Urban Outposts: Gems of Colonial Village

We’ll always keep the downtown stories coming, but your 2025 reader survey responses told us you want to hear more about small businesses in your own neighborhoods. Welcome to the next edition of “Urban Outposts,” a series spotlighting the quaint, quirky corners of Knoxville’s urban fringe. Today we head south to a short section of Chapman Highway in the Colonial Village neighborhood. 

A while back, a developer told me that the stretch of Chapman Highway after the South waterfront until John Sevier is a “dead zone.” I had to take a long, honest look at that statement, especially since this is my personal neighborhood. If it was ever accurate, it certainly isn’t now. Choosing unique, local businesses for this outing along a half-mile stretch of Chapman was incredibly difficult. If this half-mile is any indication, then all of SoKno is alive indeed. As in the Fountain City edition, I selected three businesses to include for this round as well: European Bakery, KnoxFill and Thai Time.

European Bakery (6502 Chapman Hwy.)

Just eight months in, the European Bakery has nearly sold out on my first Saturday visit. Only a few pastries remain, and I snagged the last Dubai Chocolate Croissant. We almost missed out altogether on this taste of Europe in South Knoxville—thanks to alligators.

After emigrating from Poland, European Bakery owner Zenon Miscierewicz lived and worked in New York and California. When a realtor friend suggested he and his wife, Eva, move to Knoxville, he had to ask where it was. Upon hearing “the South,” he immediately declined—worried about alligators roaming freely. The realtor clarified it wasn’t that part of the South, and the move to Knoxville was soon a done deal. (I didn’t mention Knoxville’s general aversion to Gators.)

He and his wife Eva quickly realized that European-style, made-from-scratch pastries were not to be found in Knoxville. Miscierewicz told me that “American people deserve some really good, healthy food. That’s why we started doing this.” He often has customers who are concerned about the impact of pastries on their health. To help, European Bakery focuses on reduced sugars, preferring to use natural sweetness from fruit aa well as cleaner ingredients.

Though their products aren’t gluten free, they source natural products and allow many of their products to “ferment.” Miscierewicz said that customers with concerns about gluten have told him that they don’t have the same issues with his pastry. He noted that the fermentation process is very popular in Poland. He allows his donuts to rise for up to 14 hours before baking. He noted that this process prevents expansion after eating and leads to a better experience. He added, “Eating pastry is supposed to be a happy moment, yes?”

European Bakery balances the need to make money for the business with the passion of baking. Miscierewicz said, “if you can see those faces, people, you know, they’re so happy.” 

Pastry selections include lemon, strawberry (my go-to’s), pistachio, and Dubai chocolate croissants. I tried the Dubai chocolate while writing this—its shredded filo topping balanced the sweetness nicely. After testing six or seven types, they chose a non-bleached, bromine-free, non-GMO flour imported from New Hampshire. Their colorings are natural; for example, beets provide the red hue.

Baking like this isn’t an easy process. Miscierewicz often comes in at 4 AM. He said that the effort has paid off. Aside from locals, he has been building a segment of his business with internationals living in and visiting Knoxville. He said, “so many people come from Europe, you know? They’ve been visiting and they said, you know what? Yours is almost better than theirs over there. From France, from Spain, from Portugal…we have so many customers from all around the world.”

Miscierewicz hopes to find employees he can train in this style of baking, but so far, he’s had little luck. Some ask where the “mix is”, and when he explains everything is made from scratch, many don’t stick around. Currently, he and his wife have just one regular employee. Though he would like to include a food bar, he has decided to keep his focus on pastries. They do offer sandwiches, like a chicken salad and salmon with dill. At holidays, they offer special treats, including Christmas cookies.

When I asked about what attracted him to South Knoxville, he said that he looked in other areas with space for a commercial kitchen. One potential site in another part of the city told him they didn’t want the smell of a bakery in their neighborhood. He settled on South Knoxville primarily because of neighborhood’s age. He added, “I like those old neighborhoods. I love it instead of like those modern things. You can feel it when you walk in the street. That’s why we used to live in Brooklyn, New York. It was the same, like old things, you know. It was nice.” Seating is available inside and a small patio space is secluded from the parking lot.

When I visited on a second Saturday, the line was out the door as customers hungry for pastry are discovering this treasure. One of the youngest customers declared that “this was the best bakery he’d ever been to!” If you want to see why he said that, visit the European Bakery, tucked quietly in the Chapman-Ford Shopping Center near Gold’s Gym off Chapman Highway. You can check out their website here.

KnoxFill (6204 Chapman Hwy.)

Inside of Knoxville first reported on KnoxFill in Heather’s article last year: KnoxFill to Celebrate One Year in their South Knoxville Shop and Looks Forward to the Future. Eighteen months into that future, there have been lots of changes, not the least of which was a move to a larger space in Colonial Village on Chapman Highway. Michaela Barnett, owner, and Erin Witt, general manager, provided an update on the move and exciting new opportunities in their new space. 

A need for more space was a key driver. KnoxFill quickly outgrew their South Haven location, and while Barnett was working in Congress, their lease came up for renewal. She wanted to expand the mission to include classroom space. Around the same time, a supplier—865 Candle Company—shared that they were closing and their space at 6204 Chapman Hwy. would be available.

The high-visibility Chapman location was a good fit, and existing customers could still access it easily. Formerly Colonial Hardware, the building had combined three storefronts into one, offering distinct areas for different purposes. New features now include classrooms, lending libraries (plural!), and workspaces.

Witt said staff and community members are brainstorming ways to use the space. They’re reaching out to see if “specific community members might be interested in teaching or learning… to have a space for those people to come in and share that knowledge,” either as free events or paid offerings. With the refill space now running, their focus is on developing these other spaces.

Barnett noted they’re working on an online booking system for classes and aim to offer services not duplicated elsewhere. Ideas include a “fix-it fair” where volunteers help repair items, upcycling workshops, and potentially cooking classes. While still in the planning phase, scheduling will begin soon. Community groups have already started using the space—one wrote postcards for a city council candidate. To join a working group, Barnett encourages reaching out at [email protected].

KnoxFill is also transitioning to a 501(c)(3) non-profit in 2026 with a board to help facilitate these initiatives, increase democratization and better support volunteers.

Another planned addition is a creative reuse space focused on upcycling, which Barnett described as a “thrift store for craft supplies.” They’ll begin with a curated donation list of 10–25 items, selling small craft materials to help fund staff who will sort and manage them. While the space isn’t ready for donations yet, they’ll share the approved item list on social media and their website once it is. They’re also being careful not to duplicate efforts by existing groups like The Fabric Workshop. The target launch is October.

Another upcoming feature is a tool library. Barnett explained the idea as a way to share items that people only use occasionally: “There’s a lot you don’t need to keep at home—things you use once a year or every few months. We want to be a place where people can borrow those.” The library will start small and grow over time.

While the term “tools” might suggest power equipment, the initial focus will be on practical, occasional-use items like party supplies. “I don’t have room for 50 plates and cups,” Barnett said, “but if I could rent them affordably, I’d love that.” Other possible items include radon detectors and sewing machines. As planning continues, KnoxFill isn’t ready to accept donations yet, but updates will be shared via their social media and website.

TerraCycling is still available at the new location. Witt said they continue to accept hard-to-recycle items like dental floss containers, toothpaste tubes, razor products, and alkaline batteries. Clean, label-free pill bottles go to a rescue agency for animal care. Worn-out sneakers can also be dropped off for reuse. The TerraCycle program is funded by customers rounding up at checkout.

After the closure of South Press, the Knoxville Rainbow Library reached out to KnoxFill to host their collection. The new library space is now up and running, complete with a cozy reading area. A grand opening is planned for October.

Witt also shared details about the Little Free Produce Table—a space where gardeners could drop off extra produce and pick up items they needed. Community members also donated food for others to take freely. During visits for this article, the table was a hit with kids excited to bring home vegetables. Though the table is closed for the season, there are plans to expand it next year, with surplus produce possibly going to Knox Pride’s food bank.

The final major announcement about the move is an exciting expansion of business hours, including all seven days per week. Starting Sept. 2, KnoxFill will be open 10 a.m. to 7 p.m., Monday through Saturday. Previously they were closed on Mondays and opened at 11 a.m., Tuesday through Saturday. They will shift Sunday hours by one hour, now open 11 a.m. to 5 p.m.

Check out their website at KnoxFill as well as on Facebook, Instagram and TikTok.

Thai Time (6200 Chapman Hwy.)

Kay’s Ice Cream was a longtime South Knoxville staple, and as a nearby resident, I was disappointed when it closed. So in October 2022, I was excited to see a “coming soon” sign for Thai food appear on the iconic Kay’s ice cream cone. The new business, Thai Time, opened, endured a massive challenge last year and has since gained a following for its flavorful dishes and Boba Tea.

I spoke with co-owner Juthinant (Jay) Pomanee about the restaurant’s roots, Thai culture, and a serious car crash that nearly forced them to close. Thai Time’s story began on Cumberland Avenue, where Pomanee’s father owned and operated Jai Dee Thai and Japanese Cuisine from 2012 to 2022. After his father’s retirement, Jay and his mother decided to carry on the family legacy.

Pomanee explained that the food they cook is a combination of regions. His “father’s from Northern Thailand and my mother’s from Central Thailand and so am I. So it’s like a mix of both. We have Northern cuisine and general Thai food as well.” He explained further, “we try to branch out a little bit to do something like, for example, like our Khao Soi noodles. It’s a Northern Thai dish that only a few places do around here and so we thought we would expand on that because my dad is from the north. He put his own twist to it.” From a more generalized Thai region, they offer a fried chicken with garlic rice and three dipping sauces (spicy, sweet and sour, and a mayonnaise base.) All of the sauces are homemade. 

All of these amazing dishes nearly stopped on a Sunday evening in April 2024 with a high speed car chase. I drove by that evening and saw the aftermath. Pomanee recalled that “we were closed at the time. They crashed into our kitchen and dining room area and it took out a lot of equipment, a lot of ingredients and put it at a loss.” As they calculated repair costs, a customer suggested a GoFundMe. Jay added, “I’m always kind of hesitant on asking for help and stuff like that. And especially being a place that has only opened for a year and a half, I didn’t realize that we would reach our GoFundMe goal of $10,000 for repairs and other renovation costs in just, I believe, two days or three days.” 

He said that they were “surprised and honored that people around here would care so much.” They were able to reopen within a month and a half at the end of May, 2024.

Thai Time’s favorite dishes are the Pad Thai and Pad Kee Mao (also known as Drunken Noodles). Other mainstays like fried rice and curries are popular. I would recommend the Pad Thai with Tofu at a medium spice level. I love hot food, but the medium definitely sweats me a bit. I also had the Thom Kao (a coconut-based soup) before the interview, and it was amazing. Order a boba tea to wash it down. They’ll adjust the sweetness for you. And to honor the Kay’s Ice Cream legacy, they feature traditional ice cream.

Pomanee also noted that the business was “about 80% to-go’s and 20% dine-ins.” Pomanee said that due to the limited parking, the business has always leaned towards carry-out and food delivery services. They’ve refined processes for ordering online that have also led to stronger carry-out orders.

Business has continued to be a challenge with rising costs of goods, but Pomanee said, “we’re just a small family-owned business doing our own thing out here trying to survive as well, but we also want to provide the community with a good meal and a good place.” Check them out on their website for some delicious Thai.

Have an “urban outpost” suggestion? Leave it in the comments or email the editor at [email protected]. Read previous editions here.