his dedicated customers remember the mint cookies and emphasized that if the design of the cinnamon roll was changed, they would notice and speak up. Davis noted that even though it would be ideal for pricing to become more level, Liger’s refuses to pass its increased costs on to customers. He pledged that if the day ever comes when Liger’s can no longer produce products to taste as they did in 1944, it would be time to find something else to do with his time.

Despite the challenges of rising costs and ongoing supply shortages, Liger’s Bakery remains committed to its long-standing traditions and loyal customers. For more than 80 years, the bakery has weathered economic shifts, ingredient shortages, and industry changes—all while keeping its recipes and quality intact.

Fox Business has reported that elevated egg prices are expected to persist throughout 2025 due to ongoing supply shortages caused by the continued outbreak of highly pathogenic avian influenza (HPAI), or bird flu. The U.S. Department of Agriculture (USDA) predicts that egg prices will rise by more than 20% this year, following a 36.8% increase in December 2024 compared to the previous year.

Sherri Blevins is a writer for Mountain Valley News and a staff writer for Yellowhammer News. You may contact her at [email protected].