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There is now a CONTENT FREEZE for Mercury while we switch to a new platform. It began on Friday, March 10 at 6pm and will end on Wednesday, March 15 at noon. No new content can be created during this time, but all material in the system as of the beginning of the freeze will be migrated to the new platform, including users and groups. Functionally the new site is identical to the old one. webteam@gatech.edu
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Atlanta, GA | Posted: November 26, 2012
Amelia Pavlik
Institute Communications
404-385-4142
Summary Sentence:
From the signature sweet potato biscuits to the made-to-order breakfast sandwiches with all the fixings, the baked goods and delicious dishes of Highland Bakery will soon be served at the restaurant’s new campus location.
Full Summary:
From the signature sweet potato biscuits to the made-to-order breakfast sandwiches with all the fixings, the baked goods and delicious dishes of Highland Bakery will soon be served at the restaurant’s new campus location.
Highland Bakery ConstructionFrom the signature sweet potato biscuits to the made-to-order breakfast sandwiches with all the fixings, the baked goods and delicious dishes of Highland Bakery will soon be served at the restaurant’s new campus location.
The bakery, which is set to open in early 2013, will take up residence in the Bradley Building where Junior’s Grill was located.
“We knew that the restaurant that filled that space had to be special,” said Rich Steele, senior director of Auxiliary Services. “Highland Bakery is an Atlanta institution, and we’re glad it will be making a more permanent home on the Georgia Tech campus.”
Tech’s partnership with the bakery began in the late 1990s when kiosks in the College of Architecture and College of Computing opened. The first Highland Bakery restaurant on Highland Avenue opened in 2004, and locations in Midtown and Buckhead have opened in recent years.
While the kiosks carry the bakery’s grab-and-go sandwiches, coffee and pastries, the new Tech location will be a full-service restaurant, offering most items found on the bakery’s menu. The 4,000-square-foot space will also feature a conference room to provide a space for faculty and staff to conduct lunch meetings.
“By having a centralized location with broader production capabilities, our thought is that we might be able to start offering more diverse and fresher foods at the kiosks across campus,” Steele added.
In other dining news:
