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H&F Bread Co., which turns ten this year, is adding a gluten-free bakery, a cafe and retail shop, and new partnerships with Zac Brown, Anne Quatrano, and Chris Hall.
Do you take your coffee with a dash of Mashburn? This week, Atlanta’s famed designer-retailers Sid and Ann Mashburn opened the doors to their latest concept at Westside Provisions District: an expansion that includes a coffee bar, their new kids line, and a smattering of books, home decor, music, and more.
We spoke with H&F Bread Co. general manager Roger Hodge about the company’s national push, a forthcoming branded flour product, and the possibility of a third production facility.
The bun on that famous H&F cheeseburger? The bread for that banner cheesesteak at Fred's Meat & Bread? You can thank Rob Alexander for both—and a whole lot more.
A first look at four newcomers to Atlanta's restaurant scene: Tavernpointe, Madras Mantra, Gus’s World Famous Fried Chicken, and Mason Tavern
The bakery currently sells 300 fresh products to local restaurants and food distributors but has its eyes set on about 20 flash-frozen items, enabling broader distribution around the country.
Effective immediately, Rob Alexander—the mastermind behind Holeman & Finch’s bread program and most recently Alon’s Bakery & Market—has joined forces with chef Todd Ginsberg and the General Muir team. He will now be baking all of the restaurant's breads in-house, including challah (egg bread), rye, ciabatta, and cranberry-walnut.