A popular Charleston-based bakery is putting down roots in Atlanta
Root Baking Co. will open this summer on the second floor of Ponce City Market next to The Mercury.
When Chris Wilkins, who owns the bakery with his wife, Nicole Lewis, talked to the AJC in February about the move, he was only able to confirm that Root would be located in a "prominent Atlanta food hall" because the details we're finalized yet.
The spot will be open for breakfast and lunch with a grain and vegetable-focused menu and will sell a variety of breads as well as pastries including croissants and cookies. The space will also be used for pop-up dinners featuring chefs from around the South.
Root Baking Co., which has been selling wholesale and at farmers markets in Charleston since 2015, is known for milling Southern, heirloom grains in house from regional purveyors including Anson Mills and Geechie Boy Mill.
The design of the bakery will retain the room's industrial aesthetic and will feature a handmade mill and glass window for people to watch the baking process.
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.
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