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About Us

The Company

Profesor John E. Bailey came to Nashville in 1873 from Virginia. In Nashville he originated music education in all of Nashville's secondary schools. From then until his death in 1917, he was the superintendent of music education for the city.  


He is the great, great grandfather of one of Accidental Spices' founders. We chose to name our creations in his honor.


That explains Prof. Bailey's, but where did Accidental Spices come from?


Back in 2006, we were working on a new pimento cheese recipe--one that lowered the mayo and let the magic of blended spices, peppers, and cheese shine. One night we accidentally doubled the amount of spice: Professor Bailey's Spicy Pimento Cheese and the company name were born. 



About the Pimento Cheese 

Somewhere donkeys are limping. Professor Bailey's kicks ass. 

All of our pimento cheeses have Freshly shredded Extra-sharp Cheddar, Monterey Jack, pimentos, red bell pepper, jalapeño (the pith is removed in the Savory and Spicy so you get a little tang, but not the heat), Tabasco, onion, vinegar, black pepper, garlic, and just enough mayo to bind it together (about 1/2 tbsp per container).

The Savory Pimento Cheese:

Instead of the heat adding spices from the Spicy and Spicier, we incorporate a little bit of paprika and a chili powder blend that affords you a rich tapestry of flavor without the heat. 

The Spicy Pimento Cheese:

Our original recipe, we use a moderate amount of Cayenne instead of the paprika and Chili powder. This pimento cheese gives you a full experience of flavor with just a touch of heat at the end. 

The Spicier Pimento Cheese:

Like the Spicy pimento cheese, the heat comes on at the very end, but it comes on a little stronger and lasts a little longer. It has everything that's in the Spicy, but we added little habanero and a pure chili powder. We also left the pith in the jalapeño, so it's heat shows up to the party!


Named as one of the five best foods made in Nashville,  our pimento cheeses  will change what you think pimento cheese can be.

The Biscuits

Professor Bailey's Spicy Pimento Cheese Biscuits are -- according to one fan -- "undeniable."


A buttermilk biscuit with more pimento cheese than flour? Of course it isn't to be denied. 

We sell them frozen ready to bake, so all you have to do is take them from the freezer and pop them in the oven (a baking pan's a good idea). Each size biscuit comes in 1.5 pound bags: You can choose our small bite size (50-60 in a bag), our medium bite size (30-40 in a bag), or our large bite size (18-20 in a bag). Have them for breakfast. Use them in place of rolls with dinner. Create a party food to remember. 

The Gougères

Gougères are somehow light and rich at the same time. They are a cheesy puff pastry made with the same dough used in making beignets, profiteroles, eclairs, and other delicacies.  The dough is water based and rises through steam. When first out of the oven, they are crispy on the outside and a little bit gooey on the inside. After they have cooled, they take on a texture that is more like cake. 

Our pimento cheese gougères are sold frozen ready to bake.  It is a good idea to use parchment paper to line the baking pan or grease it, but otherwise it is just straight from freezer to oven. Each bag contains 60 to 70 gougères which (if you can bring yourself to share them) will be enough for a party of 10 to 15 people. 

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