"Our vision for The General Muir has always been to make as much as possible in-house, including our breads," says chef-partner Todd Ginsberg. “We had a great team of bakers in place. When we opened Fred’s Meat & Bread and Yalla at Krog Street Market at the end of 2014, however, we quickly realized we were outgrowing our existing bakery capacity. At about that time, the space next door to The General Muir became available and the wheels just started turning.”
TGM Bread retails bread at farmers markets around Atlanta and at the bakery itself during limited hours.
"We expect the bakery space to be predominantly a production space, but our goal is to design the bakery so that it provides engaging visuals for Emory Point visitors and is very flexible,” said partner Shelley Sweet. “So, for example, you might walk by in the morning and see a baker working dough at a table in the window, but then return mid-day to pull a stool up to that same table and enjoy lunch from a ‘pop-up’ cafe in the bakery, such as soups and breads in the winter or hummus, fresh salads and pita in the summer."
TGM Bread has received a lot of traction in the Atlanta area, and was even a semi-finalist for the 2016 Outstanding Baker James Beard Award.