Shane Quillin, the chef behind local bakery concept Sugar Shane’s, is planning a new experiential baking concept. This fall, The Baking Social will open in a 3,600-square-foot space at 2801 Windy Ridge Pkwy SE, Suite 100, Quillin told What Now Atlanta.
Quillin is partnering with Founders Row, the Atlanta-based brand incubator and operating studio led by founder and serial entrepreneur Jamie Weeks, to bring the concept to life. Quillin has spent the past year traveling the country and gaining insight into the baking class landscape, testing classes ranging from pizza making to cookie decorating.
“What I saw was the need and the want to bake. We saw a big rise in homebaking during the pandemic that ultimately led to Sugar Shane’s,” Quillin said. “The younger generation of people want to learn how to bake. In the last 12 months, I’ve gotten the green light that this is a need.”
During his travels, Quillin identified that a common flaw in the baking class offerings currently on the market is that the food is prioritized over the experience. As a result, The Baking Social will place a spotlight on offering a state-of-the-art experience for guests in addition to high-quality food.
“We decided to offer something more about the experience — a high-end experience where people learn to bake but also enjoy themselves,” Quillin said.
Expect to see diverse class offerings. Twelve signature classes are currently listed on their website, ranging from breads like sourdough and baguettes to desserts such as cookies and cupcake decorating. Chefs will guide customers through each experience.
In addition to the baking classes, The Baking Social will dedicate about 1,000 square feet to a bakery that will serve baked goods and coffee. It will be open Wednesday through Sunday.
Eventually, Quillin can see this concept scaling to multiple locations and multiple cities.
“The goal is to first make a splash in Atlanta,” Quillin said. “We want to make it a staple in the city and give them something that hasn’t really been done: creating a state-of-the-art experience for baking.”
