Fresh Baguette is a bakery in Washington DC.
Fresh Baguette in Washington DC is the Georgetown Wisconsin Avenue French bakery from a Parisian-trained baker, with hand-shaped Tradition baguettes baked.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The Tradition baguette is the bake to take home; the pain au chocolat is the second-most-ordered viennoiserie.
Address: 1737 Wisconsin Ave NW, Washington, DC 20007, Washington DC
Le Caprice DC in Washington DC is the Columbia Heights 14th Street French bakery from chef Ferney Pena, with French viennoiserie, Tradition baguettes.
Tip: The almond croissant batch pulls at 10:00 weekdays; the patio runs through October for the morning sun.
Worth the queue: Pain au chocolat
Boulangerie Saint Georges in Washington DC is the Eastern Market 7th Street SE French bakery from Paris restaurateurs Lounes Khenane and Bouzid Aissaoui.
Tip: The morning canele batch finishes by 11:00; the bakery serves wine and beer with the lunch sandwich menu after 12:00.
Worth the queue: Pain au chocolat
SakuSaku Flakerie in Washington DC is Yuri Oberbillig's Tenleytown Wisconsin Avenue Japanese-French pastry shop, with matcha kouign-amann, white miso.
Tip: The matcha kouign-amann batch pulls at 10:00 daily and sells out by lunch; order ahead via the website for Saturday pickup.
Worth the queue: Matcha kouign-amann
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.
Tip: The shop closes when the day's bagels run out, often before 13:00 on weekends; arrive before 11:00 for the full schmear lineup.
Worth the queue: Plain bagel with scallion cream cheese
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.
Tip: Country loaves come out at 11:00 and 15:00; ask for the timing at the counter to catch them warm.
Worth the queue: Country sourdough loaf
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.
Tip: Sundays sell out by 12:00; pre-order miche loaves through the website for Saturday pickup.
Worth the queue: Whole-grain country miche
