GA Voice - - 2015 Georgia Voice -

two half-bis­cuits topped with ba­con, eggs and house-made sausage gravy. And if you par­tied a lit­tle bit too hard the night be­fore, go for the hang­over helper—three scram­bled eggs loaded with ba­con, sausage, ham, mush­rooms, pep­pers and cheeses and topped with pico de gallo.

(www.maxswine­dive.com) takes sec­ond and (www.poor­calvins.com) fin­ishes third. PA­TRIC BELL-GOOD, MAX’S WINE DIVE

Chef (fol­low him on Twit­ter @Che­fPa­tricBGood) fell in love with cook­ing at 12 when he took the top prize in a school bake-off with his banana nut bread. He honed his craft while study­ing at the Art In­sti­tute of At­lanta’s School of Culi­nary Arts, grad­u­at­ing with hon­ors in 2002. His cook­ing has been rec­og­nized as “One of the Best Break­fasts in Ge­or­gia” from South­ern Liv­ing, “Best Break­fast” from Jezebel, and he’s been an Eater At­lanta “Hottest Chef Com­pe­ti­tion” semi-fi­nal­ist. He was also last year’s Ge­or­gia Voice run­ner-up in this cat­e­gory.

Pa­tric Bell-Good

Sec­ond place goes to of 10th and Pied­mont (www.eatou­tat­lanta.com/ 10th-pied­mont) and of Poor Calvin’s (www.poor­calvins.com) com­ing in third. HIGH­LAND BAK­ERY

Ge­or­gia Voice read­ers can­not get enough of (www.high­land­bak­ery.com) good­ies, vot­ing this the Best Bak­ery since 2011. The les­bian-owned busi­ness mills its own chem­i­cal-free grains to make ev­ery­thing from cin­na­mon rolls to rose­mary gar­lic bread. This busi­ness also bakes its own bagels and spe­cial­izes in cre­at­ing just about any kind of cus­tom cake you may de­sire. Blue­berry crumb cakes, mini donuts, scones and muffins are also made from scratch all day, ev­ery day.

High­land Bak­ery’s

Tak­ing the sec­ond and third place spot are

(www.south­ern­sweets.com) and (burly­bak­ers. com). Both these busi­nesses have suf­fered tremen­dous set­backs this year—Nancy Cole, owner of South­ern Sweets, died July 17 af­ter

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