H&F Bread Co. Wants To Produce A Million Baked Goods Per Day
June 10, 2016 | 1 min to read
The Atlanta baking scene made multiple headlines this week when reports that 2016 James Beard Award semifinalist Rob Alexander had abruptly returned to H&F Bread Co. The news was surprising in that Alexander’s most recent venture at Emory Point’s TGM Bread was only a few months old and off to a highly-lauded start. As it turns out, H&F’s efforts to become a marquee national baked goods manufacturer were enough to entice Alexander’s westward move.
We spoke with H&F Bread Co. general manager Roger Hodge about the company’s national push, a forthcoming branded flour product, and the possibility of a third production facility. H&F has a second facility under construction at 1500 Marietta Blvd. At full capacity, Hodge estimates the 50,000-square-foot space will produce one million baked goods per day with a staff of 150. Their Koenig line alone can handle up to 360,000 hamburger buns per day— a smart plan, should Atlanta’s go-to burger bun garner a similar following nationwide.
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