Come Thursday, there’ll be a new place to get bread (and lots more) in Old Fourth Ward.
Root Baking Co. is set to open its doors in the Central Food Hall at mixed-use development Ponce City Market.
Formerly located in Charleston, Root Baking Co. was founded in 2015 by husband-and-wife duo Chris Wilkins and Nicole Lewis. Their bakery and cafe at Ponce City Market will offer Root Baking Co.'s baked breads in addition to breakfast, lunch and dinner fare. The bakery is known for milling Southern, heirloom grains in-house, sourced from places including Anson Mills and Geechie Boy Mill.
Located on the second floor next to The Mercury, Root City’s design features a handmade mill and glass windows for visitors to watch the milling, fermenting, shaping and baking process.
There will be a daily menu for breakfast and lunch Monday through Saturday, followed by happy hour and dinner, with brunch all day on Sundays. Expect daily breads and pastries case alongside dishes such as Tahini and Turmeric Seed Granola with Yogurt and Fruit for breakfast and Za’atar Roasted Chicken with Harissa Pickled Carrots, Toum, Tarator and Herbs on Sorghum Bread at lunch. Root Baking Co. also plans to bring in chefs from around the South to host dinner pop-ups throughout the year.
If Root's bread tastes familiar as you tear into it, there's probably a reason — this isn't Wilkins' first foray into baking in Georgia. He worked at Independent Baking Co. in Athens, where he met Hugh Acheson, and later set up the bread program at Acheson's now-shuttered Savannah restaurant The Florence.
Scroll down to take a look at the menu for Root Baking Co.
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