Good bread is the ultimate comfort food—a symbol of togetherness and tradition, all wrapped up in one experience—and proof that truly good things take time. Luckily there are plenty of bakeries in our area doing their part to turn out out addictive, crusty, flavorful loaves that will reaffirm your love of carbs. Put these stops on your holiday shopping checklist. They’re the best thing since sliced… well… you know.
Atwater’s
Rip it, tear it, crunch it. Every step in the making of these artisanal breads is done by hand. Atwater’s bakers rise and grind every day, milling the flour using an in-house grain mill, hand-shaping the loaves (from scalded rye sourdough to rosemary Italian bread) and baking them in hearth ovens. Order in advance online by 7:30 a.m. Fridays and pick up at the weekend farmers market of your choice in Courthouse, Westover or Falls Church—or just show up and choose from what’s there. But arrive early, as the selection sells out quickly. Seasonal items available through the new year also include cranberry pecan bread, fruitcake, Stollen, gingerbread cookies, Mexican wedding cookies and matzah brittle. // Courthouse Freshfarm Market (Saturdays, 8 a.m.-noon), 1401 N. Courthouse Road, Arlington; Westover Farmers Market (Sundays, 8 a.m.-noon), 1644 N. McKinley Road, Arlington; Falls Church Farmers Market (Saturdays, 8 a.m.-noon), 300 Park Ave., Falls Church
Best Buns Bakery
Get your buns in this Shirlington baking emporium that provides all of the bread for the Great American Restaurants family of restaurants, including Carlyle next door. Everything in the Best Buns repertoire, from crusty rosemary and olive oil bread to classic baguettes, is baked on-site daily. Have a hankering for something with extra flavor? Kick it up a notch with poblano cheddar bread, herb muenster or, for a sweeter option, try the two-raisin pecan loaf. Christmastime also brings traditional Parker House rolls. Your purchase has the added bonus of helping those in need this holiday. Best Buns is contributing 5% of its bread sales to Great American Community Kitchen, which travels into Northern Virginia neighborhoods handing out fresh, hot meals to people who are food insecure. // 4010 Campbell Ave. (Shirlington)
Fresh Baguette
Feel tres Parisian when you stroll out of this cafe with a baguette tucked under each arm. The bakery makes its award-winning baguettes with organic ingredients on French-imported equipment to assure authentic flavor and a perfect crunch. While you’re there, try out the bakery’s signature Cro’gel, a clever, bagel-shaped croissant, and satisfy your sweet tooth with eclairs, fruit tarts or a buche de Noel available in three flavors (hazelnut chocolate, mango coconut or vanilla salted caramel). True bread lovers can sign up for a subscription program to get discounts on bakery products and coffees. If the McLean cafe is out of your driving radius, you can also find Fresh Baguette bread at the Rosanna food truck parked in Virginia Square most mornings and behind Arlington Central Library on Fridays. // 6707 Old Dominion Drive, McLean
Godfrey’s
Chef Godfrey McKenzie’s lifelong passion for baking started as a child in Jamaica when he watched his mother bake bread in a wood-burning stove and distribute the loaves to poor neighbors in their village. Artisan breads here are made fresh inhouse daily using a 150-year-old levain. The three most popular picks are the sourdough loaf, cranberry walnut loaf, and roasted onion, tomato and mozzarella focaccia. The holiday season also brings a traditional stollen and a panettone. // 421 W. Broad St., Falls Church
Heidelberg Pastry Shoppe
When Wolfgang Büchler first started selling his crusty, European-style breads made with imported flour in the 1970s, customers returned them thinking they were stale. He gave them their money back. Things have changed since then. Those same breads are now in high demand, delighting a third generation of Arlington customers. The bakery is constantly developing new recipes, and bread is baked fresh every day. Popular holiday items include Pate Breads—long, thin rounds of sourdough or pumpernickel, perfect for dipping—and Party Loaves, which are similar in shape to French baguettes, but come in sourdough, Jewish rye or pumpernickel. The Wheel of Rolls (pull-apart bread with a variety of toppings), is a popular item during the holidays, as is challah, which comes as a classic braid or in the shape of a wreath. // 2150 N. Culpeper St., Arlington
Le Pain Quotidian
If happiness, in your mind, is a fresh, warm baguette, this Belgian boulangerie has your number. Its baguettes are partially baked ahead of time and then finished up on demand—meaning that if you’re willing to wait five minutes, you’ll be rewarded with a piping hot baton of that French staple, perfect for serving with your favorite soft cheeses and charcuterie. Other bestsellers include whole wheat, a gluten-free super-seed bread (available by special request) and a five-grain raisin bread. // 8296 Glass Alley, Fairfax (Mosaic District)
Paris Baguette
The name says it all at this French-inspired bakery cafe, which sells the famous French loaves and much more. Other breads for easy pickup include milk bread, multigrain, fresh cream bread and raisin bread. While you’re there, pick up sweet or savory French pastries, or an expertly decorated cake. Enjoy them with a freshly brewed, rich Lavazza coffee, creamy latte or espresso. // 8344 Broad St., McLean
Surreal
The fresh-baked temptations at this National Landing restaurant, which has a takeout counter off to one side of the dining room, include focaccia, sourdough and brioche. Want a sampler? Bread-lovers dining in can order a Bread Basket Feast ($17), which includes a croissant, two brioche slices, focaccia, sourdough and butter and house-made jam. All the breads are made by Venezuelan pastry chef Barbara Whettell. // 2117 Crystal Drive, Arlington (National Landing)
The Swiss Bakery
Reto Weber’s grandfather was a baker in the Swiss canton of Thurgau, and today those family recipes live on in the Alpine wonderland he owns and operates in Springfield. A particular fan favorite is the seeded wurzelbrot rustic (translation “root bread”), so named because it resembles a twisted root, with a hearty, crusty texture that pairs nicely with raclette or sausages. Its cousin, wurzelbrot dark, is seedless and better suited for cubing and dunking in cheese fondue. For a basket of hard rolls to complement your dinner spread, try the brochten or burli. //5224 Port Royal Road, Springfield