Sub Rosa Bakery
Bakery · Richmond
620 N 25th St, Richmond, VA 23223
Highlights
Wood-fired breads & pastries from house-milled local grains
Wood-fired breads & pastries from house-milled local grains
"Wood-fired breads made from locally-grown, house-milled grains and the flakiest seasonal pastries fill the case at this Church Hill bakery owned by brother-and-sister duo Evrim and Evin Dogu. While pastries like the fig and cheese croissant and seeded braid usually enjoy the spotlight, sleeper hits like the earl grey cookie or Turkish pogaca (a biscuit-like dough stuffed with feta) hold up nicely for the trip back home. Bonus: a small but excellent selection of natural wine and cider available to-go." - Stephanie Ganz
"In this Virginia bakery, sibling owners Evin and Evrim Dogu run a precision-focused operation that mills its own flour and even makes ricotta in-house. Rather than using their double-decker masonry wood-fired oven for the expected charred pizza or slow-roasted meats, they employ it to bake croissants and breads, controlling temperature and timing carefully. Their signature pear-and-caramel “pear-a-mel” croissant starts with croissant dough shaped into diamonds and a scoop of ricotta flavored with honey, salt, and orange zest; halved, cored pears are caramelized in a pan so their juices reduce into the caramel, then baked in the wood-fired oven for about half an hour so the bottoms caramelize while the tops remain tender. Each croissant is topped with half a pear before baking and finished with a glaze made from the caramel and pear sauce, showcasing a meticulous, ingredient-driven approach to classic pastries." - Avery Dalal
"A trip to Sub Rosa is an essential part of any Richmond itinerary for their exquisite pastries (FYI, they’re closed Mondays). Croissants are a major specialty, with savory flavors such as salami and cheese, and sweeter versions including a large sour cherry and pistachio one. Breads are another focus, from sesame rye to rosemary-flecked flatbread." - Missy Frederick
"A cozy corner bakery in Richmond run by Evin and Evrim Dogu that mills locally sourced grains in-house for a more intense, distinctive flavor. The display of plump sesame rye loaves and glossy, tightly laminated morning buns—whose layers catch the sun-freckled light—signals careful, artisanal baking, but the standout is the rotating-ingredient quiche (fennel and onion on the day described): served warm with a slightly puffed, golden top and buttery crumbs, a custardy interior, and slices of onion and fennel that seem to melt into the eggs; the light crust and perfect crust-to-filling ratio make it irresistible, even eclipsing the author’s other purchases." - ByPriya Krishna
"The team at Richmond’s stellar Sub Rosa Bakery are competing for Outstanding Baker." - Tierney Plumb
