The Flying Biscuit Cafe

Specialties

Southern charm with a twist of fun. That’s our mantra and how we do things here at Flying Biscuit. We’re not a place that serves up any old food with a run-​of-​the-​mill experience. We pride ourselves in great service and great food options in a fun environment you won’t forget.

Come to The Flying Biscuit Café for a re-​imagined take on Southern breakfast, where people line the patio on weekend mornings for omelets, pancakes and, of course, the signature flying biscuit with homemade apple-​butter. Nosh on dinner features like the turkey pot roast and shrimp & grits or one of the vegetarian selections like the black bean love cakes.

This cozy spot offers the perfect atmosphere for enjoying brilliant company and heavenly food. You’ll feel right at home, especially when the creamy dreamy grits are delivered to your table. If you prefer a mimosa with your meal just ask your spunky server, they’ll happily oblige.

History

Established in 2015.

Waitress-​turned restaurateur, Delia Champion, has proved that a restaurant built on biscuits can fly! With the help of some friends, like Indigo Girl Emily Saliers, The Flying Biscuit Café, now with two Atlanta locations, opened in November of 1993. One of the true gourmet bargains in the city serving an eclectic menu that Delia terms healthy comfort food, the Biscuit serves three meals a day, including breakfast all day. Delia says the secret ingredient to keeping the flying biscuit a success is cooking with love. Make every decision from a place of love, and it will filter down from the employees to the customers.

The original location, in the heart of historic Candler Park, has tripled in size since opening. The décor, like the food, is creative and comfortable. Located next door is the Flying Biscuit Bakery, where they hand make over 3000 thick, fluffy, and light as a feather biscuits in a weekend.

Meet the Manager

Brad R.

Manager

Brad was born in South Africa but raised here in Atlanta. A graduate of the University of Georgia, with a degree in philosophy and psychology, Brad spent time after college farming in Northern Virginia, harvesting 24 varieties of heirloom tomatoes along with many other fruits and vegetables. His passion for food led him to get a culinary degree through an apprenticeship program accredited by the American Culinary Federation.

He spent 8 years as a prepared foods team leader with Whole Foods Market and has truly enjoyed the culture and culinary delights that the Flying Biscuit Café has to offer!