We're proud to have Pastry Chef Chris Marconi at the helm of the Bakery at West Egg. Chef Chris came to us from Hugh Acheson's Empire State South, where she established the pastry department and served as Pastry Chef for over a year. She began her formal pastry training under Chef Jonathan St. Hilaire at Trois, creating desserts and breads for the Concentrics Restaurants group. She later became head of the pastry department at Concentrics' Parish Foods & Goods under Chef Nick Melvin.
Our foray into cupcakes started years ago with a grandmother's recipe for Coca-Cola cake. In addition to Coca-Cola, our award-winning cupcakes have grown to include a rotating selection that might include red velvet, vanilla buttercream, chocolate cream-filled (with the classic squiggle on top), snickerdoodle, german chocolate, black bottom, orange creamsicle, hummingbird, carrot, grasshopper, coconut, cherry Coke, lemon, cookies & cream, strawberry, or Mexican chocolate. Giant cookies may include oatmeal butterscotch, chocolate chip, bacon ginger, peanut butter, and oatmeal cranberry. You'll find muffins, scones, banana bread, and coffee cake to accompany your Batdorf & Bronson coffee. Other desserts include a double chocolate porter cake made with Atlanta's Red Brick Double Chocolate Oatmeal Porter, caramel cake, an espresso cheesecake made with locally-roasted Batdorf & Bronson espresso, banana pudding with homemade vanilla wafers, red velvet whoopie pies, buttermilk biscuit bread pudding with chocolate "gravy", and seasonal pies. We make our own vanilla soft serve ice cream, which is available on its own, topped with chocolate, salted caramel, or brown sugar bacon, or in a Mexican Coke float. We also use it for milkshakes including orange creamsicle, Ghirardelli chocolate, and coffee made with freshly-pulled shots of Batdorf & Bronson espresso. Borrowing from the bakery, our cocktail menu includes boozy shakes such as bourbon chocolate, rum coconut, sweet tea (made with housemade sweet tea liqueur), and bitter orange (with Aperol).
All of our desserts are made in house, change regularly, and are subject to availability. At least 48 hours notice is requested for large and special orders. Please call 404.872.3973 to place orders (so that we may give you proper attention on the phone, please do not call with bakery orders until after 3:00 pm on Saturday and Sunday or between 11:30 am and 1:30 pm on weekdays). We will need a credit card number to reserve your order, but we will not charge that card unless you fail to pick up your order. If you have any questions, please feel free to contact us at firstname.lastname@example.org