The counters in Washington DC worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Washington DC worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Bread Furst in Washington DC is Mark Furstenberg's Van Ness bakery on Connecticut Avenue since 2014, a James Beard Outstanding Baker winner with sourdough.
Worth the queueCountry sourdough loaf
TipCountry loaves come out at 11:00 and 15:00; ask for the timing at the counter to catch them warm.
Seylou Bakery and Mill in Washington DC is Jonathan and Jessica Bethony's Shaw Blagden Alley bakery, a single-source mill-to-loaf operation grinding regional.
Worth the queueWhole-grain country miche
TipSundays sell out by 12:00; pre-order miche loaves through the website for Saturday pickup.
la Betty AM in Washington DC is the Mount Vernon Triangle K Street daytime bakery from the A Baked Joint team, with biscuits, brioche donuts.
Worth the queueBrioche donut
TipThe brioche donuts and cinnamon rolls run out by 11:00 on Saturdays; cash registers slow after the 09:00 commuter wave.
Levain Bakery in Washington DC is the Upper West Side cookie shop's Georgetown M Street outpost, with palm-sized chocolate-chip walnut cookies.
Worth the queueChocolate chip walnut cookie
TipCookies bake every 20 minutes through the day; ask for one straight out of the oven at the back counter.
Rose Ave Bakery in Washington DC is Cheryl Wakerhauser's Georgetown Cady's Alley bakery, an Asian-American pastry counter with black sesame pull-apart bread.
Worth the queueBlack sesame pull-apart bread
TipThe black sesame pull-apart sells out by 12:00 on weekends; pre-order via Instagram messages on Tuesdays.
Call Your Mother Deli Park View in Washington DC is the Georgia Avenue wood-fired bagel deli from chef Andrew Dana, with Montreal-Brooklyn hybrid bagels.
Worth the queueSun City bagel sandwich
TipThe Sun City sandwich with pastrami, egg and salt is the bestseller; pre-order on the app to skip the 30-minute weekend line.
Fresh Baguette in Washington DC is the Georgetown Wisconsin Avenue French bakery from a Parisian-trained baker, with hand-shaped Tradition baguettes baked.
Worth the queueTradition baguette
TipThe Tradition baguette is the bake to take home; the pain au chocolat is the second-most-ordered viennoiserie.
Le Caprice DC in Washington DC is the Columbia Heights 14th Street French bakery from chef Ferney Pena, with French viennoiserie, Tradition baguettes.
Worth the queuePain au chocolat
TipThe almond croissant batch pulls at 10:00 weekdays; the patio runs through October for the morning sun.
Boulangerie Saint Georges in Washington DC is the Eastern Market 7th Street SE French bakery from Paris restaurateurs Lounes Khenane and Bouzid Aissaoui.
Worth the queuePain au chocolat
TipThe morning canele batch finishes by 11:00; the bakery serves wine and beer with the lunch sandwich menu after 12:00.
SakuSaku Flakerie in Washington DC is Yuri Oberbillig's Tenleytown Wisconsin Avenue Japanese-French pastry shop, with matcha kouign-amann, white miso.
Worth the queueMatcha kouign-amann
TipThe matcha kouign-amann batch pulls at 10:00 daily and sells out by lunch; order ahead via the website for Saturday pickup.
Pearl's Bagels in Washington DC is the Shaw 7th Street bagel shop from two former media-careerists, with sourdough-starter bagels boiled in honey water.
Worth the queuePlain bagel with scallion cream cheese
TipThe shop closes when the day's bagels run out, often before 13:00 on weekends; arrive before 11:00 for the full schmear lineup.
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