Atwater’s is excited to have been chosen for Baltimore Magazine’s annual Best of Baltimore list! We took home honors as both the editor’s and readers’ choice winner in the Soup category. Being a part of the Baltimore community is very important to us as a company. We thank our amazing customers for encouraging us to strive for even greater success by supporting us through the years. We also thank our incredible staff for getting us to where we are with their constant passion and excitement. We raise a cup of soup to the great things to come!
The Big Kitchen has been working hard to cultivate some of our own produce and herbs. We began our farm project earlier this year under the guidance of Sam our head farmer. We grow lettuces, cherry tomatoes, herbs, and some peppers. This has been an exciting project and one we look forward to sharing with our customers. Local food, grown right in our own backyard!
Coming soon! This crowd pleasing favorite combines the slight spice of pepper jack cheese, the smoothness of avocado, and the crunch of fresh coleslaw. We serve this gem on our Raisin Pumpernickel bread to give that extra flavor. You may be a little skeptical of the Raisin Pumpernickel choice, but trust us when we say the bread makes the sandwich. Find this summer classic on our menu in the coming week!
As the days get hotter there’s never been a better time to stop in and grab some ice cream from Atwater’s! Scooped for you at our Belvedere, Falls Rd, and Canton Crossing locations. Local eggs, milk, and cream. Certified organic sugar. Churned one small batch at a time at the Big Kitchen in Baltimore.
Spring has sprung! Enjoy the fresh flavors of our Bibb, Beet, and Asparagus salad. A true spring meal. Fresh asparagus, golden beets, crunchy pistachios, goat cheese, crisp bibb lettuce, and a hard boiled egg topped with lemon dill vinaigrette. Available on the menu now at any Atwater’s location.
This Thursday & Friday we will have special Orioles cookies and cupcakes available. Celebrate Opening Day with some delicious Birdland pride!
There’s nothing more satisfying than a delicious, hearty sandwich. All of our sandwiches at Atwater’s are made from scratch right down to the bread they build on. Our Big Kitchen location bakes hundreds of loaves each week to fulfill the demand at our retail locations. Any of our pestos, spreads, and slaws are also all made from scratch at the Big Kitchen. Combine all the homemade goodness with quality meats, cheese, and produce and you get the ultimate sandwich creation. From our summer Turkey Jack, to the Spring Vegetable, to our signature Chicken Salad, all of our sandwiches are made with care and quality so that we can bring to you the best sandwich in Baltimore.
The time has come once more! As the snow melts and we get closer to spring our bakers begin to churn out one of our favorite items, the Irish Soda Bread. Soda bread is a kind of quick bread that uses baking soda rather than yeast as its leavening agent. Atwater’s Soda Bread is a delicious loaf containing currants and golden raisins for a touch of sweetness. Cut a hearty slice for a snack, with dinner, as a dessert, or in the morning with jam & butter. Our Soda Bread recipe was developed to follow the heritage of Irish Soda Bread, with some slight modifications to truly make it Atwater’s Irish Soda Bread. Come in to try a slice and see what all the buzz is about.
The chefs at Atwater’s work hard to come up with new meals that are both creative and delicious. At the Big Kitchen, the pursuit of a new sandwich led our chefs to the idea of a vegetarian Reuben. Was it possible? Would it be as delicious as its hot, meaty counterpart? Weeks of testing ingredients, sampling, and discussion finally culminated in the introduction of Atwater’s official Vegetarian Reuben. Roasted beets & squash take the place of meat, providing a solid foundation upon which the flavors of sauerkraut and thousand island cream cheese build. Grilled up hot on our Peasant Wheat bread, Atwater’s Vegetarian Reuben is a new original sure to please.