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Fickle Pickle owner opens new bakery on Canton Street
by Staff
June 11, 2014 10:17 AM | 3857 views | 0 0 comments | 18 18 recommendations | email to a friend | print
Owner of the Fickle Pickle and the new cafe bakery Sugar Shack in the Back, Andy Badgett, and his daughter Mary.
Owner of the Fickle Pickle and the new cafe bakery Sugar Shack in the Back, Andy Badgett, and his daughter Mary.
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Staff / Erin Gray.The Sugar Shack in the Back is located behind the Fickle Pickel in Historic Roswell and will be opening it's doors to the public on Wednesday June 11th.
Staff / Erin Gray.The Sugar Shack in the Back is located behind the Fickle Pickel in Historic Roswell and will be opening it's doors to the public on Wednesday June 11th.
slideshow
The team at The Fickle Pickle Café sweetens up Roswell’s Historic District this week with the opening of their new bakery, Sugar Shack in the Back.

Housed in The Fickle Pickle’s former event space behind the café at 1085 Canton St., the bakery will offer breakfast fare, Counter Culture Coffee and a wide variety of baked goods as well as ice cream.

Owner Andy Badgett said his sweet tooth inspired him to open a bakery. “I love dessert,” he said in a statement.

Badgett’s first culinary job was as an assistant pastry chef at a fine dining restaurant. He said he always wanted to open a bakery but thought it would be somewhere other than Roswell. However, given the success of The Fickle Pickle and how beloved their baked goods like chocolate ginger cookies and carrot cake cookies are by customers, Badgett decided it made sense to open a bakery on Canton Street.

The bakery will serve a range of breakfast items. Biscuits come four-sided and fluffy, stuffed with bacon, egg and cheese or more innovative offerings like fried green tomatoes, pimiento cheese or Brie. Just as the restaurant has made a name for itself with its crafted sandwiches, the bakery will also offer more creative bites for breakfast including their bagel bombs, which are dinner roll-sized bagels stuffed with cream cheese, bacon and scallions or pimiento cheese and jalapenos, served gooey and warm.

The bakery will also offer scones, pastries, cinnamon rolls and hot, glazed beignets, all baked fresh daily.

The bakery will serve up five or six different cookies each day, including a rich, double chocolate, gluten-free option.

Individual cheesecakes, fruit tarts, pies and an assortment of cakes by the slice, including red velvet, coconut and double chocolate will also satisfy a sugar craving.

Carmen Brady, baker with the restaurant for six years, will lead the stream of baked deliciousness.

The name for the bakery was Brady’s idea, based on the 1963 song, “Sugar Shack” by Jimmy Gilmer and the Fireballs.

The bakery is set to open Wednesday. Visit its Facebook page for specific hours and additional information.

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