The General Muir Is Expanding With a Bakery Next Door

The General Muir head baker Rob Alexander and the team behind the restaurant will open an adjacent bakeshop, TGM Bakery, this summer in Emory Point. The project will take over the 2,000-square-foot space that previously housed Sweet Monkey yogurt shop, which closed in February.

"Our vision for The General Muir has always been to make as much as possible in-house, including our breads," The General Muir chef/partner Todd Ginsberg said in a prepared statement. "We have a great team of bakers and were very fortunate to bring Rob Alexander on board last year to lead and grow that team. 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 became available and the wheels just started turning."

TGM Bakery will provide all of the bread for The General Muir, Fred's Meat & Bread, Yalla, and West Egg Café, and the shop will be open for limited retail hours, as well. It's a project similar to Proof Bakeshop, which the Cakes & Ale team is opening this week in Inman Park.

Alexander previously ran the baking operations at Holeman & Finch Public House and Alon's Bakery & Market. He joined The General Muir team last year.