The Bread House

We’re always changing things up over here. With that being said we are refurbishing the upstairs and are selling this awesome, funky chandelier! From top to bottom it’s 9 feet. Message us if interested!

This week’s take and bake dinner: Chicken Alfredo with bacon, Cremini mushrooms, spinach, garlic herb gremolatta, and shaved Parmesan! It comes in two sizes: -Small (serves 2-3), $20 -Large (serves 4-6), $25

Meet the Team Monday: Chef Adrienne DiNella After realizing her longtime hobby for cooking was more of a passion, Chef Adrienne left Tulane University in New Orleans where she was working towards a pre-medical degree to pursue her true calling. Her career started at the international Culinary Center’s (formerly the FCI) Bay Area California campus in pursuit of a culinary arts degree. While there she worked with various notable chefs including Jacques Pepin, Cesar Casella, and... several others. She interned in various restaurants in the Bay Area and worked with Brad Farmerie assisting in prep for test recipes in his Napa Valley restaurant, The Thomas. She eventually moved to Austin, TX where she was mentored by Justin Rupp at Olive and June and eventually work her way up to being a valuable assistant to the chef. It would be at one of Sean Cirkiel’s restaurants, Chavez, that she would finally earn the esteemed position of Head Chef. Born and raised in Southwest Georgia, Chef Adrienne moved back in 2017, took a job at The Bread House, and has yet again worked her way up to Head Chef. Chef Adrienne sees food not just as a means of sustenance or basic need, but as an art and form of self-expression - Stay tuned for her new seasonal menu coming very soon!

Celebrate both Giving Tuesday and National Pie Day with a slice (or two!) at The Bread House--a health-conscious bakery and farm-to-table restaurant that supports the mission of GraceWay Recovery Residence. #ILoveABY

Why hello there, 2021! We think you’re going to be a good one.

Happy National Pie Day - Come celebrate with a slice of caramel or buttermilk pie!

This week’s take and bake is a drop biscuit chicken pot pie packed with tons of chicken and veggies! It’s a great twist on a classic comfort food favorite and just the thing to beat this cold weather It comes in two sizes: -Small (serves 2-3), $16 -Large (serves 4-6), $22

Hey everyone, we are closed until Tuesday, the 5th! We’ve been getting a lot of calls and people coming by wondering if we are open, but we are just up here doing some deep cleaning before we ring in the new year!! Sorry for any inconvenience - See you on the 5th!

We hope you all have a wonderful Thanksgiving tomorrow! If you have relatives in town today, bring them to the BH for some lunch - We’ll be sure to make their visit memorable! ****Edit: We will also be closed on Friday!!!!

Our soup of the day today and tomorrow is a new take on an old Fall favorite: Apple pumpkin bisque with croutons and pepitas!