For all of the development and density we are witnessing in and around Savannah, the biggest project on the landscape is one that remains a work in progress.

The Western end of River Street is covered by the Plant Riverside District, which is now approaching a 2nd anniversary.  The other end of Savannah’s ‘waterfront’ -The Eastern Wharf Project-is crawling along with hopes of one day becoming as thriving of a gathering spot as PRD.

For all of the vehicular traffic that rolls up and down President’s Street, I’m guessing a large majority of the people to-ing and fro-ing have yet to stop by, which is understandable. There’s really nothing to see from the road. There’s an apartment building and a hotel in the middle of an empty field rising above the landscape like a pyramid in Egypt.  I mean, it looks cool, but what can you do there?

Bar Julian at the top of the Thompson Hotel offers the best views at sunset in town. Fleeting, their ground floor restaurant under the direction of Executive Chef Rob Newton, is offering some of the best food in the city. Top 2 or 3 easily. Absolutely the best ‘on the river’ if you care for such a classification.

Now you have another reason to stop by, during the day, actually. It’s a brand new bakery at The Thompson called Stevedore.  It is early for them, but it is fair to say it is wonderful in every way.

Chef Robert first mentioned their plans for a bakery some time ago. My assumption was that it would be something of a good quality hotel lobby offshoot like we see at The Perry Lane Hotel.  That’s not at all the case at The Thompson. Stevedore isn’t standalone because it is technically in the hotel building, but there is only one entrance for customers. It is around the back of the hotel. If you didn’t know any better, you’d never know there was a hotel around the other side, which I like.

Heading up the operation is Executive Pastry Chef Noah Whritenour, who comes over from Husk Savannah.

Partnering with local farms and growers from across the south, Newton and Whritenour celebrate the spirit of the south, showcasing ingredients like artisan flours from Anson Mills in Charleston, SC, country ham from the Hammery in Tennessee, cheese from Thomasville’s Sweet Grass Dairy.

The space is modern while the work in progress is on display for most to see as you order your fresh baked goodies. I tried a few things on my first visit and enjoyed them all. The standout of that particular visit was a Sourdough Country Loaf of bread.  It was gone fairly quickly after I got it home and mine has become a home of bread snobs. Trust me on that one.

The farmers market tomato sandwiches on freshly baked focaccia looked too beautiful to eat. Chef tells me they are the stars of the show right now, but that may change as they get deeper into their repertoire. You can’t do it all opening weekend, right? No, of course not.

Stevedore, which incidentally is a name given to a dock worker or someone assigned to load or unload ships, offers a full range of coffees and is collaborating with our friends at PERC Coffee.

The goods are certainly good enough to draw a crowd and I suspect they will. But there is another large reason why I expect this project to do well.  Savannah has a bit of a bakery void right now.

The once iconic neighborhood gathering spot Back in the Day Bakery has gone to part time window service post-pandemic.

Auspicious Baking Company, meanwhile, has practically become synonymous with baked goods in this town. The only issue there is it seems like every new venture in Savannah who wants to carry some fresh baked anything is raising an Auspicious flag.  There’s no problem there, unless of course you want some variety. 

The brand new Alexander’s Bistro on Bull and Duffy deserves a mention here. They are offering freshly baked items every day, but their selection is on the small side. Now we’ve got a tiny bit more, and options are always welcome.

Another plus for why I can see Stevedore becoming a neighborhood go-to is access to parking. The biggest advantage (for now) at the Eastern Wharf Project is the fact that it hasn’t filled in yet, and won’t be for a while. I could write another full column on what I’ve been told is planned for that project, but that’s a great story for another time.

Right now there is still plenty of free parking surrounding the Thompson Hotel. I mean, the hotel offers valet parking, but you aren’t going to toss a young man your keys while you grab a Benne Seed Profiterole with banana and miso caramel and whipped pecan butter with a latte are you? Well, good on ya’ if you do.

That will leave plenty of space for the rest of us. Because I plan to be there regularly. They will be open Thursday to Sunday from 7am until 2pm.

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