Tag: bakery

The 5,000-square-foot space looks like an old Victorian house with a patio and serves to pay homage to the owner Jill Harris's grandmother, Mary Lucille. “She taught me to bake at age 8. She’s the reason I love food,” Harris explains. Much of the food is made using her original recipes, including cinnamon rolls and pies. Patrons can purchase items to-go from the bakery, from bacon, egg, and cheese biscuits to baguettes to brownies.

New to Lenox Village, Garnet Gal’s Coffee Shop and Bakery uses fresh, house-milled flour in its scones, cupcakes, and other baked goods, and also serves a lunch menu of sandwiches and soups.

It’s our favorite place to eat at Ponce City Market—morning, noon, or night.

Operating under a cottage food license, Luaces makes cakes, doughnuts, turnovers, and more out of her own home. She relies on seasonal ingredients from local farmers to create eye-catching, gluten-free pastries that come in unique flavors—think turmeric-infused golden milk doughnuts and peach tarts with a pecan-hyssop (an herb in the mint family) crust and hyssop meringue.

Making a good butter croissant requires patience and a love for your craft—qualities that Proof Bakeshop head baker Cary Bell clearly possesses.

These beautiful and tasty treats that will take the pressure off anyone with less-than-stellar baking skills—and get some gifts out of the way, too. Holidays, handled.

When Todd Ginsberg opened this bakery next door to his flagship restaurant, the General Muir, we knew it would serve as bread-making HQ for his operations, including West Egg, Fred’s Meat & Bread, and Yalla.

The grab-and-go bakery and cafe will sell croissants, baguettes, and a selection of specialty breads, along with sandwiches, salads, and an extensive collection of macarons.

Inman Park’s newest bakery isn’t just a place to score sweet slices of lemon pound cake, crumbly Linzer cookies, and savory, eggy scones (try the cheddar and chive).

Russians, Croatians, Ukrainians, Mexicans, and Colombians—they all flock here to shop for the breads of their native countries.