Right off of Chain Bridge Road, a new and welcoming breakfast destination is on the come up. On Sept. 21, the Sunday Morning Bakehouse opened its second location in the Washington region. This delicious destination feels like a cartoon bakery with its perfect looking pastries, low to the ground seating and adorable coffee station. Claiming to use quality ingredients, this bakery will “wake your tastebuds” with their original menu, curated by chef and owner Caroline Yi.
The bakehouse offers a huge selection of baked goods, warm and cold drinks, breakfast, lunch and even cocktails for happy hours, ensuring that anyone will be satisfied. They are especially well known for their French-style pastries. Every pastry coming out of the ovens looks Instagram-worthy, beautifully crystallized with crunch and color. From their savory croissants to weekday specials, everything exceeded my expectations.
Garlic Spinach and Ricotta Croissant- 4/5
This buttery pastry tasted like an elevated pizza, with an added tart taste from its flakeyness and cheesiness. The creamy ricotta pairs well with the spinach, and the garlic is not too strong, not overpowering this savory croissant. The edges were crisp and crossed over in layers, allowing for even more of an outside crunch factor. I only wish that the filling was spread throughout the pastry a little more, because the creamy, spinach-y goodness was my favorite part.
Pear and Oat Crumble Seasonal Tart- 5/5
The Pear and Oat Tart was brushed with sugar, the prettiest out of all of the pastries. Upon biting into this tart, I was met with an explosion of fall flavors and a crisp bite that contrasted with the moist stewed pear inside. Cinnamon, pear, brown sugar and buttery oats work together in harmony to give the coziest flavors, proving that Sunday Morning’s specialty desserts are their strong suit.
Kouign Amann- 5/5
Baked good offerings stay consistent throughout the week, but on Saturday and Sunday the bakehouse has “Weekend Specials”. A special that appealed to me was the kouign amann (pronounced khween ah- mahn), which is essentially a croissant layered with butter and sugar caramelized during the baking process. When biting into this rich, flakey and buttery dessert, I was met with the loudest crunch I had ever heard from a pastry. It was an ideal balance of crisp and meltiness, but not too sweet, which I was anticipating. The kouign amann, despite its French origins, reminded me of a baklava: a middle eastern dessert made with phyllo dough and a simple syrup. The kouign amann was a comforting and delightful experience, and I would definitely get this one again.
Chocolate Croissant- 3/5
My expectations were high while trying Sunday Morning Bakehouse’s chocolate croissant as their unique tarts and desserts were delicious, but you can skip this basic croissant. I was expecting a flakey dough, but I instead felt buttery and moist layers that almost melted in my mouth. I actually enjoyed the lack of crunch, as it went well with the traditional pain-au-chocolat vibe, but the chocolate was excessively sweet and lacked the rich flavor I was craving.
Sunday Morning Bakehouse delivers a modern and delicious take on a classic French bakery, providing delectable pastries and a très chic ambiance. Their presentation matches their quality, making this a great breakfast destination for a quiet Sunday morning.
