Young and Hungry

Baked & Wired Owners Bringing Artisanal Toast to D.C.

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The San Francisco craze of artisanal toast is finally reaching D.C. The owners of Baked & Wired are planning to open a yet-unnamed bakery and cafe in Mount Vernon Triangle, reports District Source, and one of the main attractions will be a "toast bar."

Owner Tony Velazquez tells Y&H that a few months ago, he and his wife Teresa Velazquez were in San Francisco, where she was taking a bread baking class. They had already been toying around with the idea of opening a shop focused around bread—and, therefore, toast. "We went to San Francisco only to find out that's what they're doing over there, so it just made sense for us to continue it, especially after seeing that there was a possibility of it being successful. It was successful in San Francisco."

Velazquez says what has made the artisanal toast special in California is that they bake their own bread in-house. So, that's what his shop will do, too. He anticipates about 10 to 15 bread options, from ciabatta to multigrain to baguettes. For breakfast, the bakery will offer a rotating selection of three different types of toasts and four different spreads—three sweet and one savory. The toast offerings will then switch for lunch and dinner. "We'll end up with maybe eight, nine spreads throughout the day paired with the bread we think it works the best with," Velazquez says. Among the spreads you might expect: almond butter drizzled with honey, butter with cinnamon, Nutella with sea salt, peanut butter banana with honey, salmon chive cream cheese, and avocado with sea salt.

The "toast bar" won't be a physical bar. The ordering system will be similar to Baked & Wired, where you place an order and then come pick it up.

There will be no sandwiches. But expect a pizza night once a week. And the cafe will offer a simple brunch on the weekends with cinnamon rolls, Belgian waffles, poached eggs with prosciutto, and, of course, toast. Velazquez doesn't plan to offer as many sweets as Baked & Wired at the new shop: There won't be cupcakes, but there will be pies and things like raspberry crunch bars or cookies. But customers will be able to place special advance orders for Baked & Wired items, and pick them up at the bakery.

The place will also have a mini-market where patrons can buy spreads, jams, cookie dough, pizza dough, and more.

Velazquez says the lease for 440 K St. NW is still in the final stages of negotiations, but he's already hired a baker, bought a mixer, and ordered an over from France, so the bakery is happening one way or another. Assuming all goes as planned, Velazquez hopes to open by January or February of next year. In the meantime, Velazquez and his wife plan to start testing out bread recipes at Baked & Wired and selling loaves there in August. But because kitchen space is limited at the Georgetown spots, you'll have to wait until next year for your artisanal toast.

Photo via Shutterstock

Comments

  1. #1

    Really -- a toast bar. I thought cupcakes were ridiculous and then donuts, but not toast. On a side note, I tried Astro donuts today for the first time. Not impressed at all -- sampled creme brulee (the best one but the creme was bland); blueberry lemon which taked like Lemon Pledge smells; boston creme which was a overpowering chocolate mess over again a bland filling; $21 for 7 donuts -- never again.

  2. Mt Vernon Sq Res
    #2

    Honestly, a toast bar is a healthy alternative to a pastry shop. I'm looking forward to a quick-stop nutritious breakfast and coffee spot, and the neighborhood really needs a bakery/cafe (not to mention someone to fill that empty retail space). Bring it on!

  3. Mt Vernon Sq Res
    #3

    Ooh...and Stumptown Coffee too! YES!

  4. #4

    Another short lived craze for white people with too much money.

  5. #5

    And SF people wonder why East Bay people constantly want to kick the sh*t out of them.

  6. #6

    The only thing that could be any more lame than this would be an Artisanal Cereal Bar where you can get fancy Fruity Pebbles...Wheaties au poivre...escargot de la CoCo Puffs.

    DC food scene is starting to make me gag.

  7. #7

    Haters are always gonna hate. And I'm sure a few of you b!$ches will be there in your Lululemon pants with the wear marks in the thighs.

  8. #8

    "DC food scene is starting to make me gag."

    Yep, clearly our fault:

    "The San Francisco craze of artisanal toast"

    http://www.newyorker.com/online/blogs/culture/2014/05/the-trend-is-toast.html

    "Clement admits that the toast she sampled at Tallulah’s, a café in Seattle’s Capitol Hill, was excellent."

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