Cake maker Natalia Kost-Lupichuk’s pastry shop and cafe isn’t even a year old, but she’s already developed a fan base, especially in the morning when locals stream into the pretty little place, adorned with wrought-iron ivy and vintage cafe signs, for baked-each-morning treats: apricot-glazed croissants, wonderfully spongy cranberry-orange muffins, and—in a nod to Kost-Lupichuk’s Ukrainian heritage—potato- or sauerkraut-stuffed pierogis.
-March, 2008
Executive Food Editor/Critic
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.
