THIS POST WAS ORIGINALLY PUBLISHED in 2014 AND WAS UPDATED IN JULY 2020.
It’s been named one of the top ten bakeries in the United States by Fodor’s Travel, and it’s easily one of the most talked about coffee shop locations in the area. Do not miss Baked & Wired, just next to Georgetown’s historic C&O canal.
Baked & Wired came backed with a lot of hype and praise; people have been telling us to go there for years. Somehow, we never got around to it. There’s something about actively avoiding that which is so coveted. Just because everyone loves it, does not mean that you would or should. Enter Saturday morning. Sunshine streaming through the windows, summer air beckoning nature into the light. Everyone was outside enjoying the weather and it was time to finally visit Baked & Wired. (When this article was first published, we wrote: “I got on a crowded bus and happily listened to my iPod to get down to M Street.” Oh, nostalgia during COVID-19! Oh nostalgia for iPods!)
& if you enjoyed these musings, please read our full review of Little Red Fox, here.
Washingtonian hailed it as one of the “three [DC] bakeries you don’t want to miss,” it had a glowing write-up in the Washington Post, and Eater DC covered this shop as housing the “Steve Jobs of bread.” Welcome to Seylou Bakery & Mill, the capital’s first-ever mill-in-house, whole grain bakery in Shaw.
There are a few well-known coffee roasters located just outside of Washington, DC, in the little state called Maryland and the coffee scene is dripping strong. One of the states’ coffee staples is Rise Up Coffee Roasters, a company that relishes in its Eastern Shore, Chesapeake Bay roots with the hashtag: #WeAreMarylandCoffee. Once you take a visit to Rise Up’s roastery, a renovated 1920’s gasoline station in Easton, it’s hard to argue with the company’s rich coffee culture.
Time Cupsoul’s first encounter with Rise Up Coffee Roasters was actually within Washington, DC, at a tiny pop-up cart right outside of Friendship Heights metro station. It was exciting to try a new iced drink from a small push cart decked out with coffee bags and a little umbrella. The iced coffee was delicious. This brief encounter with the company was positive.
After some online sleuthing, it was quickly discovered that the company, started in 2005, roasts USDA Organic and Fair Trade coffee in small batches and was just a short drive from DC.
The Swiss patisserie, Gerald, arrived in Tel Aviv in August and immediately set the standard for impeccable service, quality, flavor and decadence. Visible from Ibn Gabriol, a major street in the metropolis, Gerald’s large glass windows allow a preview inside of the shop.
Clean, exact, methodically placed pastries line up gently in a crystal clear display bar flanked by wooden shelves filled with coffee beans, white mugs and saucers, and, of course, a shiny silver espresso machine. The attention to detail at Gerald is geometric heaven. Placement and cleanliness reign supreme in a locale where sugar and chocolate could certainly escape and decorate the counters. Yet everything about Gerald remains pristine and correct. The display case begs to be photographed and admired.