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Bread Furst Bakery cafe
Bread Furst, the Van Ness cafe from owner-baker Mark Furstenberg, has specialized in finely baked goods since 2014.
Photo by April Greer For The Washington Post via Getty Images

19 Essential Bakeries Around D.C.

Where to find whole grain sourdough, giant cupcakes, Azerbaijani sweets, and Filipino cheese rolls

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Bread Furst, the Van Ness cafe from owner-baker Mark Furstenberg, has specialized in finely baked goods since 2014.
| Photo by April Greer For The Washington Post via Getty Images

Gluten-free lifestyle trends put bread on the back burner for a while. But when the pandemic turned sourdough into national hobby, cravings for takeout-friendly carbs hit hard all over again.

The bread business is rising in a big way across D.C., with relative newcomers like Manifest Bread, SakuSaku Flakerie, Rose Ave Bakery, and Yellow joining tried-and-true favorites like Bread Furst and Baked & Wired. Wholesale bakeries like Hyattsville, Maryland’s Lyon and Alexandria, Virginia’s Bread & Water Co. continue to supply stellar breads to restaurants all over town.

D.C. also recently lost a few lauded bakeries, with closures from Columbia Heights pioneer Sticky Fingers (which is relocating to Takoma Park) and Shaw’s beloved Buttercream Bakeshop. Meanwhile, out-of-town chains with a growing taste for D.C. include NYC cookie companies Levain and Chip City and Boston’s Tatte Bakery & Cafe.

Here are 19 essential D.C. destinations for extra-crusty levain, flaky croissants, brioche doughnuts, baklava, cupcakes, French baguettes, and everything in between.

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Bayou Bakery

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Bayou Bakery has cornered the market on sweets and other foods from Louisiana and across the American South, from sugar-topped beignets to satisfying muffulettas stuffed with briny olive salad, cured meats, and cheese. Chef and owner David Guas is a Louisiana native and his knowledge of the cuisine is immediately apparent on the menu. Beyond the bakery, there are boozy daiquiris; soul-warming gumbo with a dark, complex roux; deviled eggs, and market items like pepper jelly. Indoor dining and patio seating. Take-out and delivery available on ToastTab.

powdered sugar topped beignets
Fluffy, powdered sugar-topped beignets are just one of the New Orleans foods Bayou Bakery expertly brings to the D.C. area.
Bayou Bakery/Facebook

Sunday Morning Bakehouse

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This chic North Bethesda jewel focuses on crafting quality, small-batch croissants and other pastries like apple pie tarts, brioche doughnuts, and cookies. Their croissant menu covers savory and sweet, ranging from a stuffed ham and Swiss cheese to traditional butter, chocolate, and matcha green tea, varieties (plus cruffins). Weekend specials include kouign amann and cinnamon rolls.

Fresh Baguette

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Fresh baguettes are obviously a point of pride at this mini-chain bakery by the same name. Bakers use a cold-dough process, house-made “levain,” and French baking equipment. There’s also a solid line-up of sandwiches, topped ciabatta, cake, quiche, flaky croissants, and seasonal specials like King cakes. Online ordering here.

cinnamon roll dusted in pearl sugar
The cinnamon roll at Fresh Baguette is dusted in pearl sugar.
Fresh Baguette/Facebook

Bread Furst

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This James Beard Award-winning Van Ness bakery that turns 10 this year serves up fluffy, dimpled foccacia; breakfast items like pain au chocolate; brunch frittatas and bagels with gravlax; and quick French lunch staples like a baguette stuffed with ham, butter, and a tiny zing of Dijon. Call for curbside pick-up, and order online for pick-up and delivery. The neighborhood bakery recently opened a museum cafe in Dupont’s Phillips Collection.

Ham and butter on baguette
Ham and butter on baguette is a classic French offering at Bread Furst.
Bread Furst/Facebook

Manifest Bread

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Maryland’s breakout bakery added a brick-and-mortar locale in Riverdale Park a year ago, letting patrons come pick up its cookies, pastries, loaves, baguettes, and bialys. Thursday nights call for pickup on 16-inch pizzas from 3 p.m. to 7 p.m. Manifest’s delicious baguettes and sourdough also compliment meals all over town, with prominent menu appearances at Michelin-starred chef Johnny Spero’s Basque-themed Bar Spero and Shaw’s chic new French cafe Petite Cerise.

Manifest Bread counts crispy sourdough as its top seller.
Manifest Bread

Bread Alley

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Six expert bakers begin the day at 3:30 a.m. to make hundreds of heavenly baguettes and rotating breads for Stephen Starr’s famed French brasserie Le Diplomate on 14th Street NW. The 100-square-foot micro shop tucked away in the Union Market district also invites the public to come and pick up the same crusty loaves, multigrain levain boules, cranberry walnut boules, viennoiserie, pastries, and an ever-changing selection of specialty breads. Small-batch local jams, butter, honey, and salts are also available to-go.

Rose Ave Bakery

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Baker and daughter of Vietnamese refugees Rosie Nguyen whips up Filipino cheese rolls, mochi crullers popping with purple ube icing, Vietnamese coffee cream-filled doughnuts, and green matcha chocolate chunk cookies sprinkled with flakes of sea salt. Eater DC’s 2021 Bakery of the Year recently relocated from its roots in a downtown food hall to much-bigger digs in Woodley Park. The lauded bakery allows advance ordering for weekends.

Yellow the Cafe

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Chefs Alicia Wang and Emma Scanlon are the forces behind Yellow’s premiere pastries that combine Levantine flavors with classic French techniques. Think za’atar and labne croissants, chocolate 7-spice cruffin, and lemon-sumac kouign amann. The Bib Gourmand-designated establishment from chef Michael Rafidi added an additional outpost in Georgetown specializing in pizza, with a huge facility en route to Union Market.

Boulangerie Christophe

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Around since 2017, this believable French bakery in Georgetown and Potomac, Maryland draws menu inspiration from the chic coastal town of Saint-Tropez. Its award-winning baguettes — dark and crusty on the outside, light and fluffy on the inside — continue to be the star of the show, joined by whole grain, wheat, and sesame breads, pastries, croissants and more.

SakuSaku Flakerie

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Tenleytown got the bakery of its dreams last year with the arrival of SakuSaku Flakerie’s first-ever storefront. Confectionary couple Yuri and Jason Oberbillig birthed the baked goods brand inside the National Building Museum and have amassed a devoted D.C. following for their tantalizing French pastries infused with Japanese and seasonal ingredients. Highlights include lychee and raspberry-rose croissants, green tea-pecan sticky buns, chocolate and matcha cream pan, and Earl Grey bundt cakes.

Bakeshop

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With a massive list of rotating macaron flavors, lovely cakes, and a cupcake menu that runs the gamut from butter white to flavors like 7up and Nerds, it’s easy to see why this bakery has gained a following. There are also plenty of vegan options. Online ordering and delivery available, with additional locations in Falls Church and Arlington.

confetti cake with a slice out of it
Bakeshop has a full list of cakes.
Bakeshop/Facebook

MASTIHA | Artisan Greek Bakery

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Rockville’s Mastiha specializes in Greek pastries like baklava (classic, pistachio, rosemary chocolate, and fig), fresh pita (with optional spreads such as house-made hummus, feta pesto, and fava dip), and savory phyllo pies with fillings like lamb. Online ordering is also available. Open to the public from Thursday to Saturday, 9 a.m. to 4 p.m., with a Saturday pop-up with MIO Coffee.

Baklava at Mastiha comes in flavors like rosemary chocolate.
Mastiha

Baked & Wired

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Georgetown’s locals-favorite coffee shop and bakery dishes out colossal cupcakes, among other baked goods. Widely known as one of the very best cupcake spots in the city, the bakers at Baked & Wired swirl fresh strawberries into the strawberry cupcake and top the cinnamon-laced, Texas sheetcake cupcake with rich chocolate pecan frosting while it is still warm. The lines can get long, but kind service and the view of the glass dome-covered confections lined up on the Carrera marble bar help.

A swirl of red cherry buttercream on top of a chocolate cupcake sitting on a marble countertop
Cherry buttercream tops a chocolate cupcake at Baked & Wired.
Baked & Wired/Facebook

Un je ne sais Quoi...

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Opened by French expats, this petite bakery near Dupont Circle specializes in the merveilleux, a meringue cake that originated in Belgium and is common in the north of France. The pistachio Paris-Brest shines just as bright though. Limited indoor seating and outdoor seating. Call for take-out and delivery.

Macaron, chocolate ganache, semi-candied cherries in Kirsch brandy
Macaron, chocolate ganache, semi-candied cherries in Kirsch brandy.
Un je ne sais Quoi.../Facebook

Sharbat

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The most popular item at this Azerbaijani bakery in Adams Morgan is the honey cake with thin layers of light cream whipped on the stove. Compared to the heavy, dense desserts that are common in the U.S., Azerbaijani pastries are light and airy and rely on nuts to enhance flavors. Detailed handiwork is on display on the shekerbura, a crescent moon-shaped, hazelnut-stuffed pastry that features on intricate design on its shell.

Eater D.C.’s 2018 Restaurant of the Year energizes sleepy Mount Pleasant with rustic baguettes, breakfast sandwiches, guava turnovers, dimly lit dinners, and an undeniable devotion to fermentation. Served on a sweet potato roll, the hit breakfast sandwich includes brisket pastrami that’s brined for two weeks, smoked for eight to 10 hours, crusted with peppercorns and coriander, and steamed until tender. On top of that, tender farm eggs, white cheddar cheese, and fermented chile hot sauce complete the sandwich. The bakery and cafe by day flips into a full-service restaurant by night, with indoor dinner seatings available on Resy. Online ordering here.

Seylou Bakery

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Unique among D.C.’s bakeries, Seylou is the first and only D.C. bakery to operate an in-house mill. The Blagden Alley bakery is committed to the traditional ways of baking as owner Jonathan Bethony mills whole grains and ferments his loaves before popping them into an imported, wood-fired oven. The result is some of the post impressive loaves of pain au levain, einkorn, and others. Plus, the bakery’s whole grain sourdough becomes the base for pizzas each Wednesday night. Pre-orders and delivery available through the website.

cross-section of a whole grain croissant
A whole grain croissant made with freshly milled local and organic flour at Seylou
Seylou/Facebook

Pluma by Bluebird Bakery

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Super-fresh pastries, like pistachio croissants, ham and cheese croissants, and monkey bread come from dream team proprietors Camila Arango and Tom Wellings, who provided D.C. restaurants with wholesale baked goods for years. Call ahead for in-store pick-up. Delivery available through UberEats, GrubHub, and Postmates.

sugar-dusted morning buns
Pluma by Bluebird’s morning buns run $4.50 each.
Pluma by Bluebird/Facebook

From the folks behind macaron hub The Sweet Lobby, this globally influenced bakery and cafe on Barracks Row is a source for bread, baked goods, pastries, and Vigilante coffee. The biscuits come in several flavors: aged cheddar scallion, caramelized onion with currant and mustard seed, and fresh rosemary.

Souk’s offers global sweets.
Souk/Facebook

Bayou Bakery

Bayou Bakery has cornered the market on sweets and other foods from Louisiana and across the American South, from sugar-topped beignets to satisfying muffulettas stuffed with briny olive salad, cured meats, and cheese. Chef and owner David Guas is a Louisiana native and his knowledge of the cuisine is immediately apparent on the menu. Beyond the bakery, there are boozy daiquiris; soul-warming gumbo with a dark, complex roux; deviled eggs, and market items like pepper jelly. Indoor dining and patio seating. Take-out and delivery available on ToastTab.

powdered sugar topped beignets
Fluffy, powdered sugar-topped beignets are just one of the New Orleans foods Bayou Bakery expertly brings to the D.C. area.
Bayou Bakery/Facebook

Sunday Morning Bakehouse

This chic North Bethesda jewel focuses on crafting quality, small-batch croissants and other pastries like apple pie tarts, brioche doughnuts, and cookies. Their croissant menu covers savory and sweet, ranging from a stuffed ham and Swiss cheese to traditional butter, chocolate, and matcha green tea, varieties (plus cruffins). Weekend specials include kouign amann and cinnamon rolls.

Fresh Baguette

Fresh baguettes are obviously a point of pride at this mini-chain bakery by the same name. Bakers use a cold-dough process, house-made “levain,” and French baking equipment. There’s also a solid line-up of sandwiches, topped ciabatta, cake, quiche, flaky croissants, and seasonal specials like King cakes. Online ordering here.

cinnamon roll dusted in pearl sugar
The cinnamon roll at Fresh Baguette is dusted in pearl sugar.
Fresh Baguette/Facebook

Bread Furst

This James Beard Award-winning Van Ness bakery that turns 10 this year serves up fluffy, dimpled foccacia; breakfast items like pain au chocolate; brunch frittatas and bagels with gravlax; and quick French lunch staples like a baguette stuffed with ham, butter, and a tiny zing of Dijon. Call for curbside pick-up, and order online for pick-up and delivery. The neighborhood bakery recently opened a museum cafe in Dupont’s Phillips Collection.

Ham and butter on baguette
Ham and butter on baguette is a classic French offering at Bread Furst.
Bread Furst/Facebook

Manifest Bread

Maryland’s breakout bakery added a brick-and-mortar locale in Riverdale Park a year ago, letting patrons come pick up its cookies, pastries, loaves, baguettes, and bialys. Thursday nights call for pickup on 16-inch pizzas from 3 p.m. to 7 p.m. Manifest’s delicious baguettes and sourdough also compliment meals all over town, with prominent menu appearances at Michelin-starred chef Johnny Spero’s Basque-themed Bar Spero and Shaw’s chic new French cafe Petite Cerise.

Manifest Bread counts crispy sourdough as its top seller.
Manifest Bread

Bread Alley

Six expert bakers begin the day at 3:30 a.m. to make hundreds of heavenly baguettes and rotating breads for Stephen Starr’s famed French brasserie Le Diplomate on 14th Street NW. The 100-square-foot micro shop tucked away in the Union Market district also invites the public to come and pick up the same crusty loaves, multigrain levain boules, cranberry walnut boules, viennoiserie, pastries, and an ever-changing selection of specialty breads. Small-batch local jams, butter, honey, and salts are also available to-go.

Rose Ave Bakery

Baker and daughter of Vietnamese refugees Rosie Nguyen whips up Filipino cheese rolls, mochi crullers popping with purple ube icing, Vietnamese coffee cream-filled doughnuts, and green matcha chocolate chunk cookies sprinkled with flakes of sea salt. Eater DC’s 2021 Bakery of the Year recently relocated from its roots in a downtown food hall to much-bigger digs in Woodley Park. The lauded bakery allows advance ordering for weekends.

Yellow the Cafe

Chefs Alicia Wang and Emma Scanlon are the forces behind Yellow’s premiere pastries that combine Levantine flavors with classic French techniques. Think za’atar and labne croissants, chocolate 7-spice cruffin, and lemon-sumac kouign amann. The Bib Gourmand-designated establishment from chef Michael Rafidi added an additional outpost in Georgetown specializing in pizza, with a huge facility en route to Union Market.

Boulangerie Christophe

Around since 2017, this believable French bakery in Georgetown and Potomac, Maryland draws menu inspiration from the chic coastal town of Saint-Tropez. Its award-winning baguettes — dark and crusty on the outside, light and fluffy on the inside — continue to be the star of the show, joined by whole grain, wheat, and sesame breads, pastries, croissants and more.

SakuSaku Flakerie

Tenleytown got the bakery of its dreams last year with the arrival of SakuSaku Flakerie’s first-ever storefront. Confectionary couple Yuri and Jason Oberbillig birthed the baked goods brand inside the National Building Museum and have amassed a devoted D.C. following for their tantalizing French pastries infused with Japanese and seasonal ingredients. Highlights include lychee and raspberry-rose croissants, green tea-pecan sticky buns, chocolate and matcha cream pan, and Earl Grey bundt cakes.

Bakeshop

With a massive list of rotating macaron flavors, lovely cakes, and a cupcake menu that runs the gamut from butter white to flavors like 7up and Nerds, it’s easy to see why this bakery has gained a following. There are also plenty of vegan options. Online ordering and delivery available, with additional locations in Falls Church and Arlington.

confetti cake with a slice out of it
Bakeshop has a full list of cakes.
Bakeshop/Facebook

MASTIHA | Artisan Greek Bakery

Rockville’s Mastiha specializes in Greek pastries like baklava (classic, pistachio, rosemary chocolate, and fig), fresh pita (with optional spreads such as house-made hummus, feta pesto, and fava dip), and savory phyllo pies with fillings like lamb. Online ordering is also available. Open to the public from Thursday to Saturday, 9 a.m. to 4 p.m., with a Saturday pop-up with MIO Coffee.

Baklava at Mastiha comes in flavors like rosemary chocolate.
Mastiha

Baked & Wired

Georgetown’s locals-favorite coffee shop and bakery dishes out colossal cupcakes, among other baked goods. Widely known as one of the very best cupcake spots in the city, the bakers at Baked & Wired swirl fresh strawberries into the strawberry cupcake and top the cinnamon-laced, Texas sheetcake cupcake with rich chocolate pecan frosting while it is still warm. The lines can get long, but kind service and the view of the glass dome-covered confections lined up on the Carrera marble bar help.

A swirl of red cherry buttercream on top of a chocolate cupcake sitting on a marble countertop
Cherry buttercream tops a chocolate cupcake at Baked & Wired.
Baked & Wired/Facebook

Un je ne sais Quoi...

Opened by French expats, this petite bakery near Dupont Circle specializes in the merveilleux, a meringue cake that originated in Belgium and is common in the north of France. The pistachio Paris-Brest shines just as bright though. Limited indoor seating and outdoor seating. Call for take-out and delivery.

Macaron, chocolate ganache, semi-candied cherries in Kirsch brandy
Macaron, chocolate ganache, semi-candied cherries in Kirsch brandy.
Un je ne sais Quoi.../Facebook

Sharbat

The most popular item at this Azerbaijani bakery in Adams Morgan is the honey cake with thin layers of light cream whipped on the stove. Compared to the heavy, dense desserts that are common in the U.S., Azerbaijani pastries are light and airy and rely on nuts to enhance flavors. Detailed handiwork is on display on the shekerbura, a crescent moon-shaped, hazelnut-stuffed pastry that features on intricate design on its shell.

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Ellē

Eater D.C.’s 2018 Restaurant of the Year energizes sleepy Mount Pleasant with rustic baguettes, breakfast sandwiches, guava turnovers, dimly lit dinners, and an undeniable devotion to fermentation. Served on a sweet potato roll, the hit breakfast sandwich includes brisket pastrami that’s brined for two weeks, smoked for eight to 10 hours, crusted with peppercorns and coriander, and steamed until tender. On top of that, tender farm eggs, white cheddar cheese, and fermented chile hot sauce complete the sandwich. The bakery and cafe by day flips into a full-service restaurant by night, with indoor dinner seatings available on Resy. Online ordering here.

Seylou Bakery

Unique among D.C.’s bakeries, Seylou is the first and only D.C. bakery to operate an in-house mill. The Blagden Alley bakery is committed to the traditional ways of baking as owner Jonathan Bethony mills whole grains and ferments his loaves before popping them into an imported, wood-fired oven. The result is some of the post impressive loaves of pain au levain, einkorn, and others. Plus, the bakery’s whole grain sourdough becomes the base for pizzas each Wednesday night. Pre-orders and delivery available through the website.

cross-section of a whole grain croissant
A whole grain croissant made with freshly milled local and organic flour at Seylou
Seylou/Facebook

Pluma by Bluebird Bakery

Super-fresh pastries, like pistachio croissants, ham and cheese croissants, and monkey bread come from dream team proprietors Camila Arango and Tom Wellings, who provided D.C. restaurants with wholesale baked goods for years. Call ahead for in-store pick-up. Delivery available through UberEats, GrubHub, and Postmates.

sugar-dusted morning buns
Pluma by Bluebird’s morning buns run $4.50 each.
Pluma by Bluebird/Facebook

Souk

From the folks behind macaron hub The Sweet Lobby, this globally influenced bakery and cafe on Barracks Row is a source for bread, baked goods, pastries, and Vigilante coffee. The biscuits come in several flavors: aged cheddar scallion, caramelized onion with currant and mustard seed, and fresh rosemary.

Souk’s offers global sweets.
Souk/Facebook

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