Bread Alley
Bakery · Capital City Market ·
Crusty loaves, specialty breads, pastries, local jams, butter
Crusty loaves, specialty breads, pastries, local jams, butter
"Six expert bakers begin the day at 3:30 a.m. to make hundreds of heavenly baguettes and rotating breads for Stephen Starr’s famed French brasserie Le Diplomate on 14th Street NW. The 100-square-foot micro shop tucked away in a Union Market district alley also invites the public to come and pick up the same crusty loaves, multigrain levain boules, cranberry walnut boules, viennoiserie, pastries, and an ever-changing selection of specialty breads. Small-batch local jams, butter, honey, and salts are also available to-go." - Tierney Plumb
"Run by a Lutèce-trained chef pâtissier, this bread-and-pastry pop-up focuses on rustic sourdoughs and rich barley-malt loaves alongside pastry-forward summer items like lemon verbena–filled pastry snails, coconut cookies, and cuñapés (cheesy bread) made with heirloom orange corn; the operator also runs weekly bread subscription pick-ups in Arlington, has sold-out pre-orders for the current drop but will have some pastries and mini loaves for walk-ups, and is planning additional pop-ups soon (catch the current appearance at Each Peach Market on June 18, 1–6 p.m.)." - Emily Venezky
"I learned that a 100-square-foot “microshop” called Bread Alley will open behind sibling spot St. Anselm on Monday, September 6; it will sell crusty baguettes, multigrain levain boules, and cranberry-walnut boules, operate daily in the Morse Street NE alley between Fourth and Fifth Streets from 9 a.m. to 5 p.m. (or until sell-out), and will eventually add croissants, pastries, and other specialty breads on a rotating basis along with local jams, butter, honey, and salts." - Tierney Plumb
"I ordered a half-dozen of Back Alley Bread’s angel donuts, flaky, square pillows of dough that pull apart in layers with an outer cinnamon-sugar coating that provides a pleasant sweet crust; they’re a play on a beignet and filled my apartment with a fragrant, yeasty scent as if I had made them myself." - Eater Staff
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