Here’s some good news: that buttery, glowing siren of bread pictured above is now available 7-days a week. That’s right … Holeman & Finch Bread Company (unofficially known as Atlanta’s best bakery) has officially opened its doors to the general public. The technical term is “walk-ins now accepted,” but I don’t know anyone who’s tried this stuff that has the patience for walking in order to procure such goodness.
If you’re in the minority of folks who read this blog but haven’t tasted head baker Rob Alexander’s work; you don’t really have much of an excuse now. If you don’t feel like getting up at the ass crack of dawn on a Saturday to grab it from a farmer’s market and/or haven’t visited any of the handful of shops that sell it, I’d encourage you to hustle over as soon as you have a second. Keep in mind, it’s open 7-days a week until 4pm And with that, I’m off to go get my drink on.
H&F Bread Co. Address & Information
1401 Ellsworth Industrial Dr. NW, Atlanta, GA30318 // view map
Holeman & Finch Bread Company is indeed reopening to the public and it appears that this bun is just about done in the oven. So start your wave, erupt in cheers, dance in the streets, and throw down a flash mob … because that sweet deliciousness we’ve been forced to seek out at farmers markets and specialty shops is about to be much more accessible … again!
For those unaware, for the past few years bread savant Rob Alexander (@robmalexander) has been baking up H&F Bread Co. goodies for many Atlanta restaurants (roughly 60 last time I counted). That’s a huge number and I suspect it’s even bigger now. Mind you, I’m not surprised as the granular gold be good and tasty.
When the bakery first got going, common folk like you and me could walk into the little shop in Brookwood Hills/Peachtree Hills (it was next to their mother ship) and shop until Dr. Atkins rolled in his grave several times over. For a multitude of reasons, that didn’t work out so well and the retail shop shuttered approximately 2-years ago. Boo … hiss!!!!
I’m a huge fan of sustainable, farm-to-table ecosystems (and bad rhymes). But let’s be honest, who isn’t a fan of the movement? On paper, most everyone is. However, one of the big problems with the sustainable movement is that people fail to recognize that more esoteric methods of the food system are often unsustainable. I’m about balance and proper understanding of subject matters.
Enter Louise Fresco, a jet-setter with an eye for sustainability. Recently, she spoke about this issue and how it pertains to bread. While I’m not quite into the spiritual aspect of the discussion, this is certainly worth a watch.