After a successful retail test run last weekend, Rob Alexander and the TGM Bread team are planning to open the bakery on a regular basis. Beginning this weekend, TGM Bread will be open to the public on Saturdays from 9 a.m. to 1 p.m.
Starting next week, TGM Bread will host lunchtime pop-ups, Tuesday through Friday from 11 a.m. to 2 p.m. The General Muir chef Todd Ginsberg will serve up hot pressed sandwiches on the bakery's bread, complemented by tomato bisque. The General Muir partner Jennifer Johnson tells Eater Atlanta the retail and pop-up hours are permanent for the foreseeable future.
"[Customers] will be able to find a lot the items that have been well-received at the Grant Park Farmers Market, like the pain au levain (sourdough with a light sourness), as well as that same dough with Asiago cheese and cranberry walnut," Alexander previously told Eater Atlanta, explaining what to expect from the retail venture. "There will also be things like ciabatta and baguettes, as well as buns and other assorted breads that we will be making for our wholesale accounts."
While TGM Bread offers limited retail hours, the bakery's main operation is supplying products to The General Muir, West Egg Cafe, Fred's Meat & Bread, and Yalla, as well as outside wholesale accounts. The first "non-family" business to contract its services was Krog Street Market's Ticonderoga Club, which serves its spiedie sandwiches on Alexander's Italian sesame roll.