Atlanta fares well in the January issue of Southern Living magazine. Decatur was named among the top ten “tastiest towns” in the South and it doesn’t stop there. The magazine also features three Atlanta bakeries in a round-up of best ones in the South and a recipe from Empire State South’s Hugh Acheson.
To find the best bakeries in the region, Southern Living sent Bill Addison from Atlanta Magazine all across the Southern states to find the best cakes, cookies, breads, pastries and pies. While Atlanta didn’t have any mentions in the cookie category, our shops made the top five in the other three.
Alpine Bakery & Trattoria in Alpharetta earns recognition for its stellar cakes, “Bigger doesn’t always mean better, but Alpine’s ginormous masterpieces deliver on quality.” The article puts money on the Million Dollar cake. Mine is on the red velvet cake here, the one that ranked number one of my list of best red velvet cakes in Atlanta on Best of the Big A.
It should come as no surprise that H&F Bread Co., part of Linton Hopkins’ growing empire, holds its own in the bread and pastries category. Southern Living notes, “H&F brings a distinctly Southern lilt to baking, topping focaccia with peaches and elevating glazed fried apple pies into dulcet handheld delicacies.” Southern Living’s don’t-miss item here is the “Southern sandwich bread, the ideal base for the bakery’s pimento cheese.”
Atlanta also receives top marks for pie with Buckhead’s Pie Shop. Having only opened this charming little pie stop last summer, 28-year-old Mims Bledsoe made quick work of winning the hearts — and taste buds – of Atlantans. Southern Living says they love it because, “On Fridays and Saturdays, the shop keeps longer hours for ‘late-night pie.’ As people leisurely show up, the place takes on the air of an in-the-know soiree.” The suggested pie here is the coconut cream pie. My next order will be the German chocolate pie.
Hugh Acheson also represents Atlanta in the January issue of Southern Living with his Southern mac and cheese recipe. The magazine asked 10 celebrated Southern chefs to create new versions of homestyle Southern classics such as meatloaf, shrimp and grits and chicken-fried steak.
Hugh describes his mac and cheese,
This recipe’s roots are classically Southern with the hearty addition of leeks and bacon. I also like to use Canadian cheddar, which reminds me of my childhood growing up outside of Ottawa. That’s a key element to comfort food — it has that resonating chord in your history. The dish, like me, is a lot of Canada happily enmeshed in the South.
Try the recipe at home or at Empire State South. The mac and cheese will be on the menu at the restaurant tomorrow, Jan. 14. Just ask for Hugh’s mac and cheese.
And, by the way, it isn’t too late to vote for Decatur as the “tastiest town.” As of this morning, it was in eighth place. Voting runs through Jan. 31.
–by Jenny Turknett, Food and More blog