Classic baguette from Lyon Bakery. Available at markets such as Arrowine (4508 Lee Hwy., Arlington, 703-525-0990) and Cheesetique (2411 Mount Vernon Ave., Alexandria, 703-706-5300). Visit lyonbakery.com for the full list.
Dinner-roll-like epi from Best Buns Bread Company (4010 Campbell Ave., Arlington; 703-578-1500).
Potato bread with white-truffle oil from the Bread Ovens at Quail Creek Farm. Available at farmers markets in DC’s Penn Quarter, Annapolis, and Arlington.
Crusty miche round from Saint Michel Bakery (5540 Wilkins Ct., Rockville; 301-770-5090).
Palladin bread—our favorite in the area—from the Butcher’s Block (1600 King St., Alexandria; 703-894-5253).
Cherry-chocolate bread from Wicked Bread. Available at Cafe 2941 (2941 Fairview Park Dr., Falls Church; 703-270-1690).
This article appears in the May 2011 issue of The Washingtonian.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
