The Engelman’s Bakery was founded in 1983 by Sammy Engelman and his sister, Miriam Engelman Gur-Lavi. Both Sammy and Miriam have 200 years of bakery business in their blood; their parents ran a bakery in Israel before immigrating to New York in 1961.
After years of working in the family's bakeries, Miriam suggested to Sammy that it was time to start a new adventure … in Atlanta.
This is how I would always order my burger so making it one of our signature items makes it easier for the kitchen! Two Stone Mountain Cattle Company locally sourced pasture raised ground beef burger patties with two fried eggs, bacon, pepper-jack cheese and avocado on a fresh Engelman's challah bun. The fresh tasty bun really makes the burger and holds up to the runny egg yolk!
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At envagan, we love Engelman's Bakery! They are always there when we need them even for short notice requests. I remember the day our store was very busy and we ran out of bread. Thanks to Engelman's Bakery, no customer was left behind. They came on such short notice to support us. That's the kind of service that we love and respect, not to mention the quality is unmatched.
Their bread is always soft and fresh. Thank you Engelman's Bakery for making our business a top priority.
When you’re making a signature dish, every ingredient counts. Our Gulf Shrimp Roll doesn’t leave the kitchen unless it’s boasting a perfectly toasted and buttered Engelman’s brioche bun. We add just the right amount of soy mirin glaze, Sriracha aioli, sesame seeds, red shiso and parsley to top it off. And our B.L.FGT? It wouldn’t be the same without
Engelman’s sourdough piled high with bacon, lettuce, our signature fried green tomatoes, pimento cheese and whole grain mustard aioli. Their breads are exactly what we need to hold up the fierce handheld sandwiches we offer at Boone’s.
Here at Sweet Auburn Barbecue, we continuously seek creative and alternative ways to add a smoky layer of flavors and textures to our dishes. The sometimes-complicated smoking process leaves us with the image of mad scientist chefs in a laboratory most would call a kitchen. Whether it is cold or hot smoking, we continuously experiment with ways to evolve. And what better vehicle for our smoky creations than the perfection of Engelman's Bread?
The two dishes in the picture are our Bama Brisket Sandwich served on Engelman's Potato Buns with Arugula, Alabama White Barbecue Sauce and Fried Wontons. Our French brisket sandwiches, served on Engelman's frenched hoagie rolls, are dipped into a smoked oak Cabernet au jus and features our house smoked brisket, rosemary aioli, smoked gouda, and farm fresh arugula, confidently stands strong amongst our offerings.
Using the sugars from the wine and smokiness from the veal bones, we create that final, sweet, smoky layer of the dish that gently caresses the taste buds of our guests. The lingering smokiness created, compliments the following step when the jus is deglazed by an oaky cabernet. This process creates a beautiful pair - initial oaky wisps followed by a gentle smoky touch delivered to you on a perfectly butter toasted Engelman's French Hoagie Roll.
Crowne Plaza Peachtree City’s signature club sandwich is as comforting as it is elegant, as down-home as it is glamorous at your service worldwide. Engelman’s bread is the signature mark of this platter. In our opinion, their bakery offers the most complete line of breads in the entire country.
Turkey Club with Sweet Potato Fries avocado, lettuce, tomato, bacon, cheddar, mayo.
Your safety is part of our recipe for excellence. Please keep an eye out for products marked with an asterisk (*) as they contain SESAME, in adherence to FDA guidelines. At Engelman's, we believe in nourishing lives with not just our handcrafted baked goods, but with care and transparency. Your well-being is our priority as we continue baking with love and tradition.
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