What to do with extra eggs?

It all started during Thanksgiving of 2005, when Geoff and Katie Melkonian needed to use up the extra eggs from their holiday cooking. The result was a batch of delicious pumpkin bread baked using Katie’s grandmother’s recipe. Along with Geoff’s sister, Wendy, the Melkonians tested more recipes, and soon, a family of breads was born, each more creative and delicious than the next. The word spread quickly: Breadwinner Breads were the best tasting breads in town. Fulfilling orders was a race against time. The media was abuzz! After being featured on the Food Network, Today Show, and as one of Oprah’s “Favorite Things,” the Melkonians knew they had something great. It was only fitting to open their first shop right in the heart of Sandy Springs.

A Café is Born

The baked goods were selling like hotcakes (well, more like breadcakes)! But still, customers wanted more. That ‘more’ became Sandy Springs’ own Breadwinner Café and Bakery which opened its doors in October of 2010. The cafe quickly became the “it spot” for lunch, offering a bountiful selection of homemade soups, salads, sandwiches, sides, and, of course, their signature breads. Today, more than a decade later, Breadwinner Cafe and Bakery is still the “it spot” for lunch and the Melkonian Fine Food Group has expanded its brand with new concepts, adding Farm to Ladle in 2016 in midtown and Alpharetta, in addition to growing its robust catering and gourmet to-go business. 

As Breadwinner continues to expand, one thing will never change: the people behind the brand. From the homemade breads that put them on the map, to the soups, salads, and sandwiches made fresh, in-house daily, Breadwinner will always remain a family kitchen at heart.