How to get your PB&J fix in Atlanta

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There are some flavors that pair together so well that they are just iconic. Eggs and bacon. Wine and cheese. French fries dipped in a chocolate shake (don’t judge). And then there is peanut butter and jelly. There are few things that bring back your childhood quite like PB&J. Back when your biggest concern was whether there was crust or no crust. Nothing can quite compare to that ultimate sandwich. But, we at Atlanta Eats have been on the search for that same ‘OMG, it’s PB&J day!’ feeling in some of our local spots. And we found a few twists on the classic that will have you transported back to those sandwich glory days of youth.

And for more irresistible treats and classic combos, watch Atlanta Eats every Saturday and Sunday on Peachtree TV. We’re on at 10:30AM, just in time for some brunch planning for the weekend!

PB&J Pop from Pop Stars

Walk down any frozen aisle, and you’ll see row after row of treats. We like to keep our frozen goodies with a Made in the ATL label, so Pop Stars has us covered on that front. And they are serving up an all natural PB&J flavor! The PB&J combines organic strawberry jelly, peanut butter and vanilla extract with rice milk and organic evaporated cane juice. And huge bonus, it’s only 70 calories. You can find these bad boys at local Whole Foods and Dulce Vegan Bakery and Café in Kirkwood.


Courtesy of Pop Stars


Beignets with Peanut Butter and Jelly Dipping Sauce at Serpas

So, fried pieces of dough are always amazing, right? What about fried pieces of dough covered in powdered sugar and dipped in a PB&J sauce? Mind blown. The owner and chef of Old Fourth Ward’s Serpas is a New Orleans native and sprinkles the flavors throughout his menu. And if there’s any NOLA flavor we’re obsessed with, it’s the humble beignet. Typically this treat is served with lemon curd. Every once in a while though, his inner child takes over and Scott Serpas serves them up with a PB&J sauce. It’s not seasonal, so you have to keep your eye out.

Beignets by Heidi Geldhauser

Courtesy of Heidi Geldhauser



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