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H&F Bread Co. expanding

For its 10 year anniversary, H&F Bread Co. is undergoing a massive expansion

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.

First look: Sid and Ann Mashburn open a new lifestyle shop at Westside Provisions District

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.
Bread

5 Atlanta sandwich breads you need to try

From homey wheats to tangy sourdoughs, the right boule can make your sandwich fillings shine.

H&F Bread Co. wants to produce one million baked goods per day

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.
Rob Alexander bread Atlanta

King of Carbs: Rob Alexander is the reason your sandwich rocks

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.
Tavern Pointe

Fresh on the Scene: Tavernpointe, Madras Mantra, Gus’s World Famous Fried Chicken, Mason Tavern

A first look at four newcomers to Atlanta's restaurant scene: Tavernpointe, Madras Mantra, Gus’s World Famous Fried Chicken, and Mason Tavern

H&F Bread Co. tripling in size, targets national distribution

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.

Rob Alexander, formerly of H&F Bread Co. and Alon’s, joins the General Muir

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.

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