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903 Peachtree Street NE
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Bakeshop : Bakeries, Atlanta, GA
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by shert at Citysearch
Good but pricey
I went here one morning in search of a perfect patisserie. This place has all the makings for it, but it was VERY expensive! We ordered blueberry muffins, ham and cheese croissant, and a cheese danish. All good, but overpriced. We could get the same quality at Au Bon Pain for half the price probably.
by LAFloo at Citysearch
Please work on the service
I so much want to love Bakeshop. I want it to be my go-to place in the neighborhood. I can over look the fact that the sandwiches are nothing special (though the pastries and bread are pretty good). But, the service is such a disaster and it drives me crazy.Whether they're busy or not, the staff at Bakeshop seems to have no efficient routine for filling one's order in a moderately fast manner. Sometimes there's no one around to take your order and you stand and wait and wait and wait. Sometimes you stand in line while an employee takes orders and you wait and wait and wait. Sometimes your order is taken immediately and then you begin to wait and wait and wait. I can't understand why the management doesn't take note of this as going to Bakeshop is an entirely frustrating experience. Just getting a cappuccino and a loaf of bread to go this morning took 20 minutes. And there were only 2 people in front of me in line.I want Bakeshop to be fabulousbut it just isn't....
by Jackson02 at Citysearch
Good food, bad service/venue
I've been eating at Bakeshop since the day they opened, since I live nearby. At first, this place was a dream-- delicious, non-candied tasting pastries that were always fresh. And to be honest, this place is still delicious-- my qualms have NOTHING to do with the food.However, a few months after opening, they switched the ordering style: instead of asking the employee to get your pastry from behind the glass case (like most places), you now get your own from a table. I'm sure this is to expedite the ordering process, but the problem isflies. The past five or six times I've been in bakeshop, I've seen flies landing on the table of unprotected food and had to turn around and walk back out-- as delicious as their food is, seeing flies land on a quiche kills your appetite pretty quickly. I wish they'd get some glass coverings to go over each tray-- a simple solution to a very big problem, in my opinion.The service is also incredibly slow. I was there on a Saturday morning-- they were busy, but not *packed* by any means. A slow and steady stream of customers. My friend and I ordered a breakfast sandwich and French toast. It took over forty-five minutes for our food to get to us, and it came with no apology for the wait.The quality of the pastries in the case seems to have gone down too-- when they first opened, a lot of their dessert items came in cute little jars, the case was always packed, the cakes looked delicious. Now the cakes look old and poorly made, the desserts look like they could have been previously frozen, and the offerings are sparse.Again-- the food here is great. I really enjoy it. But the declining quality or the staff and venue makes me question if it will be able to keep it's head above water for long. I'm sure a lot of these changes were made to be more cost or time efficient, but unfortunately, it makes me want to spend *less* of my money and time there....
by Sarah Ann Soffer at Citysearch
The sweetest choice in town
Was it the samples of cheddar bacon bread on display when I arrived? Was it the free coffee I received with my first check-in on FourSquare? Was it the fact that cutie Andrew Lincoln from Love Actually was dining right next to me outside? Perhaps it was all of the above, but whatever it was, something about Bakeshop made me just stop and smell the pastry. The creative genius of former Trois pastry chef Jonathan St. Hillaire, Bakeshop comes up a clear winner. From the Ham & Gruyere croissant sandwich, to the fried egg sandwich or the chocolate almond croissant, I was hooked with a capital H. Every bite was perfectly laced with sweet, savory goodness and all I wanted was more. A great location in midtown, with hip, modern décor, this gem in the city is not to be missed. Bonus: Check out the summer cooking classes they offer with chef Jonathan St. Hillaire himself, where you can master everything from the French baguette to tarts and croissants. Bites and libations included, of course. Insider Tip: First and Fifth check-ins on FourSquare receive free coffee and the Mayor gets free dessert!
by noduh at Citysearch
What a joke. - why isn't ZERO stars an option?
Dining-in: Ordered salad from board. Romaine, tomato, onion, croutons and parmesan dressing. $7 - got small carryout tray contained 4 leaves of bibb lettuce, cheese, dry old onions, cherry tomatoes. no dressing, no croutons. Asked about the cheese - counter personnel thought maybe I was speaking in tongues. Asked again - pointed to salad I ordered on board. Told him to forget it but I could remove the rubbery looking thick slices of processd jack cheese with my own hands. Mentioned the greens. He disappears and comes back with no answer. Again - i say forget it, but what about the croutons - and dressing. I said I wanted the salad I ordered - from the board; this isn't a salad bar. He got me some stale to the point of hard to bite or chew toasted baquette slices. Dressing that came was a vinaigrette. I said NO - the salad you portray as for sale on your board features parmesan dressing. This was clearly a red wine vinaigrette. I held it up for him. He said, ""oh I dont' know what that is."" Ultimately i paid and walked because the line was building up so much and I felt like Michael Moore doing an expose on their lameness. Ham and cheese croissant was neither a good croissant or good ham. i can get better ham at the Boar's Head counter at Publix. Croissant was flaky, but after waiting an eternity for the sandwich to be warmed, the cheese inside was still half melty and half hard. Ick. The can of diet coke was the hi-light. These people need to up their game - their lack of parking and lack of ability to run a food business should put them out of business within a year unless they take a good hard look at the situation. There are unemployed foodies who can work a cash register who would swiftly realize that what they are slopping isn't what's on the menu. This is an insult to all paying customers. is their pastry good? Who cares? I won't darken their door again on general principle.
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