Sticky Fingers

The superb sticky bun sold at Cowgirl Creamery. Photograph by Chris Leaman.

The morning sweet of choice at many restaurants has long been the house-made doughnut. But another breakfast treat is making a comeback: the sticky bun. The latest versions should banish all memories of Cinnabon.

At the bakery offshoot of the Italian dining room Potenza, swirls of dough dotted with Morello cherries are freshly baked each morning on the hour.

A more traditional version, with cinnamon and pecans, is available to go on Sunday and Monday at BlackSalt’s market in DC’s Palisades.

But our favorites can be found at Cowgirl Creamery, the Penn Quarter cheese shop. The oversize confections—soft and moist inside with loads of pecans and a slightly candied glaze—are brought in weekdays from Hawthorne Fine Breakfast Pastry, a wholesale baker in Severna Park.



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Ann Limpert
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 Logan Circle.