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Baker Sarah Dodge, known for her delivery and wholesale business Bread is Good, is opening a brick-and-mortar location in the forthcoming Otto’s Apartment Hotel (formerly the Highland Inn) in Poncey-Highland. Slated to launch in October, Colette Bread will primarily serve as a production facility, but 15-20 percent of the business will be dedicated to retail, with another portion playing host to cooking and baking classes.
The closure of the popular Atlanta bakery is not due to lack of success in business; instead, owner Chris Wilkins says, it’s a personal choice.
We celebrate the city’s finest, from bejeweled macarons to no-frills doughnuts, flatbreads to cornbreads, gooey Filipino blondies to fancy Rice Krispie treats, Korean cream breads to French fruit tarts—and everything in between.
Emma and Sean Schacke remain committed to running a quality, community-minded shop—one that I find more necessary than ever.
Bread subscriptions and vegan meals at a music store: the creative back channels of Atlanta’s food entrepreneurs
Atlanta food entrepreneurs increasingly are using back channels beyond the local farmers market to connect with customers.
When it comes to loaves, Georgia lacks a local grain economy—the bread corollary to farm-to-table. It’s a logistical and agricultural problem that bakers and farmers hope to correct.
One-woman show Knead, premiering on the Alliance Theatre’s Hertz Stage on November 13, follows a woman on the eve of a significant birthday as she contends with loss and makes bread in the middle of the night from her mother’s recipe—literally on stage.