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Sunday Morning Bakehouse Is Going the Brick-and-Mortar Route in Maryland

The 2,500-square-foot location will bring croissants, coffee, and pastries to the Pike & Rose complex

Sunday Morning Bakehouse owner and chef Caroline Yi is opening her first standalone bakery next year.
Sunday Morning Bakehouse/official photo
Tierney Plumb is the editor of Eater DC, covering all things food and drink around the nation's capital.

Fledgling farmer’s market stand Sunday Morning Bakehouse just sealed a deal to open an all-day breakfast cafe inside the growing Pike & Rose complex next summer.

Chef and owner Caroline Yi’s debut brick-and-mortar location at the budding mixed-use complex (11869 Grand Park Avenue, North Bethesda, Md.) will offer French croissants she makes over three days, as well as brioche doughnuts filled with seasonal jam.

Yi, an avid self-taught baker who grew up in Montgomery County, has already exposed the neighborhood to her goods via an on-site farmer’s market on weekends. Her newest creation is a twice-baked “Elvis” croissant, stuffed with with roasted peanut filling, fresh bananas, and crispy bacon.

Sunday Morning will also serve omelettes and herb-baked eggs, along with toast topped with jam with sea salt and pan con tomate on crusty sourdough. For lunch, there’s a three-cheese grilled cheese and a tuna salad with sprouts on brioche (her mom’s recipe).

Yi, who started baking cookies for her family at age seven, ditched her career in digital marketing and has spent the past three years test batching and perfecting recipes.

Pike & Rose is also getting another all-day cafe with the arrival of Julii this year, the debut standalone French-Mediterranean restaurant from the founders of fast-casual chain Cava.