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From sweet cranberry walnut to extra-crusty levain
Between low-carb and gluten-free lifestyle trends, it seemed for a while like bread was all but doomed. Not anymore. Bread is rising again in a big way, and D.C. is home to some of the finest loaves around. From sweet cranberry walnut to extra-crusty levain, here is the essential guide to who’s baking up the District’s best bread.
Know another place that makes great bread? Share in the comments or let us know via email.
Read MoreWinner of the Best Capital Baguette contest audience prize, the name pretty much says it all. Fresh Baguette’s bread is made in the old-world style and baked throughout the day in an oven imported from France. Crusty and chewy, walking home with one of these tucked beneath your arm will bring you one step closer to Paris. Additional locations are in Georgetown and Rockville.
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James Beard Outstanding Baker Award-winner Mark Furstenberg has earned national praise and intensely loyal customers for his bakery’s wide selection of organic, European-style bread. Customers can watch bread bake throughout the day while enjoying breakfast, lunch, pastries, and more, making this all-day bakery a neighborhood favorite.
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The Mount Pleasant darling — and Eater 2018 Restaurant of the Year — may be best known for its all-day dining counter and creative, uber-seasonal dinner menu. But Ellē also sells some of the city’s most impressive bread. This bright, homey charmer in the former Heller’s Bakery space features a daily rotating selection of naturally fermented breads from head baker Dan Fogg, including triple oat and durum olive.
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Diners at this Logan Circle hotspot know that the restaurant’s bread basket is among the best in the city. But did you know that whole loaves can be purchased as well? Stop in for brunch or beef Bourguignon, and grab a fresh baguette, cranberry walnut boule, or wheat sourdough to take home.
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Tucked in an abandoned-looking industrial corner near Union Market, this stylish little jewel turns out great bread along with a daily selection of pastries, pizza, toasts, sandwiches, and coffee. Their bread selection is generally limited to baguettes and sourdough boules, but high quality compensates for a small selection.
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This Blagden Alley bakery is turning out some of D.C.’s most impressive breads, adding to Shaw’s white-hot food scene. Jonathan Bethony mills his own grain to make thick, long-fermented loaves like pain au levain, einkorn, and the curiously-named (but very good) horse bread. Loaves can be bought hot out of the imported, wood-fired oven around 1 p.m. most days, and don’t miss Friday pizza night.
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Lines at this 4,000-square foot space rival those of Baked & Wired, its sister spot in Georgetown. The selection of daily and rotating artisan bread is made from organic wheat. That includes focaccia, seeded wheat bread, and chocolate cherry sourdough. A Baked Joint also has an all-day breakfast — go with the biscuit sammie — and lunch, plus weekly pizza nights.
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Stepping into this small, Michelin-recommended restaurant feels like dining at a particularly charming modern Alpine lodge. Best known for a Swiss-American menu featuring raclette fondue, Stable also offers loaves of Swiss-style breads starting at 9 a.m. on weekends. On a recent Saturday, the bread was sold before noon.
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French baking mogul Eric Kayser hopped stateside several years ago, launching D.C. outposts of his eponymous bakery and café near the White House and Mt. Vernon Triangle. Choose from several breads, including soft pain de mie or kalamata rosemary. Kayser also has a full dining menu and cases full of tempting, très correct French pastries.
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The wheat-print upholstery at this popular Del Ray bistro is just one sign that it takes its bread program as seriously as its award-winning pastries. Bakers Rachel Smith and Marilyn Sanchez craft a wide selection of artisan breads and rolls like multigrain and pain de campagne, available in store or by special order. It has a hearty dinner menu, and its weekend brunch is neighborhood must.
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Winner of the Best Capital Baguette contest audience prize, the name pretty much says it all. Fresh Baguette’s bread is made in the old-world style and baked throughout the day in an oven imported from France. Crusty and chewy, walking home with one of these tucked beneath your arm will bring you one step closer to Paris. Additional locations are in Georgetown and Rockville.
James Beard Outstanding Baker Award-winner Mark Furstenberg has earned national praise and intensely loyal customers for his bakery’s wide selection of organic, European-style bread. Customers can watch bread bake throughout the day while enjoying breakfast, lunch, pastries, and more, making this all-day bakery a neighborhood favorite.
The Mount Pleasant darling — and Eater 2018 Restaurant of the Year — may be best known for its all-day dining counter and creative, uber-seasonal dinner menu. But Ellē also sells some of the city’s most impressive bread. This bright, homey charmer in the former Heller’s Bakery space features a daily rotating selection of naturally fermented breads from head baker Dan Fogg, including triple oat and durum olive.
Diners at this Logan Circle hotspot know that the restaurant’s bread basket is among the best in the city. But did you know that whole loaves can be purchased as well? Stop in for brunch or beef Bourguignon, and grab a fresh baguette, cranberry walnut boule, or wheat sourdough to take home.
Tucked in an abandoned-looking industrial corner near Union Market, this stylish little jewel turns out great bread along with a daily selection of pastries, pizza, toasts, sandwiches, and coffee. Their bread selection is generally limited to baguettes and sourdough boules, but high quality compensates for a small selection.
This Blagden Alley bakery is turning out some of D.C.’s most impressive breads, adding to Shaw’s white-hot food scene. Jonathan Bethony mills his own grain to make thick, long-fermented loaves like pain au levain, einkorn, and the curiously-named (but very good) horse bread. Loaves can be bought hot out of the imported, wood-fired oven around 1 p.m. most days, and don’t miss Friday pizza night.
Lines at this 4,000-square foot space rival those of Baked & Wired, its sister spot in Georgetown. The selection of daily and rotating artisan bread is made from organic wheat. That includes focaccia, seeded wheat bread, and chocolate cherry sourdough. A Baked Joint also has an all-day breakfast — go with the biscuit sammie — and lunch, plus weekly pizza nights.
Stepping into this small, Michelin-recommended restaurant feels like dining at a particularly charming modern Alpine lodge. Best known for a Swiss-American menu featuring raclette fondue, Stable also offers loaves of Swiss-style breads starting at 9 a.m. on weekends. On a recent Saturday, the bread was sold before noon.
French baking mogul Eric Kayser hopped stateside several years ago, launching D.C. outposts of his eponymous bakery and café near the White House and Mt. Vernon Triangle. Choose from several breads, including soft pain de mie or kalamata rosemary. Kayser also has a full dining menu and cases full of tempting, très correct French pastries.
The wheat-print upholstery at this popular Del Ray bistro is just one sign that it takes its bread program as seriously as its award-winning pastries. Bakers Rachel Smith and Marilyn Sanchez craft a wide selection of artisan breads and rolls like multigrain and pain de campagne, available in store or by special order. It has a hearty dinner menu, and its weekend brunch is neighborhood must.
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