Jun 12, 2026
By Border Queen Harvest Hub
At first glance, The Butcher and the Baker on Lake Road in Ponca City looks like a neighborhood grocery store. Step inside, however, and you'll quickly discover it's much more than that. It's a gathering place, a showcase for local producers, and the realization of a dream that began years ago for Zack and Keleigh Kight.
Located at 2309 Lake Road, The Butcher and the Baker is built on a simple philosophy: support local farmers, provide quality food, and strengthen the community one relationship at a time.
For Zack and Keleigh, the journey began long before they ever owned a store.
Both grew up in Central Florida, but their paths toward The Butcher and the Baker started in very different places.
Zack grew up in the Tampa area under the influence of his grandfather, who owned a neighborhood market much like the one he runs today. As a young boy, he learned the art of butchering, customer service, and the value of knowing your customers by name.
"That's where I learned the trade," Zack said. "I grew up under my grandfather's wing."
Over time, the family business disappeared, but the lessons remained.
Meanwhile, Keleigh spent her childhood baking alongside her grandmother, learning skills that would one day become the foundation of her own business. Years later, after moving to Ponca City with their family, she found herself homeschooling their three boys, tending a garden, and baking from scratch whenever she could.
For nearly two decades, Zack worked in the oil fields, traveling extensively and spending long stretches away from home.
Then four years ago, the family moved to Ponca City and became regular customers at Rikki's Market.
The connection was immediate.
Rikki, a cancer survivor and longtime advocate for local food, shared many of the same values as the Kights. During conversations at the store, Zack and Keleigh often spoke about their dream of someday owning a business like hers.
They never expected the call that came four years later.
"When Rikki called and said she wanted to sell, we were shocked," Keleigh recalled. "But we were excited because it was something we'd always wanted to do."
On January 1, they officially took ownership.
The name of the new business came naturally.
"He's the butcher and I'm the baker," Keleigh laughed.
Together, they operate the store while teaching the trade to their three sons, ages 15, 11, and 10, who are already learning the value of hard work and customer service.
Although the name changed, much of Rikki's original vision remains intact.
"We wanted to preserve her focus on locally produced, homegrown food," Keleigh said.
At the same time, the Kights saw opportunities to expand relationships throughout the community. They began networking with local businesses, restaurants, farmers, ranchers, bakers, and makers, creating a larger network of support for locally produced goods.
Today, more than 60 businesses are represented on their shelves.
"We're always adding more," Zack said.
Their mission extends beyond simply selling products.
They have become advocates and educators, helping customers understand where their food comes from and how to prepare it.
Through articles in Ponca City Monthly, social media posts, in-store conversations, and cooking demonstrations, they teach customers how to select the right cuts of beef, cook local vegetables, and prepare foods they may have never tried before.
One example was introducing authentic Cuban bread to customers. Rather than simply stocking the product, they taught people how to make Cuban sandwiches using traditional ingredients like mojo-marinated pulled pork, ham, Swiss cheese, and mustard.
"You can bring in new food," Keleigh said, "but if people don't know how to prepare it, they won't buy it."
Her homemade finishing butter for steaks has become a customer favorite, and partnerships with area restaurants continue to inspire new ideas.
The couple credits many local producers and chefs for helping them learn along the way.
Chris from Dry Creek Ranch in Newkirk taught them about properly finishing beef to improve flavor and quality. Chef Jeff Denton of TS Forks has become a mentor in the local food community, challenging Keleigh's baking skills and encouraging her to continue growing.
The Kights believe local food is about more than ingredients.
It's about people.
"We know what it's like to start with nothing," Zack said. "We know what determination and hard work look like."
That perspective comes from personal experience.
Years ago, the family was living in a camper with three children and a dog while Zack worked a job in Cushing. Eventually they found a house, built a life in Ponca City, and continued pursuing their dream.
Today, they see their success as an opportunity to help others.
Community involvement has become one of the defining characteristics of The Butcher and the Baker.
Last Christmas, they helped Rikki as she organized a toy drive that served 190 children from 77 families across Kay County. During Thanksgiving, they helped her coordinate meal donations to help ensure families could gather around a quality meal.
They understand what it's like to struggle, and they never forget it.
"We both came from nothing and we've had rough years," Keleigh said. "We can relate to people who need help."
Their first few months of ownership brought an unexpected challenge when a major road closure threatened customer access to the store.
"It was a punch in the gut," Keleigh said.
Social media became their lifeline.
The Kights joined forces with other businesses affected by the construction, promoting one another and encouraging customers to continue shopping locally.
The experience only reinforced their belief that small businesses survive when communities support one another.
For all the rewards, they admit running a grocery store is not easy.
"The work never ends," Zack said with a laugh. "There's always something to do."
Yet they wouldn't have it any other way.
Looking ahead, the couple dreams of expanding their reach into neighboring communities, perhaps placing small meat cases in rural towns that lack access to local products. They hope to see a USDA-inspected slaughter facility established in the area and envision creating their own commercial kitchen that could be shared with aspiring food entrepreneurs.
They are especially passionate about mentoring others.
Just as Ricki gave Keleigh the opportunity and guidance to sell sourdough in her store, they hope to provide opportunities for others looking to grow their own businesses.
"There are so many producers who just need a place to start," Keleigh said.
Ultimately, their vision extends beyond groceries.
They want future generations to understand the value of local food, strong work ethic, and community support.
Most of all, they hope to leave behind a legacy of integrity.
"When people look back 20 years from now," Zack said, "we hope they see us as good people running a good business."
The couple also hopes their sons will one day carry the business forward.
If that happens, The Butcher and the Baker won't simply be a grocery store. It will be a family legacy—one built on faith, hard work, local food, and a commitment to helping others succeed.
And for Zack and Keleigh Kight, that's exactly what they were meant to do.