Dalton's Artisan Bakery
Every loaf, every croissant, every tart is shaped by hand at Highline Bake Shop — small batches, honest ingredients, and the kind of flavor that arrives before the coffee is even poured.
Est.
Dalton
Our Story
Highline Bake Shop was founded on a simple conviction: that the best bread doesn't need shortcuts. We bake in small batches, using naturally leavened starters and locally milled flour. Every morning, our ovens fire up before the rest of Dalton wakes up.
What started as a weekend stand at the Dalton market has grown into a neighborhood destination — a place where people come for the sourdough, stay for the espresso, and leave with a paper bag full of something they'll be thinking about all day.
100%
Natural Leaven
Daily
Fresh Batches
Local
Sourced
What We Make
48-hour fermented loaves with a crackling crust and open, tangy crumb. Made with our house starter — the same one we've tended since day one.
Butter-layered croissants, pain au chocolat, and Kouign-amann — each one folded by hand, each one flaky to the last bite.
Fruit tarts that change with the seasons — Georgia peaches in summer, blackberries in fall. Always made with what's ripe and local.
Single-origin beans, roasted locally. Pour-over, espresso, and flat whites — paired perfectly with whatever's fresh from the case.
Boiled then baked — chewy inside, crisp outside. Plain, everything, sesame, and rotating seasonal flavors.
Custom cakes for birthdays, weddings, and everything in between. Order ahead — we bake them fresh, not frozen.
Our Process
Flour, water, salt, and time. Our sourdough ferments for 24 to 48 hours — no improvers, no accelerants.
Every loaf is hand-shaped. Each one gets a final proof — gentle, patient, until it's ready.
Stone hearth, wood-fired or deck oven — whatever the bread needs. Served the same day, always.
Visit Us
1327 Dug Gap Rd
Dalton, GA 30720-4814
Monday – Friday: 7:00 AM – 6:00 PM
Saturday: 7:00 AM – 4:00 PM
Sunday: Closed
