City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Swit Bakery & Cafe to open this month (and more news)

373009_203003899716386_1799672602_nBy month’s end, Swit Bakery & Cafe will be serving a host of European-inspired breakfast, brunch and lunch items on the Westside.

After graduating with a biology degree from Georgia Tech, partner Ewelina Kieley chose to pursue another life course. Following in the footsteps of her father, a chef at Proof of the Pudding, she entered the food industry. To do so, she joined forces with her fiancée’s mother and her daughter, who is a business major.

The bakery’s name draws inspiration from Kieley’s native Poland. In Polish, Swit translates to “break of dawn,” apropos a breakfast/brunch spot.

Swit Bakery & Cafe will serve what Kieley calls “old-world-style breads that have a crusty exterior, complex flavors, and are soft and moist inside.” An assortment of croissants, jam-filled doughnuts, cakes and other pastries will also be available. The kitchen will stand ready to whip up sweet and savory crepes, open-faced snack sandwiches and heartier closed sandwiches like the Croque Monsieur.

Swit will brew Counter Culture coffee and promises to add mimosas and Bloody Marys to the beverage menu once its liquor license receives final approval.

7:30 a.m. – 5 p.m. Mondays-Fridays, 8 a.m. – 5 p.m. Saturdays, 9 a.m. – 4 p.m. Sundays. 1000 Marietta St., Atlanta. 678-974-8748. $-$$.

In other news:

  • The creators of Yumbii food truck now bring us gourmet franks at their new YumDiggity stand inside of Sweet Auburn Curb Market. The menu offers a variety of brats, sausages and franks containing no MSG, fillers, artificial flavors or animal by-products. Try the signature frank topped with housemade currywurst ketchup or build your own with an assortment of toppings. YumDiggity’s stand has counter-style seating and is designed with a city landscape that includes prominent Atlanta buildings like the Bank of America’s. 11 a.m. – 3 p.m. Mondays-Saturdays. 209 Edgewood Ave., Atlanta. 404-681-5080. $.
  • After losing pastry chef Cynthia Wong to Empire State South last summer, Cakes & Ale recently hired Eric Wolitzky to fill that role. Wolitzky competed on the first season of “Top Chef Just Desserts” and relocated to Atlanta from the bakery/cafe Baked in Red Hook, Brooklyn.


Mother Clucker Fried Chicken Festival

Chef Ron Eyester of Rosebud will host a festival dedicated to fried chicken on Mar. 31. He challenges local chefs to fry up their best bird for tasting. The participants currently include:

  • Linton Hopkins, Holeman & Finch
  • Jordan Wakefield, Meehan’s Public House
  • Suzanne Vizethann, The Hungry Peach
  • Justin Keith, Food 101
  • The Fox Brothers, Fox Bros BBQ
  • Matt Coggin, DBA Barbecue
  • Matt Swickerath, Valenza
  • Stephen Herman, Haven
  • Asha Gomez, Cardamom Hill
  • Terry Koval, Farm Burger
  • Darrell Rice, Tavern 99

Tickets, available online, will include two Jim Beam drinks or two SweetWater Brewing Co. beers. Additional beverages available for purchase. 2-6 p.m. Mar. 31. 1397 North Highland Ave., Atlanta. (Held in a tent in the lot next to Rosebud.) $35.

2 comments Add your comment

[...] Atlanta Journal Constitution (blog) [...]


March 14th, 2012
7:06 am

The Five Seasons Brewery in the Prado used to serve “French Fried Chicken”. It was a very young organic bird (from N.C.), sized for one diner. I believe it was briefly poached, then fried (whole) with a light batter. The best way to eat it was to tear into it with your hands. A very interesting way to fry chicken. The cooking technique described above is only a guess on my part.