What’s Rising?

How are you celebrating the Festival of Lights?

The Festival of Lights means it’s time to break out the Menorahs, dreidels, and of course, the food! Celebrate the miracle of Hanukkah, from December 12 through December 20, with Alon’s Bakery & Market!

We’re serving up a specialty menu filled with classic dishes for the festivities, including Alon’s famous all-natural brisket, hand-chopped chicken liver folded with aged sherry, hard boiled eggs, caramelized onions and fresh sage, potato latkes served with applesauce and sour cream, borekas filled with feta, gruyere + parmesan or spinach + feta, babka and rugelach rolled with chocolate or cinnamon-walnut filling, and the traditional Israeli favorite – sufganiyot, a deep-fried jelly doughnut. Check out the full menu below and place your order in stores or online.

Menu is available now through Wednesday, December 20.

Check out Alon’s 2017 Holiday Guide!

‘Tis the season at Alon’s Bakery & Market and we’re thrilled to share our 2017 Holiday Guide! Preparing for the holidays can be exhausting, so we’ve created the perfect guide to help decrease some of the stress and allow more time for making memories with family and friends.

Take a look at the full guide below – or grab a copy in stores – for a thoughtful collection of gourmet menu items to complete any holiday feast and unique gift options for hostess gifts, corporate treats, party favors, stocking stuffers and so much more!

Be sure to place all orders in store or online by Friday, December 22, at 5 p.m.

Our Thanksgiving menu is here!

This Thanksgiving, let Alon’s Bakery & Market help prepare the feast! Spend less time in the kitchen and more time enjoying the company of family and friends by indulging in our endless gourmet options guaranteed to impress your holiday guests.

Be sure to place your order online or in stores by Monday, November 20, at 5 p.m.

Keep coming back for seconds

At Alon’s Bakery & Market each menu item is made from-scratch daily with only the freshest of ingredients. The popular prepared food case, at both Morningside and Dunwoody locations, boasts a rotating menu of more than 40 dishes of freshly-made options each day. Chef Alon Balshan constantly creates new dished with a twist of European flare, but also continues to serve those classic options that have been on the menu since 1992. It doesn’t matter the occasion, we’re here to customize your plate and send you on your way.

Menu highlights include:
  • Alon’s Middle-Eastern falafel
  • Salmon cakes
  • Israeli salad
  • Stuffed asiago potatoes
  • Bresaola wrapped asparagus
  • Green apple coleslaw
  • Hand carved meats
  • Vinaigrette tossed salads
  • Sandwiches and paninis
This signature offering combines gourmet menu items and a convenient, fast-casual dining experience making for an ideal on-the-go lunch, dinner or afternoon snack. It’s almost certain you’ll be back for more.  

Celebrate American Cheese Month with Alon’s

Did you know that American Cheese Society declared October American Cheese Month? It’s a true celebration of North America’s delicious and diverse cheeses and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table. Throughout the month of October, Alon’s Bakery & Market will celebrate by highlighting featured cheese selections and the farms and creameries they’re brought to us from – all thoughtfully selected by our certified cheesemonger Mary Ingersoll.

Week #1: Enjoy cheese selections from Green Dirt Farm – a quaint Missouri sheep farm producing some incredible options and a new addition to our cheese case.

Week #2: We’re staying local with cheeses from Sweet Grass Dairy. Hailing from close by in Thomasville, Ga., these folks really know how to craft some delicious picks.

Week #3: We’ll feature products from The Cellars at Jasper Hill – explore a wide variety of Vermont cheeses, which have aged exclusively within these cellars.

Week #4: Another new addition to our market, we’ll end the month with Boxcarr Creamery – these North Carolina cheesemakers bring an assortment of cow and mixed milk cheeses to Alon’s.

We take pride in our cheese program, boasting more than 120 types of cheeses, and our commitment to supporting artisan cheesemakers. Join us as we recognize the quality and diversity of American cheeses!

Can’t get enough cheese? Don’t miss our Meet the Connoisseur event on October 4.

Savannah Bee Company will sweeten your day

Mary Ingersoll, head cheesemonger at Alon’s Bakery & Market, recently had the opportunity to visit the bee garden at Savannah Bee Company, a producer of the artisan honey selection available at Alon’s. Visiting with Ted Dennard, founder and head beekeeper, Mary immersed herself in the philosophy behind the company, and caught a glimpse inside how bees live and work, experiencing firsthand the passion Savannah Bee Company has and shares with the community. The observation hive on-site is the same model the company uses for its Bee Cause Project, an organization with a goal to install observation hives in schools across the United States. The hives bring education to younger generations allowing an inside view of how bees operate and interact, and the importance they bring to the world.

If you can’t make a trip over to Savannah, several selections of the unique honey are available right here in our market, including:

Acacia Honey – From the highlands of Hungry, this honey is light with a hint of vanilla.

Wildflower Honey – A treat that originates from the mountains of Georgia and eastern Tennessee. A combination of Gallberry, white holly, sawtooth palmetto and tulip poplar makes this honey rich and delicious.

Lavender Honey – Coming to us from southern Spain, this delicate honey has a slight floral aroma with a hint of fruity flavor. It’s a perfect substitute for sugar when baking.

Orange Blossom Honey – This delight comes to us from Florida and South Georgia. A perfect addition to a bowl of fruit, this aromatic honey is fruity and floral.

Tupelo Honey – A rare honey from the southeastern swamps, which are home to the White Tupelo trees. It’s the gold standard of honey with a rich golden, buttery, mellow sweetness.

Also look for Savannah Bee honeycomb and honey straws at both Morningside and Dunwoody markets. We hope to see you soon!

Big news from our head cheesemonger – let’s celebrate!

We are incredibly proud to announce that our head cheesemonger Mary Ingersoll is among the 2017 class of American Cheese Society Certified Cheese Professionals® (ACS CCPs®) after passing the Certified Cheese Professional® Exam. This exam is the first and only of its kind established by the American Cheese Society to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. Testing encompasses a broad range of topics including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition and regulations.

Mary joined the Alon’s Bakery & Market team in September 2010 overseeing the cheese department in Dunwoody. In 2014, she moved to the Morningside location where she continues today managing the store’s stock of more than 120 cheeses – including everything from local Georgia varieties to imported selections from around the world. Her passion and determination to receive this honor reiterates our goal and commitment to provide our customers with the highest standard of quality ingredients and knowledge of product.

In celebration of receiving this certification, we will be featuring weekly cheese specials at both locations beginning tomorrow, September 12, through Friday, October 6. Each week, specific cheese selections, handpicked by Mary herself, will be offered at a 10% discount. So come by, grab some cheeses and say hello to our certified cheese professional – don’t forget the wine!

  • Week of September 11
    • Prairie Tomme – Nutty with notes of butter and grass, this cheese hails from Green Dirt Farm in Missouri. Pairs perfectly with a pinot noir and recommended for grilled cheese sandwiches.
    • Smokey Blue – Cold smoked over hazelnut shells, this intense blue from Rogue Creamery in Oregon has flavors of sweet cream, caramel and bacon. Pair with Zinfandel, Sauternes or a good bourbon or add atop a wedge salad.
  • Week of September 18
    • Tarentaise – This Alpine-style cheese from Spring Brook Farm in Vermont is fashioned after the French Abondance and named after the valley that was the source of its inspiration. Nutty and slightly spicy, try this one with a brown ale or Gammy Beaujolais. Wonderful addition to your fondue or french onion soup.  Insider note: Not only does Spring Brook Farm produce a fabulous cheese, they give back to the community with its Farms for City Kids educational program.
    • Pine in the Ash – This daring cheese comes to us from just down the road at the Capra Gia Farm in Carrollton, Ga. This ash ripened bloomy rind cheese will add excitement and stimulation to any cheese board. Bold, earthy and a hint of woodsy-ness pairs well with a Saunters, rose, honey and dates.
  • Week of September 25
    • Monte Enebro – This ash-ripened goat cheese from Spain is made by a father/daughter team. Citrusy, goaty and smooth – pair with cherries, honey and aged balsamic, Saunters or a sweet Spanish sherry.
    • Oma – This farmstead cheese is brought to us by the Van Trapp family in Vermont.  The texture is soft like a pudding, but not runny. It has a washed rind which gives the cheese a little funkiness, but remains buttery and approachable.  Try with a Belgian Ale or apricots.
  • Week of October 2
    • Rocket’s Robiola – I clearly have a thing for ash ripened cheeses! This luscious, zingy treat comes from Box Carr Creamery in Cedar Grove, NC. It’s a robiola-style cheese and has hints of almonds and light mushroom notes. Pair with a glass of pinot noir, brown ales, apricots and figs.
    • La Dama Sagrada – This Spanish goat cheese is a result of cooperative farming. The name translates to “Sacred Dame” and is worthy of such a cheese. Currently our only raw goat’s milk cheese and offers fully sweet, nutty and grassy flavor. Pair this unique selection with a porter or a dry sherry.

Market Sips Goes Off-the-Grid

Did you know we host monthly wine tastings at the Dunwoody Wine Bar? An intimate evening filled with wine education and tasty pairings of gourmet cheeses, Market Sips provides the opportunity for customers to learn more about the handpicked wine selections offered at Alon’s Bakery & Market. The unique wine program at Alon’s offers a diverse collection of wines from regions around the globe – perfect for accommodating any occasion or budget.

This month, join us for a taste of Spain on Thursday, August 17, from 7 to 8:30 p.m.! The tasting will feature boutique Spanish-style wines and an assortment of Spanish cheeses. Bacco Fine Wines, alongside Alon’s wine director Stephanie Northrup, will be pouring a lineup of off-the-grid wines from the Rioja, Penedes, Priorat and Galicia regions. Each of the hard to find wines featured will be available for purchase following the tasting. Tickets are $25 per person, so mark your calendar and reserve your spot via Opentable here!

Can’t make it this month? Keep an eye on our Facebook page for details on September’s Market Sips.