Best Bread - 2010
Enjoy the bread at places like Da Marco and Branch Water Tavern? That's because it's baked locally by Slow Dough, an artisanal bakery run by Heath Wendell and Marlo Evans. Like the talented folks at Feast — which Slow Dough supplies with loaves of fresh sourdough — Wendell has taken up the craft of his ancestors. The fifth-generation baker started Slow Dough in April 2009 and quickly began to turn out the best ciabatta and baguettes in town. Restaurants like BRC and Poscol as well as bars like Anvil now stock the fresh bread, delivered daily. Recently, the bakery partnered with Georgia's Farm to Market to sell products directly to the public, so you don't have to wait until your next night out to enjoy a dreamy loaf of pain au levain.