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Emory Dining Partners With Alum on Artisanal Breads

Emory Dining Partners With Alum on Artisanal Breads

Products of Emory grad Chef Linton Hopkins' company H&F Bread Co. featured in three venues plus the campus catering operation.

Emory University Dining is featuring the artisanal breads of H&F Bread Co. in the Dobb’s Market, Boar’s Head Deli, Emory Catering and Oxford Dining venues on campus. H&F is a locally famous bakery founded by Emory and CIA graduate Chef Linton Hopkins that supplies its products to Linton's two local restaurants, Restaurant Eugene & Holeman and Finch Public House, and also to hundreds of area accounts.

“The ability to showcase H&F Bread Co. on campus aligns with our commitment to serving fresh, local foods and supporting our own Emory alumni,” says David Furhman, University Food Service Administration senior director. “H&F breads are widely recognized as the best in Atlanta and beyond.”

H&F Bread Co. was named one of the Top 1O bakeries in the U.S. by Bon Appétit magazine and one of the top bakeries in the South by Southern Living.

In addition to his restaurants, Hopkins also operates three H&F Burger outposts at Turner Field, home of Major League Baseball's Atlanta Braves.

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