Fresh-baked bread and pastries are coming to East Lake.
Behind the project are Matthew Ryder and Caroline Gutierrez, who relocated from Los Angeles and have 13 years of combined experience in restaurant kitchens.
The bakery will serve coffee drinks, breakfast and lunch, with an expanded brunch menu on the weekends, with items including tartines. A retail section will serve bread, pastries and other sweets including cheesecake.
On the coffee side, look for lattes, cappuccinos and other espresso drinks, with a variety of milks including oat and coconut milks.
Gutierrez said the goal is to make everything in-house and to source locally as much as possible.
“Being in California for so long, we got spoiled with the amazing produce,” she said. “If you didn’t shop locally, it was like you were trying not to. We want to use the same mentality here.”
The roughly 1,700 square-foot space — which also features a 220 square-foot patio — will be “clean but warm,” Gutierrez said, with wood, brick and concrete features.
Gutierrez said the area is the perfect fit for the Slow Rise concept.
“We looked around in every nook and cranny in Atlanta, and when we walked over to (Hosea + 2nd), we fell in love,” she said. “When the realtor told us there was space available there, we felt like it checked everything on our list. There’s nothing quite like this in the area, and we want to be part of something that’s growing and expanding.”
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