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Tatte Plans to Bring Beloved Pastries From Boston to D.C.

Plus, a cupcake taste test and bougie bodegas


Croissant watch

Tatte Bakery and Cafe, a Boston brand that’s grown to 11 locations around the city since 2007, is targeting D.C. for its first location outside of New England sometime next year. Earlier this week, Food & Wine reported news of the expansion in an article on Panera Bread founder Ron Shaich, who is investing in Tatte through a $300 million fund he created after last year’s $7.5 billion Panera sale. Tatte founder Tzurit Or confirmed the news in an email to Eater DC late last night. A self-trained pastry chef and former film producer, Or has grown Tatte’s following with a sharp eye for photography. Her Instagram account has more than 46,000 followers. Just look at this, and this, and these. [F&W]

Cupcake battle

The arrival of Magnolia Bakery from New York City prompted the Washington Post to conduct a little confection research. The newcomer of “Sex and the City” fame did not stack up well compared to other cupcakes around town, with tasters noting “grainy frosting” and “cake texture like Entenmann’s.” The winner came down to Baked & Wired and Georgetown Cupcakes. [WaPo]

Bug out

Two of Washington’s higher-end Mexican restaurants are incorporating the country’s tradition of eating insects. DCist has a report on how Oyamel and Poca Madre are cooking with the sustainable source of protein. [DCist]

Gentrified 7-Eleven

New York and Los Angeles have spawned a trend of chic corner stores curated for young, wellness-obsessed consumers who are buying supplement-packed juices and $90 sexual vitally powders. Eater has the story on stores that, in some cases, are inextricably linked to gentrification. D.C. is included with a mention of the Tavern, the boutique grocery store in Georgetown that Sweetgreen opened in its original location this September. [E]