No, carbs aren’t the enemy. Thanks to these DC bread-makers, they’re part of a balanced diet, with everything from nutrient-dense whole grains milled on-site to experimental loaves with spices in the dough. Here, our breadwinners.
A Baked Joint offers hearty slices of rotating selections like quinoa turmeric.
A Baked Joint
440 K St. NW, 202.408.6985, abakedjoint.com
Sister to Georgetown’s Baked & Wired, this shop offers a cafe-style menu. Executive baker Bill Chillcott and head baker Sam Cooper work with the team to craft in-house classic and unconventional breads daily.
Harissa is among the latest rotating choices. For a sweet? Try the chocolate cherry sourdough.
The seasonal creations, all-day weekend breakfast, savory croissants and goat-cheese biscuits sate healthy appetites.
4434 Connecticut Ave. NW, 202.966.1300, breadfurst.com
James Beard winner Mark Furstenberg was the first in DC to serve European-style breads. Upward of 25 years later, crowds still line up for his baguettes, whole-grain loaves, and fruit-and-nut bread (the latter is sold by the slice).
In 1991, Furstenberg was commissioned to create the Palladin for its namesake. It’s in rotation today.
The daily eat-in and takeout bites include crispy chickpeas, scallions and hummus on whole-grain bread.
926 N St. NW, Ste. A, 202.842.1122, seylou.com
Co-owner and head baker Jonathan Bethony was dubbed the “Steve Jobs of bread” by famed chef Dan Barber of Blue Hill in New York. His commitment to the art of 100 percent whole-grain baking begins with locally sourced grains and an on-site mill.
The Bird bread is a fave: It is nutrient-dense, and chock-full of seeds and naturally gluten-free grains.
Co-owner Jessica Azeez’s themed dinners centered on (yes) bread bring more dough, like a whole-grain pasta eve with guest chef Danny Petitta.
Photography by: Sarah Culver