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Alon’s Bakery and Market to Participate in International Bakery Open House | Restaurants

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Alon’s Bakery and Market to Participate in International Bakery Open House
Restaurants
Alon’s Bakery and Market to Participate in International Bakery Open House

ATLANTA -- Alon’s Bakery and Market in Atlanta is one of 55 bakeries participating in The Bread Bakers Guild of America’s 2nd Annual International Bakery Open House on Saturday, October 20.  Guild member bakeries in 27 US states and 3 Canadian provinces will take part in the open house, which is part of The Guild’s 2012 event series, The Cereal Series: Going With the Grain.

The Guild-Wide Bakery Open House was conceived as a way to bring communities to their bakeries, as well as to champion the cause for locally made bread.

Both locations of Alo’s Bakery and Market are participating in the open house. From 8 a.m. to 12 p.m. at the Dunwoody location, guests can watch as Owner Alon Balshan bakes flatbread and focaccia in the wood-burning oven and enjoy a tasting of flatbreads, cheese and hummus. Cookies and beverages will also be available to sample during the day.  From 1 p.m. to 5 p.m. at the Virginia-Highland location, Balshan will mix and bake baguettes. Beverages and samples of house-made marmalades, hummus and cookies will be available. Both events are free and open to the public. Spots are limited and guests are asked to RSVP by Wednesday, October 17 online.  

“We’re very excited about participating in The Guild’s Bakery Open House,” says Balshan. “We look forward to giving our guests the opportunity to learn more about artisan baking.”

The Bread Bakers Guild of America led the bread renaissance that occurred during the evolution of high-quality artisan foods in 1990s America, a time when Americans began to learn about crusty, well-fermented hearth breads, flaky laminated croissants, and Danishes.  Since then, The Guild has tirelessly promoted artisan baking education, and the result is evident in many communities across the nation where people can expect and enjoy a hearty pain au levain or delicate brioche.

The Guild has over 1,300 members in the United States and 16 other countries, including Canada, France, Colombia, Nigeria, Japan, the United Kingdom, and Australia. Guild membership benefits include a cutting-edge quarterly magazine, Bread Lines, access to baking formulas from Bread Bakers Guild Team USA and WheatStalk 2012, and a dynamic online forum dedicated to the exchange of baking knowledge. 

The Cereal Series: Going With the Grain is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” For the full 2012 regional events calendar, please visit www.bbga.org.

The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods.  It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.

In Dunwoody, Alon’s is located at 4505 Ashford Dunwoody Road NE; 678-397-1781. The store is open Monday through Friday from 7 a.m. to 9 p.m., in Saturday from 8 a.m. to 9 p.m. and on Sunday from 9 a.m. to 7 p.m. In Virginia-Highland, Alon’s is located at 1394 N. Highland Avenue NE; 404-872-6000. The store is open Monday through Friday from 7 a.m. to 8 p.m., on Saturday from 8 a.m. to 8 p.m. and on Sunday from 9 a.m. to 4 p.m. For more information, visit www.alons.com

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