Omnivore - The Boom Biscuits are bangin’ at Peachtree Road Farmers market

• Jennifer Zyman
• Boom Biscuits

Chef Lauren Raymond is one of the strongest players in Atlanta’s pastry game. She started out by baking bread at Star Provisions, and has also been the assistant pastry chef at Empire State South, worked the biscuit station at the original Watershed under Scott Peacock, served as the opening pastry chef at the General Muir and Miller Union, and served as the VP of Operations at High Road Craft Ice Cream. Raymond most recently landed the pastry chef position at 4th and Swift.

Now, Raymond is in the biscuit game with her partner, Jori Mendel, whom she met over challah at the General Muir. The company, which is named after Mendel’s grandfather “Boom Boom,” debuted at Peachtree Road Farmers Market this season. If the last few weeks are any indication, Boom is bound to become as busy as fellow market vendor Crepe Masters, whose stall frequently has one of the longest lines.

Simplicity is something Raymond says she learned to appreciate from mentors Scott Peacock and Steven Satterfield. They taught her that pulling off simple food requires a ton of good technique and even better ingredients. With Boom Biscuits, Raymond uses Peacock’s tips to craft what are some of my favorite biscuits in Atlanta right now. They are flaky, buttery, and just the right size for sandwiches.

Biscuits are all you’ll find at the Boom Biscuits stall, but there are many varieties to choose from. Biscuits — served with gravy or in sandwich form — start at $7. There are also smaller, tea-sized biscuits for $2.50 apiece in flavors like garlic, cheese, and chive. (Pro tip: These would be perfect for stuffing with sliced ham at your next get-together.) Need a recommendation? Try a biscuit sandwich stuffed with gruyere and bacon or one with puckery strawberry jam and butter. If all else fails, you can’t go wrong with a biscuit smothered in spicy, creamy sausage gravy.

Raymond says her goal is to create a simple, well-done product that people enjoy, while taking advantage of the many high-quality local ingredients at our disposal nowadays. For example, Raymond sources buttermilk from Banner Butter, cream from Atlanta Fresh Dairies, cheese from Greendale Farm and Decimal Place, and all of the bacon and sausage from Pine Street Market.

For now, you can only get these biscuits at Peachtree Road Farmer’s Markets every other weekend (like this weekend!), but they will be adding more dates. Check the website for the when and where. They also take pre-orders, special orders, and offer catering through their website www.boombiscuitsatl.com.