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Ever been to The General Muir and wondered where the rye bread used for the pastrami sandwich or the sesame bun for the burger comes from? Look no further! Meet TGM Bread and find out more about their delicious company.
We all know and love The General Muir. What appealed to you about opening a bread company?
Our original goal was to provide fresh baked bread for our restaurants daily.
How long have you been open? How have things changed over the years?
8 wonderful years! We have gotten way busier
What is your favorite dish/recipe to make with TGM Bread?
It would definitely be a burger on our sesame seed bun or scrambled eggs with grilled English muffins. I am also a big fan of the freezer clean out stuffing at Thanksgiving. All of the snugget pieces of bread come in handy!
What does being a part of the local food community in Atlanta mean to you?
The connection between our staff and the community is something I personally look forward to every week. As you know, we are involved in the local farmers markets. Each week we provide to numerous people. Some loyal patrons, some first timers. I have watched guests' children grow up from across our table. To be able to connect with them, to share food is the whole reason I'm in the food industry.
What makes your product stand out from the rest?
Happy Bakers, Make Happy Bread! Our small team has been with us a long time.
What does a typical day look like for the bakery?
Every day is Groundhog Day at the bakery! Packing and pulling orders starts at 5:30 am. Once the delivery trucks go out, soup prep begins for lunch service. The first bakers start to filter in around 8 am. We fire up the deck ovens to begin baking off Little Sparrow's demis and our lead baker begins to mix. As the next round of staff comes, they prep pans, weigh and shape dough. The retail store opens at 11 am and our daily lunch rush from the CDC comes until 3 pm. Breads begin to get baked off while the deck oven steams and chimes. Around 5 pm a batch of bagel dough is made and the next shift of bakers come. The two teams gather around the bench to hand roll up to 1,000 bagels together, before the dayshift departs. More dough is mixed, shaped and baked as the night shift closes out the day. A small crew of night packers will begin at 5 pm. Throw in a couple of busy farmers markets on the weekend and you get the gist.
