We make some of the best artisan bread in D.C., focusing on full flavor and nutritious grains. Our bread is always baked fresh before each market so you get the best our bakery has to offer.
This poolish baguette has a crispy crust, which gives way to a soft crumb with irregular holes.
A soft, white loaf studded with tangy Asiago cheese.
A traditional Jewish bread, our egg-based loaf is soft and slightly sweet with a tight crumb.
Our ciabatta is sold as “pillows” (half loaves). They’re soft and chewy with an irregular crumb. Great for sandwiches.
Toasted baguette slices are drizzled with olive oil, salt, and pepper to make crositinis! Eat like a cracker, or serve with toppings as an appetizer
We make an Herb Focaccia, with olive oil and Italian herbs from District Spice. It is great for Sandwiches or just ripping and dipping.
Our Special Focaccia is usually a whole wheat bread with a rotating assortment of seasonal toppings from the farmers market and a special spice blend called Tuscan Heat from District Spice. Examples include tomato and basil, zucchini and onion, mushroom and olive, Spinach and Feta.
Nicknamed “the seedy bread” by many market patrons, this is a multigrain loaf with a chewy outside and soft inside. It's nickname comes from the oven-toasted seeds that cover the crust.
Nicknamed “crack bread” because you just can't stop eating it. This is a soft, white bread folded with cheddar and studded with jalapeños. It has just the right amount of kick.
MULTIGRAIN SANDWICH LOAF
When we say “multigrain,” we mean it! This soft whole wheat bread includes millet, oatmeal, flax seed, buckwheat, corn grits, and pearled barley grains all made into a porridge and mixed into the bread.
NEW YORK RYE
A true New York Rye, this is a sourdough loaf with caraway seeds. The taste will bring you right back to the streets of New York.
This sourdough bread is studded with kalamata and green olives. Love olives? You won’t be able to resist this.
PAIN DE CAMPAGNE
A French country sourdough is modeled after the famous Parisian bakery signature loaf, Poilane Miche. Complex, crusty, and long lasting, this whole grain sourdough is very special to us and should be enjoyed by all.
This classic Portuguese bread is known by everyone in Falls River, MA. Similar to a Hawaiian sweet bread, it’s slightly sweet and very soft with a tight crumb. The flavor has hints of orange and lemon.
RAISIN PECAN BREAD
This sourdough-based bread is loaded with raisins and pecans.
Made with a light sourdough base, this loaf has a tight crumb and a wonderful rosemary aroma.
RUSSIAN BLACK BREAD
Covered in poppy seeds, this dark rye bread has sweet onions inside. A little added coffee brings the rye flavor out of the crunch crust and soft, tight crumb. It is what Pumpernickle wants to be when it grows up.
RUSTIC ITALIAN BOULE
This country white Italian bread has a crunchy outside and irregular soft crumb inside.
Like a San Francisco sourdough, our sourdough boule boasts a crunchy crust, soft and irregular crumb, and a clean tart flavor.
RAVENHOOK SOURDOUGH SANDWICH LOAF
Finally, you have the option of our wonderful, tangy sourdough in a sandwich shape, usually we pre-slice it too!