Seylou Bakery and Mill is a bakery in Washington DC.
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.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Sundays sell out by 12:00; pre-order miche loaves through the website for Saturday pickup.
Address: 926 N St NW, Washington, DC 20001, Washington DC
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.
Tip: The brioche donuts and cinnamon rolls run out by 11:00 on Saturdays; cash registers slow after the 09:00 commuter wave.
Worth the queue: Brioche donut
Levain Bakery in Washington DC is the Upper West Side cookie shop's Georgetown M Street outpost, with palm-sized chocolate-chip walnut cookies.
Tip: Cookies bake every 20 minutes through the day; ask for one straight out of the oven at the back counter.
Worth the queue: Chocolate chip walnut cookie
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.
Tip: The black sesame pull-apart sells out by 12:00 on weekends; pre-order via Instagram messages on Tuesdays.
Worth the queue: Black sesame pull-apart bread
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.
Tip: The Sun City sandwich with pastrami, egg and salt is the bestseller; pre-order on the app to skip the 30-minute weekend line.
Worth the queue: Sun City bagel sandwich
Fresh Baguette in Washington DC is the Georgetown Wisconsin Avenue French bakery from a Parisian-trained baker, with hand-shaped Tradition baguettes baked.
Tip: The Tradition baguette is the bake to take home; the pain au chocolat is the second-most-ordered viennoiserie.
Worth the queue: Tradition baguette
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
