Bayou Bakery: Best of Breakfast and Brunch 2012

Bayou Bakery: Best of Breakfast and Brunch 2012
Biscuit with egg, bacon, and cheese. Photograph by Scott Suchman.

Some places win us over with a serene setting, others by
delivering an experience in which everything feels right. Pastry chef and
Bayou native David Guas’s order-at-the-counter operation charms by nailing
a handful of items that call to us. Flaky, rich biscuits are great on
their own or smothered in gravy. Decadent hot chocolate is like a regal
upgrade from Swiss Miss. And beignets beg comparison with the best of New
Orleans. Then there’s the pastry case, which features Guas’s twist on
Oreos (Dat-Os) and so-good-you-could-cry pralines. Monday through Friday 7
to 11 am, Saturday 8 to noon, Sunday 8 to 4.

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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.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.