Created through a partnership between St. Hilaire, Bob Amick and Todd Rushing, Bakeshop serves an array of pastries, sandwiches, soups, quiches, gourmet coffees, ice cream and sorbets, and salads made with organic and locally sourced ingredients. The space features an open kitchen that will allow customers to observe the chefs and bakers while they work. In addition, Bakeshop plans to provide baked goods to all of Concentrics Restaurants’ ventures, as well as several upscale hotels and restaurants.
St. Hilaire has hired Abigail Swain (Craft) as his sous chef and Susan Rex (H& F Bread Company) to manage the baking operations. Initially, Bakeshop will operate from 7:00am until 7:00 pm - by 2010 St. Hilaire plans to expand Bakeshop’s menu and hours of operation to include offering a full dessert menu with wine and beer pairings. The dessert bar will be modeled after Chikalicious, a Manhattan hotspot operated by two former Atlantans whose three-course prix fixe menu solely features creative desserts along with wine pairings.
Information gathered from: www.atlantamagazine.com