The Reuben on rye at the General Muir, the oyster po'boy on Cuban bread at Fred's Meat & Bread, the brioche turned into French toast at West Egg Cafe … if these are among your carb delights in Atlanta, thank Rob Alexander.
In 2014, the General Muir team of Todd Ginsberg, Jennifer and Ben Johnson and Shelley Sweet snatched Alexander from Alon’s Bakery. Alexander’s breads have been making devotees of the General Muir and its sister restaurants happy ever since. Now, Alexander has partnered with Ginsberg and company to open TGM Bread next door to the flagship deli in Emory Point, and things just got even better for those of us who can’t fathom Atkins anything.
Credit: Yvonne Zusel
Credit: Yvonne Zusel
Until now, Alexander has been working in the General Muir’s cramped pastry station, which has exactly one oven. Out of that tiny space, Alexander and his baking team have managed to supply the bread for all of the group’s restaurants as well as wholesale accounts like Ticonderoga Club.
In the newly renovated 2,000-square-foot spot that formerly was home to a frozen yogurt shop, Alexander will have fun with kitchen toys like a Revent rack oven that has the capacity to make 350 hamburger buns every 15 minutes. Then there’s a multi-deck electric German oven with quadruple the capacity compared with the one at the General Muir. Among its fancy features, this commercial oven allows for baking on the surface for crusty bread or on trays for soft, airy bread. It also has good steam injection, critical for a richer colored crust, surface shine and favorable volume, otherwise known as oven spring.
Read the AJC Fall Dining Guide, Atlanta Around the Clock, here .
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Review: General Muir a delicious part of a Jewish deli renaissance
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