Colette Bread and Bakeshop
Bakery · Atlanta
636 N Highland Ave NE, Atlanta, GA 30306
Highlights
Freshly baked breads, pastries, and seasonal fruit/veg goods
Freshly baked breads, pastries, and seasonal fruit/veg goods
"It’s not unusual to see a line of stroller-wielding locals curving out the door of this Poncey-Highland bakery on weekends. And when you see them exiting with fresh loaves of bread and giant cinnamon rolls topped with sour cream icing, take it as a sign to do the same. Colette incorporates fresh fruits (brioche tarts overflowing with sweet strawberry fillings) and vegetables (deliciously spicy shishito pepper scones) into their baked goods. The order counter sits just in front of the open kitchen, so you’ll get a front row view of a team of bakers kneading dough and pulling trays of freshly baked pastries out of the oven." - juli horsford
"If you're strolling down Poncey-Highland and catch a whiff of baking bread, then follow that smell into Colette's. Inside the small bakery, you'll see your future strawberry danish in progress: workers knead dough and pull trays from the oven. The offerings change frequently, but if the giant sour cream cinnamon roll is available, get it. And know that Colette's is the kind of bakeshop where you can't go wrong, especially since a lot of their pastries incorporate fresh fruits (sweet brioche tarts overflowing with housemade strawberry fillings) and vegetables (think spicy shishito pepper scones). photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair Pause Unmute" - Juli Horsford
"Sarah Dodge didn’t want to open a bakery, but she did, and Atlanta’s better off for it with her seasonal focus and quality-over-quantity approach. That is to say, the seat-less Poncey-Highland storefront sells out quickly, but it’s worth the effort for one of those galettes, cinnamon buns, or savory tarts." - Lia Picard
"Run by baker Sarah Dodge and located in Poncey-Highland, this recently opened shop—born out of a long baking journey and a micro-bakery delivery service—quickly developed a devoted following, often selling out pastries and drawing lines during its limited retail hours. The operation balances a stable wholesale business (supplying local spots like Portrait Coffee and Capella Cheese) with a growing retail presence, and the owner relishes the neighborhood connections despite being an introvert. The kitchen focuses on seasonal, market-driven baking: examples include pain au levain topped with late-season tomatoes, savory galettes with chèvre and roasted shishito peppers finished with hollandaise, and staple items such as biscuits, sourdough, and cinnamon rolls. The shop’s interior mixes vintage charm and modern touches—green-and-white checkered flooring paired with white subway tile and brass accents—and the baker emphasizes butter and fruit over heavy sugar in her pastries. Ongoing challenges include meeting strong morning demand (plans are underway to sell bread on Tuesday evenings and to offer baking classes), but the extra space has given her room to experiment and deepen her seasonal approach." - Lia Picard
"I buy Sarah Dodge’s loaves of sourdough, sourdough bagels, and bready pastries at pop-ups and farmers markets and subscribe to her weekly bread service; Dodge is moving into a permanent location soon on North Highland Avenue to open the bakery Colette Bread." - Beth McKibben
