RJ Casual's Café Bakery opens in Sandy Springs on Dec. 15. In addition to salads, soups, sandwiches, pies, pastries and cakes, RJ Casual's offers "meals to go" and a complete line of sugar-free desserts.
Robert Glazer, a bakery owner hailing from South Florida, has joined forces with his Managing Partner Jerome Judge, a 22-year hospitality industry veteran, to open RJ Casual's Café Bakery where they "offer a great meal at a fair price." RJ Casual's, located at 8540 Roswell Road in Sandy Springs (formerly Café Brazil), features classic American fare, in addition to Jewish, Italian, French and Brazilian cooking and baked goods.
RJ Casual's extensive menu includes seasonal salads, piping-hot soups, piled-high sandwiches, comfort food such as chicken pot pies and Blue Plate Specials. Prices range from $3.99 to $9.99. Also, the restaurant sells ready-to-eat meals and packaged fruits and nuts and boasts a wide range of homemade baked goods and desserts consisting of breads (including ceremonial challah), rolls, pastries and custom wedding, Bar/Bat Mitzvah and birthday cakes. Decadent pastry selections include, but are not limited to, Apple Strudels, Almond Biscotti, Hazelnut Tarts, Chocolate Éclairs and fruit-filled Hamentashen.
Additionally, Glazer, who says he "came to understand the importance of diet and exercise because I was way too big, eating too much of my own product, and I had to change my eating habits," has produced a complete line of sugar-free products for RJ Casual's. Glazer feels the sugar-free options are ideal for diabetics and those on low-carb diets.
"Our menu provides upscale, but casual, food--including the best soups, fresh salads, delicious sandwiches served on our own baked breads and focaccias, and phenomenal bakery products--all served in a non-pretentious setting and, generally speaking, for under $10. That's why we have the word Casual in our name. Nowadays, consumers are looking for the best value for their dollar. Robert and I will provide that to the Sandy Springs area and beyond, and we look forward to being part of the community for years to come," says Judge.
Jerome "Chef Bighead" Judge has been cooking since the age of 16 and enjoyed an 11-year run cooking in and managing kitchens for Houstons Restaurants throughout the Eastern United States. Judge also served as General Manager of Wolfgang Puck's Express concept in Atlanta and as Executive Chef for two independent restaurants.
Robert "The Bakeman" Glazer has made a career in the food industry for over 30 years. With a degree in baking and baking science, he has consulted on and built restaurants, cafes and bakeries all over the country. Glazer has also served on the Board of Directors of Diablo Valley College, and he has taught classes in baking and gourmet cooking as part of his association with Bakery Professional of California.
For more information, call (770) 992-3554 or visit www.bakeman.com.