Charleston-based Root Baking Co., owned by Chris Wilkins and Nicole Lewis, is opening on Thursday, September 20, on the second floor of Ponce City Market’s central food hall. Atlanta now serves as Root Baking’s headquarters. The bakery and cafe take over the former Atlanta Gallery Collective space next to the Mercury.
Root Baking offers daily-baked breads and pastries in its retail shop. Shoppers can watch the grain milling process and baking through the glass windows.
The cafe opens for breakfast, lunch, and dinner and happy hour on weekday evenings and Sunday brunch. Expect dishes like a granola and yogurt bowl with tahini and turmeric seed, za’atar roasted chicken, and a vegetable-heavy grain bowl on the menu. Wilkins and Lewis also plan to host occasional pop-up dinners featuring local and regional chefs.
The couple opened the bakery in 2015. Root Baking features breads and baked goods using heirloom and sourced grains they mill themselves from Anson Mills out of Columbia, South Carolina and Geechie Boy Mill based on Edisto Island, 50 miles south of Charleston.
In a February interview with Charleston City Paper, Wilkins explained their move to Atlanta was due in part to Charleston’s seasonal tourist economy which made it difficult to “pay the rent.”
Take a look at the menu:
Bakery and cafe open for breakfast and lunch Monday-Wednesday, 7 a.m. to 8 p.m.; Thursday-Saturday, 7 a.m. to 10 p.m.; Sunday, 8 a.m. to 8 p.m.
Happy hour Monday-Friday, 4 p.m. to 6 p.m.; Dinner Thursday and Friday, 5 p.m. to 10 p.m.; Sunday brunch, 8 a.m. to 8 p.m.