Restaurant
Updates
by Benjamin Nunnally
I
t 's been a busy few years at Insight, and we’ve spoken to some of the best
businesses in the county as they opened and developed into some of the bestknown brands in the area. We’ve gotten a few dispatches from the field to let us
know what new features have been introduced and what’s next on the horizon:
Artisanal Baked Goods
In only a few short years,
Artisanal Baked Goods has gone
from the little corner bakery that makes
a great brioche to the little corner bakery
that supplies major bread orders to local
restaurants.
“Cheaha Brewing Company was the first
that started getting wholesale buns
consistently,” said Martin Paudrups, cofounder of Artisanal Baked Goods with his
10
brother, Teddy. “After that, word of mouth
kind of caught on.”
Now bread from the bakery is featured in
several local restaurants, from Classic On
Noble to Rack and Roll, Heroes, Back Forty
Beer and the soon-to-be-open Rosie’s
Gourmet 2 Go. The buns that go out to Back
Forty are made with grain previously used
as part of the beer brewing process, giving
them a unique flavor.
The storefront itself has changed a little;
April 2016
INSIGHT