11 Peach Dessert Spots I Mapped Along Georgia Backroads (8 I’d Drive For Again)
Spring in Georgia feels stitched together by peaches. Driving rural highways, I’d slip into lanes bordered by orchards where blossoms leaned over the road like a welcome.
For weeks I chased the fruit in every form I could find; warm cobblers served in paper bowls, hand pies dusted in sugar, ice cream that melted faster than I could eat it, jars of jam lined up at farm markets.
Some spots announced themselves with signs miles out, others hid behind barns where the smell of pastry gave them away. I stopped at each one, tasting, tallying, wondering which bite would stay with me longest. Eleven places became landmarks of the trip, and eight still pull at me whenever the season turns.
1. Dickey Farms (Musella)
Wooden rocking chairs line the front porch, the orchard breeze lifting the smell of peaches through the open doors. The market feels timeless, like a gathering place built for pauses.
Peach ice cream melts faster than you can chase it, and fried pies dusted with sugar sparkle under glass. Cobbler cups are handed out warm, straight from trays.
Visitors often linger after dessert, watching crates roll along the packing line. The hum of machines and the taste of fruit make the scene unforgettable.
2. Lane Southern Orchards — Peachtree Café & Bakery (Fort Valley)
Peach cobbler arrives first, flaky crust giving way to syrupy fruit. Fritters and pound cakes join, stacked on white plates still warm from the oven.
Lane’s orchards stretch back to 1908, when they began growing peaches and pecans. Today, the café pairs that legacy with baked goods that showcase the harvest.
Tip: the café line grows quickly at noon. Aim for mid-morning, and claim a porch rocker afterward with a slice of cobbler balanced on your knees.
3. Pearson Farm (Fort Valley)
The first inhale inside is overwhelming, fresh peaches and wood mingling in the packing shed air. Fans whir as crates stack higher, orchard life carried indoors.
Here you’ll find preserves, jams, and cobblers when in season. The fruit is the centerpiece, sold before it becomes anything more elaborate. Simplicity is the promise.
I tried their cobbler on a July afternoon. The crust sagged with syrup, peaches still tasting like the tree. I’d drive back just for that bite.
4. Mary Mac’s Tea Room (Atlanta); I’d Drive For Again
White tablecloths, patterned tiles, and the murmur of long lunches give Mary Mac’s the feel of a communal kitchen disguised as a restaurant. Every corner hums with history.
Peach cobbler is the headline dessert, baked daily, hot from the oven with just the right syrup-to-fruit ratio. Add vanilla ice cream for a temperature contrast that feels deliberate.
Since 1945, this tearoom has carried Atlanta traditions forward. Sitting here, cobbler spoon in hand, you taste more than sugar, you taste the city’s memory.
5. The Varsity (Atlanta); I’d Drive For Again
Peach hand pies line the counter, golden crusts folded over fruit. They’re small enough to eat in two bites but carry a surprising richness.
This drive-in opened in 1928 and grew into the largest fast-food restaurant in the world. Peach pie became one of its southern signatures, tucked alongside chili dogs and rings.
You should grab a bag for the road. The pies keep well for a while, though the smell might tempt you to finish them before the first stoplight.
6. Leopold’s Ice Cream (Savannah); I’d Drive For Again
The line snakes out the door, tourists and locals alike enduring the wait. The marble counters and retro décor create a stage for indulgence.
Peach ice cream is a seasonal special, crafted from nearby orchard deliveries. It’s churned slow, yielding a dense scoop with bright fruit woven into cream.
I once visited in July and counted the minutes until my turn. The cone melted faster than I expected, but I savored every drip, it tasted like Savannah itself.
7. Jaemor Farms (Alto); I’d Drive For Again
The smell of sugar and frying oil hangs in the air before you even reach the entrance. The farm market bustles with crates of peaches and shelves stacked with jars.
Fried peach pies are the star, folded pockets of fruit wrapped in flaky dough, crisp on the outside, sweet and molten within. Cobbler and turnovers round out the offerings.
This family farm has been running since 1912, now expanded into a major market. Crowds swell on weekends, so weekdays mean shorter lines and fresher pies.
8. Southern Belle Farm (McDonough); I’d Drive For Again
Peach breads and cobblers line the counter, each labeled with a hand-written sign. Glass cases glint with jams and preserves, the whole room glowing like late summer.
The farm combines pick-your-own orchards with a bakery and café, making it easy to taste fruit that was just pulled from the tree. Freshness shapes every recipe here.
Tip: take your cobbler to the picnic tables outside. A breeze rolls over the fields, and dessert feels like part of the landscape itself.
9. Old Lady Gang (Atlanta); I’d Drive For Again
The scent of baked fruit drifts through the dining room, mingling with savory dishes from the kitchen. It’s comfort food territory, wrapped in Atlanta style.
Peach cobbler shows up here as a highlight, warm and syrupy, sometimes paired with ice cream if you ask. The menu blends soul food staples with sweet endings.
I once missed the last slice of cobbler by minutes. Watching the server carry it past me was almost painful, I learned to come earlier the next time.
10. The Peach Cobbler Factory (Savannah); I’d Drive For Again
Bright lights and warm ovens greet you at the door, the scent of baked fruit rolling forward like a wave. Counters display cobblers in multiple styles, each steaming.
Their specialty is variety: classic peach cobbler, saucier versions, and options paired with ice cream. Portions are generous, leaning toward indulgence in every bowl.
Tip: order the sampler. It’s the only way to compare textures in one sitting, and you’ll quickly find the version you’d happily chase again.
11. Pie Bar (Woodstock); I’d Drive For Again
Glass cases gleam with pies under latticed crusts, steam still curling up from peach fillings. The bakery buzzes with casual energy, half café and half community stop.
Seasonal peach pies headline the menu in summer, with fruit tucked into buttery shells that are equal parts flaky and sturdy. Simplicity drives the recipe, nothing hidden.
I visited late one afternoon and left with a warm slice boxed for the road. By the time I reached the car, the crust was already calling me back.