Small family farm producing delicious naturally grown blueberries. We offer U-pick and picked berries We strive to create a wholesome naturally grown product.
What began over 14 years ago as a shared dream and vision between father and son has evolved into a passion for the entire family. We believe strongly in giving back as we feel we are truly blessed, as well as learning from and connecting with others in the community with a shared interest, farmers, chefs, restaurateurs, and anyone else who believes in a simpler, cleaner way of doing things.
03/11/2026
Great read. Southwest Tennessee community college culinary alumni
At the new eatery in Ridgeway Trace Shopping Center, every dish tells a story.
https://www.memphisflyer.com/fascinating-food-at-lao-sze-chuan/
11/22/2025
Come visit our purple tent! Y'all damn near sold us out so we are baking up a storm tonight. O'Regan Creations will be at the Bartlett Christmas Market Saturday 9-4 or sold out:
Mini Blueberry Pies
Smores Banana Bread
Chocolate Chip Banana Bread
Strawberry Banana Bread
Reese's Peanut Butter Banana Bread
Walnut Banana Bread
Hot Chocolate Banana Bread
Butterscotch Banana Bread
Pumpkin Spice Banana Bread
Piña Colada Banana Bread
Jalapeño Cheddar Focaccia
Sugar Free Pumpkin Bread
Sugar Free Zucchini Bread
Original Zucchini Bread
Lavendar Honey Butter Bread
Gluten Free Banana Bread flavors will be available in limited quantities!
Sold out of the following:
Blueberry Banana Bread (sold out)
Sugar Free Blueberry Lemon Bread (sold out)
Sugar Free Pumpkin Spice Banana Bread (sold out)
Original Cinnamon Rolls (sold out)
Chocolate Chip Cinnamon Rolls (sold out)
Strawberry Cinnamon Rolls (sold out)
Italian Herb Focaccia (sold out)
Mini Pumpkin Pie (sold out)
Mini Pecan Pie (sold out)
10/19/2025
Omg so good
If you need delicious pie please order from O'Regan Creations we are a family run bakery that makes every single thing we make from scratch including handmade crust and fillings. No preservatives, no additives, no dyes, no seed oils, and unbleached organic flour. Locally sourced ingredients whenever possible from farmers.
We can make most of our pies gluten free, dairy free, sugar free, vegan, or allergy friendly combinations. We have 2 seperate kitchens with 1 celiac safe kitchen.
We have a ton of delicious flavors of pie! Whole Pies are all between $20-25. 6 inch personal sized pies also available, subtract $10 from whole price. Allergen friendly versions add $1-2.
Pumpkin $20
Sweet Potato $20
Cranberry Orange $20
Apple $20
Caramel Apple $22
Bourbon Apple $25
Cherry $25
Peach $20
Peach Bourbon $22
Pecan $20
Maple Pecan $22
Maple Bourbon Pecan $25
Chocolate Pecan $22
Strawberry $20
Blueberry $20
Raspberry $22
Blackberry $22
Chess $20
Chocolate Chess $22
Lemon Blueberry Chess $22
Oreo $25
Oreo Mint $25
Lemon $20
Key Lime $22
Coconut Creme $22
Visit our order form at https://www.hotplate.com/oregancreations
Checkout our upcoming event schedule and pickup from your preffered location!
09/14/2025
Oh my goodness gotta try. https://www.facebook.com/share/v/1Bd3dfnprN/?mibextid=wwXIfr
08/12/2025
Yes please. https://www.facebook.com/photo.php?fbid=747485514798189&set=a.427755983437812&type=3
Blueberry Buttermilk Breakfast Cake
Ingredients:
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups fresh blueberries
Crumble Topping:
½ cup all-purpose flour
½ cup white sugar
6 tablespoons butter, softened
Instructions:
Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In a large bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla.
Gradually add flour mixture and buttermilk, mixing gently.
Fold in blueberries and pour batter into prepared pan.
For crumble topping, mix flour and sugar, then cut in butter until coarse crumbs form. Sprinkle over batter.
Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool before serving.
07/24/2025
https://www.facebook.com/share/p/1S5AAAC4sv/?mibextid=wwXIfr
New summer dessert. We source our blueberry from Wilson Farms TN.
Blueberry Financier, Meringue, Mint, Blueberry Gel, Orange
07/18/2025
Oh my goodness
07/18/2025
Go check this wonderful creative baker
We're coming this Saturday July 19 to the Memphis Farmers Market from 8-1 pm. Preorders can be made at www.oregancreations.com
Grab some delicious Tomato and Herb, Focaccia with beautiful tomatoes from our friends at Fenster Farms Hydroponics and Ripley Produce and fresh herbs from our garden.
Mushroom and herbs with fungi from our friend Curtis Twon Boyd Midsouth Mushroom.
We will also have banana breads with blueberries from our friends at Wilson Blueberry Farm and peaches from Cherry Creek Orchards.
And zucchini bread with zucchini grown in our garden!
Plus Roasted Bell Pepper and Sundried Tomato Artisan Bread.
07/16/2025
Oh yes
BLUEBERRY FRENCH TOAST CASSEROLE
1 (12-14 ounce) loaf baguette bread, or other crusty bread, sliced and cut into cubes.
2 1/2 cups fresh blueberries
9 large eggs
2 and 1/2 cups milk
1 teaspoon Farm Stand Saigon cinnamon
3/4 cup packed brown sugar
1 Tablespoon Farm Stans pure vanilla
TOPPING
2/3 cup packed brown sugar
2/3 cup all-purpose flour
1/2 teaspoon Farm Stand Saigon cinnamon
1 stick (8 T) butter, cold
GARNISH
Pure Maple Syrup
Extra blueberries, if desired
LETS MAKE IT
Spray a 9×13 inch pan with nonstick spray. Add bread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until combined. Pour over the bread. Cover and pop in the refrigerator at least 8 hours or overnight.
Preheat oven and remove pan from the refrigerator, uncover.
MAKE THE TOPPING
Preheat oven to 350. Add brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender. Sprinkle the topping over the casserole
Bake for 45-55 minutes or until golden brown on top, if desired, broil for 1 minute to crisp up the top. Serve with pure maple syrup and extra blueberries. Keep leftovers covered and store in the refrigerator for 2-3 days.
NOTES:
🫐 I have cut this recipe in half and prepared it in a 9 inch round cake pan. Bake for 35 minutes.
🫐. Get creative and try different fruits, I really love it made with cranberries in the Fall and cubed fresh Pear is quite delicious! I cut the cinnamon in half and add some fresh grated Farm Stand Whole Nutmeg.
Enjoy!
07/12/2025
Alrighty blessed farm friends, the time has come!
The berries are dwindling and it is time to close for the season!
Short we know but we work to ensure your time picking will be enjoyable.
That being said this Tuesday 7/15 will be the last day of the season.
We will only be open from 7-12.
If you have ordered prepicked berries we will get them picked for you this week but as of today we will not be accepting any more orders.
As always, we greatly appreciate your support! Our time spent sharing our farm with yall is precious.
We look forward to seeing you next season!
Love, the Wilsons
11/23/2025