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HOUSTON DAILY JOURNAL
Morning at Atlanta Bread Company
Arriving at
Atlanta Bread
Company at 9
a.m. this morn
ing, I smell the
fresh coffee, pas
tries, and breads and wish
I could settle in here every
morning for a fresh-baked
bagel and a Macchiato as
I read the Houston Daily
Journal. But alas I do have
a job luckily one that
allows me the joy of doing
stories like these every once
in awhile...
Today, I sat down with
some of the members of the
Atlanta Bread Company
family and talked about
new menu _________
items, spe
cialty cof
fees, cater
ing options,
and how
Kelly
Sanders,
General
Manager,
attempts
to make
ABC’s
Kristy Warren
Journal Staff Writer
mark in the community.
Sanders have lived in
Warner Robins for 13 years
and has been at ABC for
three and a half. Since she
has been with the restau
rant, she attempted to reach
out to the community, feed
ing those less fortunate,
providing a peaceful atmo
sphere for group gatherings
or work, and, of course, feed
ing the community through
the dinning room and trough
catering.
“This is a center of inno
vation for Atlanta Bread
Company,” says Joe Bishop,
who has been broadcasting
his radio show from the liv
ing area of ABC for two
years. He says they “rolled
out the red carpet” for him
when he was looking to find
a place to broadcast “radio
the way it used to be
out in the community.” He
was looking to get out from
behind the studio walls and
has found the perfect place
in ABC.
“I try to stay in the com
munity as much as I can,”
says Sanders, “especially
with the schools.”
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Menu items
Quarterly, Atlanta
Bread Company offers
promotional menu items,
running each special for
three months. The cur
rent limited time menu
items are:
■ Case Salad - Warm
seasoned grilled chicken
breast served on a bed
of fresh spring mix and
romaine, topped with
crisp bits of bacon, toma
to wedges, red onions,
egg, and served with
creamy Bleu Cheese
dressing.
■ Mushroom Bisque
Soup - A Thick, rich
puree of button and
shiitake mushrooms
simmered with onions,
white wine white wine
and herbs and delicate
ly blended with butter
and cream. Topped with
croutons.
■ Roast Beef French
Dip - Tender roast beef
paired with provolone
cheese, Atlanta Bread
Company’s own horse
radish sauce on a sour
dough baguette with a
side of warm au jus.
■ Chocolate
Decadence Cake - A
rich, creamy, semi-sweet
chocolate cake, topped
with a delectable dark
chocolate glaze.
These promotional
items will be offered
until mid-October, when,
traditionally, the Turkey
Cranberry Twist is rein
troduced for the holiday
season. Last year, spiced
specialty drinks were
paired with the sand
wich for the promotion.
When Kelly Sanders,
General Manager was
asked about her favor
ite menu item, she listed
off almost everything
the restaurant had to
offer before admitting
that she likes just about
everything I eat here
almost everyday.
Sanders provides discount
cards to the schools and last
year a scavenger hunt was
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Catering Director, Lisa Marie Usher prepares “Box Lunches,” one of the many catering choices available at Atlanta
Bread Company.
held for Warner Robins High
School students.
A church group has also
made a routine of meeting
at the restaurant Tuesday
mornings. “Mostly it’s busi
ness people in here,” she
says, “base people, a lot of
older clientele.” She also
Journal/Kristy Warren
FOOD
mentions the big base of
regulars.
“Pretty much when they
pull their car into the park
ing lot we know what they’re
going to get when they walk
in the door.”
She believes the draw is
the freshly baked product,
quiet atmosphere, free wi-fi,
and the classical music they
play.
Because everything is
baked fresh daily, any left
over food at the end of the
day is donated to soup kitch
ens and churches.
“Occasionally a mom’s
group will call,” says
Sanders, “and we’ll set
something aside for them.”
Lisa Marie Usher, Director
of Catering, is energetic
and animated when talking
about the catering offered by
ABC. She says they have a
catering project almost daily
and their primary catering
clientele consists of doctor’s
offices and hospitals.
She lists some of the more
popular catering choices.
The “Sunshine tray” com
bines pastries, muffins and
danishes. Sandwich trays
can be made with any sand
wich from the menu, with
toppings such as lettuce,
tomato and onion on the
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“Sandwich trays look
really nice on a table,” says
Usher. “The presentation is
beautiful.”
She was working on
“Boxed lunches,” which con
sist of a sandwich, chips, and
a cookie and “are great for
kids’ school trips.”
Catering orders are for
groups from six to 600 peo-
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Journal/Kristy Warren
Joe Bishop, News Director at WNNG AM 1350 broadcasts
his morning show from Atlanta Bread Company Monday
- Friday 10-11 a.m. Thursday’s guest was Chief Robert
Singletary of the Warner Robins Fire Department.
478-987-2428
Remember For Your Convenience
WE’RE OPEN EVENINGS! 1
•Hot & Cold Sandwiches"
(Many to Choose) w
Judy’s Choice This Week:
turkey and swiss w/ pickles & chips -$4.50
•Hot Soups (Made Fresh Daily)
Cup-$2.50 • w/meal-$1.50
•Kids Menu Available
plus Salads • Desserts • Drinks
WEDNESDAY, AUGUST SO, 2006 ♦
pie.
During the holidays, their
“Build Your Own Baskets”
are popular, especially
around Easter, Usher says.
You can choose pastries,
muffins, cookies, etc. and a
pound of coffee and an ABC
mug makes a nice addition
to the basket. For full res
taurant and catering menus,
visit atlantabread.com.
5B
Jouraai/Kristy Warren
* ■PICKUP
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■ HOME *
jm. 41
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