And now, a quick rebuttal to the Paleo diet.
Fresh baguettes. French toast. Honey-glazed donuts.
Case closed.
But if you need a little extra convincing, then here’s Bread Furst, an all-day, Euro-style bakery/café from a legendary DC baker, opening tomorrow on Connecticut Avenue.
In case you’re not familiar with Mark Furstenberg’s work: he started Breadline. He started Marvelous Market. He’s basically our baker emeritus. And this is his General MacArthur/“I have returned” moment.
The place: basically the bread-and-pastry equivalent of Willy Wonka’s factory. Walk in and you’ll see bread makers behind one wall of glass, pastry chefs behind another and an open kitchen in the rear.
And yeah, you can just grab a baguette or ficelle to go (they’re baked every four hours), some challah on Fridays or bialys on the weekend. Or a chocolate cake, because it’s someone’s birthday somewhere.
But plan ahead, and bring a newspaper (or better: a good conversationalist). Then claim one of the marble tables and get to work on gravlax on bagels, grits with sausage and egg, or brioche french toast with maple rhubarb compote.
Rhubarb season: it always sneaks up on you.
Fresh baguettes. French toast. Honey-glazed donuts.
Case closed.
But if you need a little extra convincing, then here’s Bread Furst, an all-day, Euro-style bakery/café from a legendary DC baker, opening tomorrow on Connecticut Avenue.
In case you’re not familiar with Mark Furstenberg’s work: he started Breadline. He started Marvelous Market. He’s basically our baker emeritus. And this is his General MacArthur/“I have returned” moment.
The place: basically the bread-and-pastry equivalent of Willy Wonka’s factory. Walk in and you’ll see bread makers behind one wall of glass, pastry chefs behind another and an open kitchen in the rear.
And yeah, you can just grab a baguette or ficelle to go (they’re baked every four hours), some challah on Fridays or bialys on the weekend. Or a chocolate cake, because it’s someone’s birthday somewhere.
But plan ahead, and bring a newspaper (or better: a good conversationalist). Then claim one of the marble tables and get to work on gravlax on bagels, grits with sausage and egg, or brioche french toast with maple rhubarb compote.
Rhubarb season: it always sneaks up on you.
