The counters in Atlanta worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Atlanta worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Linton Hopkins' Holeman and Finch Bread bakery in Buckhead, Atlanta runs naturally leavened sourdough, viennoiserie and a pastry programme attached.
Worth the queueCountry sourdough loaf
TipWholesale-leaning; the public retail counter runs Wed to Sat. Phone ahead for whole loaves on Friday and Saturday morning.
Henri's Bakery in Buckhead, Atlanta has run since 1929 with French pastries, European cakes and the po'boy sandwich that became the cult lunch order.
Worth the queuePo'boy sandwich
TipThe po'boy with daily-baked French roll is the order; cakes book ahead for celebrations. Counter ordering.
Alon Balshan's bakery in Morningside, Atlanta opened 1992 and runs European-style breads, viennoiserie and a prepared-foods counter. Booking recommended.
Worth the queueAlmond croissant
TipThe almond croissant is the canonical morning order. Prepared-foods counter does Friday-night roast chicken and sides.
Five Daughters Bakery at Ponce City Market in Atlanta runs the Hundred Layer Doughnut, a three-day fusion of croissant and doughnut with 144 buttery layers.
Worth the queueHundred Layer Doughnut
TipTop items often sell out by mid-morning Saturday. The classic Hundred Layer Doughnut is the marquee order; rotating seasonal fillings change weekly.
Southern Baked Pie Company in Buckhead, Atlanta runs Amanda Wilbanks's Gainesville-born pie line from a chic Peachtree counter: caramel pecan.
Worth the queueCaramel pecan pie and original buttermilk pie
TipReserve whole pies 48 hours ahead for Thanksgiving and Christmas. The caramel pecan and original buttermilk are the year-round picks.
Sarah Dodge's Little Tart Bakeshop in Atlanta opened 2010 and runs a French-leaning pastry programme with bostocks, kouign-amann and naturally leavened bread.
Worth the queueBostock
TipKrog Street Market and Decatur sister stalls run the same morning bake. The bostock with bitter orange marmalade is the move.
The General Muir at Emory Point in Atlanta opened 2013 with hand-rolled, kettle-boiled New York bagels and a full Jewish deli menu under chef Todd Ginsberg.
Worth the queueEverything bagel with lox
TipBagels often sell out by 13:00. Reuben and pastrami sandwiches anchor the lunch counter. Buckhead sister location runs same hours.
Kamal Grant's Sublime Doughnuts in West Midtown, Atlanta opened 2008 with hand-fried, filled doughnuts. Open daily 06:00-22:00. At 535 10th St NW.
Worth the queueA-Town Cream Doughnut
TipOpen until 22:00 daily. The A-Town Cream is the canonical order; rotating seasonal flavours change weekly.
Revolution Doughnuts in Decatur, Atlanta runs scratch-fried doughnuts with both traditional and vegan options. Counter ordering since 2012. Family-friendly.
Worth the queueBrown butter glazed doughnut
TipThe vegan brown butter glaze is the cult order. Sells out by 12:00 weekends. Cash and card.
Le Petit Marche in Kirkwood, Atlanta runs a French-leaning bakery and brunch counter with pastries and breakfast sandwiches since 2010. Neighbourhood gem.
Worth the queueCroissant breakfast sandwich
TipCash and card. The croissant breakfast sandwich is the cult order. No reservations; line builds Saturday by 09:00.
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