Bakers & Baristas is all about the pastry
“It is a process. It’s actually about a seven hour start-to-finish process to make our puff pastry and laminated dough,” say Brian Scott, director of operations for the Gordon Restaurant Group, describing the work that goes into making the daily assortment of baked goods for the company’s newest venture, Bakers & Baristas. “We think there is a real opportunity for a scratch bakery like ours in D.C.”
Opening today, Bakers & Baristas is a European-inspired coffee and pastry shop conceived by restaurateur Aaron Gordon, the person behind Red Light and Red Velvet Cupcakery as well as Tangysweet, whose space Bakers & Baristas now occupies in the District’s Penn Quarter neighborhood.
Heading up the Bakers & Baristas kitchen is Lindsay Meehan, a graduate of The Culinary Institute of America with a Bachelor’s degree in Baking and Pastry Arts. She will also continue in her role as the executive pastry chef of Red Velvet Cupcakery, a position Meehan has held since 2012.
In consultation with Naomi Gallago, the award-winning pastry chef for Park Hyatt Washington and its Blue Duck Tavern, Meehan’s menu for Bakers & Baristas includes an assortment of pastries, including danishes, kringles, croissants, tarts and various Viennese cookies. There is also a selection of savory tarts and sandwiches prepared with freshly baked house-made bread.
Bakers & Baristas’ coffee is being supplied and roasted by D.C.-based Compass Coffee. In addition to its various drip and expresso coffee drinks, it is also serving tea, chai and hot chocolate.
Bakers & Baristas is located at 501 7th St. NW. Call (202) 347-7895.
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