Three Bread Bakeries You Don’t Want to Miss

Three Bread Bakeries You Don’t Want to Miss


First impressions of three new bakeries.

1202 S. Joyce St., Arlington; 703-567-6698

This 4-month-old cafe, set in a tumbler dice in Pentagon city, seems like the sort of vicinity wherein you would possibly seize a short cup of coffee and a fashionable-trouble pastry. but its services move manner beyond that. some of the chalkboard lunch specials is a turkey sandwich offering not best a residence-made croissant but additionally breast meat brined and cherrywood-smoked in-house (now not to say a tasty onion jam). A slate of “extremely good waffles” are baked to order—thick, fluffy squares loaded with extras (my favored: kielbasa and egg). Then there are the breads, which might be high-quality, whether the mahogany-crusted “CRPC,” dotted with pecans, currants, and raisins, or the “M bread,” an airy, barely sour introduction baked in a giant loaf and bought through the inch. How do they pull all this off in any such tiny area? They don’t exactly—proprietor Markos Panas has been strolling a bigger bakery in Alexandria for almost 5 years (and promoting his wares at vicinity farmers markets). these breads deserve to have satellites all over metropolis. less expensive.

391 Morse St., NE; 202-544-2429

if you haven’t yet emerge as acquainted with kouign-amann—a Breton pastry that rose in trendiness some years in the past but continues to be quite tough to discover round right here—get your self to this fantastically appointed bakery inside the shadow of Union market. Husband-and-wife pastry cooks Tom Wellings (previously of Fiola) and Camila Arango (who as soon as led the pastry group at the Mandarin Oriental) make magic with puff pastry—turning it into that buttery, sugar-crunchy French treat, as well as terrifi croissants full of almond or, even better, pistachio-and-chocolate. Later inside the day, a chalkboard menu capabilities seasonally minded salads and small plates. but the stars are the sandwiches, which includes a grilled cheese with mozzarella and ’nduja and the simple squares of Roman-style pizza, layered with tomato purée, that dangle out on the counter. no matter what you’re eating, Arango and Wellings have created a space you’ll need to linger in—all sparkling marble, ceramic plates, and colorful tile floors. may as well take hold of one of the splendid chocolate-chip cookies, too. cheaper.

926 N St., NW; 202-842-1122

walk into Jonathan Bethony and Jessica Azeez’s minimalist Shaw bread bakery and you will be struck by means of how very quiet it's miles. It’s not because the clients are all grinding away on their laptops. as a substitute, Seylou feels almost temple-like, a place to mirror and get pleasure from what’s on the plate in front of you. Bethony has a historical past no longer simply in baking but inside the observe of milling and fermentation. He turbines seeds and grains on-website to provide his flours, and only some types of bread are offered every day. some run quite bitter and flavor like a revelation if you’re into the ones forms of flavors. one of his most high-priced offerings, a sleek $18 einkorn loaf, looks like bread-as-artwork, with every chunk presenting some new nuance. (Are the ones notes of coffee? Gruyère?) At home, it was as scrumptious with butter as with avocado or jam. There are pastries, too, crafted from most effective complete grains. those are of various fulfillment—I’d move back for the chocolate-almond croissant and apple tart again and again. The coffee-filled éclairs and anise-seed-studded monkey bread, now not a lot. less expensive.

this article regarded in the June 2018 problem of Washingtonian.

greater: bakery Bread & Water corporation Camila Arango Jessica Azeez Jonathan Bethony Markos Panas Noelie Rickey Pentagon town Pluma with the aid of Bluebird Bakery Seylou Bakery & Mill Shaw Tom Wellings Union marketplace

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