The second location of this Bethesda-based French bakery has an extensive menu of sweets, Viennese pastries, savory breads, quiches, and sandwiches available for breakfast and lunch.

The gluten-free diet gets the red-carpet treatment at this new Bethesda bakery, where the entire menu is gluten-free. Breakfast features egg sandwiches, oatmeal, and muffins. Lunch centers around sandwiches, salads, and soups. Treats include cookies, brownies, and cupcakes. Vegans will find plenty of choices among baked goods and savory options.

This all-in-one neighborhood eatery from the hospitality vets behind Bad Saint, Room 11, and Paisley Fig serves as a bakery, coffee shop, bar, and restaurant.The bakery side produces baguettes plus rotating specials (sourdough, loaves of buckwheat) each morning. Featured pastries include bacon-cheddar scones, banana bran muffins, guava turnovers, gourmet doughnuts, and more.

This regional chain recently expanded to Shaw, bringing with it superior cake and yeast doughnuts that range from simple to seasonal to nostalgic interpretations of beloved candies and cookies. For those who prefer their sugar in liquid form, the shop houses a subterranean cocktail bar called Nocturne.

Located in the same spot as the former Grassroots Gourmet, this bakery is named after the old-time movie theater that once occupied the building. It features sweets, New Jersey bagels, sandwiches, and paninis. Whereas there used to be nowhere to sit, sidewalk tables now offer fair-weather seating.

From his previous Capitol Hill location, restaurateur David Guas migrated west to Scott Circle, serving breakfast and lunch at his new Darcy hotel café. True to his New Orleans roots, Guas continues to make beignets, plus an assortment of baked goods, egg sandwiches, and lunch fare. Add Lil’ B to the list of spots repurposing everything bagel flavors as something else. Here it’s a croissant topped with everything spices and filled with chive cream cheese.

Married pastry chefs Camila Arango and Tom Wellings are baking all their favorites at their newly opened shop near Union Station. Featured offerings include croissants, both sweet (almond, pistachio, chocolate) and savory (smoked ham and gruyere), cookies, assorted muffins, avocado toast, gourmet sandwiches, rotating quiche, and more.

At D.C.’s debut whole grain bakery and in-house mill, baker Jonathan Bethony specializes in rustic breads made from whole wheat, millet, spelt, and more. Featured pastries include whole wheat croissants (with or without chocolate), canales, barley oat cookies, and chocolate sorghum brownies, and more.

State Department alum Miranda Rinaldi has traded foreign service for gourmet pastries at her debut D.C. bakery. Featured offerings include chocolate croissants, hazelnut tea cakes, cream-filled lobster tails (sfogliatelle), specialty cakes, and more.

Renowned baker Eric Kayser has now opened two of his Parisian bakeries in D.C. The casual cafes produce assorted breads, cookies, pastries, and more (think: traditional French soups, salads, and entrees) throughout the day.

This homegrown chain recently expanded from Alexandria, Virginia to Pentagon City, bringing with it freshly baked breads, gourmet sandwiches, and specialty waffles.