Home Tags Desserts
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.
Bejeweled macarons, mountainous bingsu, Japanese honey toast, fish-shaped bread, cat-shaped cake—and great coffee: Gwinnett County’s Pleasant Hill Road has got it all.
Now in the kitchen at Miller Union, Martinez combines the flavors of her Venezuelan and Southern roots with an artist’s visual flair.
Need cookies for a holiday party or cookie exchange? These under-the-radar Atlanta bakers offer everything from custom designs to gluten-free and vegan options to kosher treats.
Anna and Chris Gatti's doughnut shop made a splash in Marietta after opening its doors in 2015. The new shop, opening at 1963 Howell Mill Road, will be 625-square-feet and feature a walk-up window for people who have placed call-in orders.
It’s hard for Amanda Wilbanks to remember a time when baking didn’t symbolize love and family. The 31-year-old Gainesville-based Southern Baked Pie Company founder and newly minted cookbook author’s earliest memories are filled with time spent in the kitchen with her mother and grandmother.
In just a few years, Five Daughters Bakery's increasing popularity has led to several locations across the South, with the most recent debuting at Atlanta's Ponce City Market.
It seems every week, some prolific local Instagrammer has unearthed yet another jaw-dropping food creation that defies expectation (and sometimes even seems to defy gravity). Here are six you shouldn't miss.
Amid the Latin candies that clutter the checkout counter at Old Fourth Ward’s LottaFrutta lie a few pristine wrapped handmade pastries: perfectly formed Pop-Tarts and mini chocolate chip cookie "chipwiches." The treats are the handiwork of Ashley Sue Holtzclaw.
Overcooked turkeys and prickly relatives can put a holiday dinner on edge, but nothing comforts a crowd like a warm pie. If you don’t have time to deal with a lattice top or crimped edges, Booker has a solution in this elegant, free-form tart adapted from one in her book, Field Peas to Foie Gras: Southern Recipes with a French Accent, which came out in September.
12Page 1 of 2