№ 01
Country loaf
72-hr ferment
from 7amHold one →
Open · 7am – 6pm · Tue–Sun
Slow bread.
Honest pastry.
A tiny corner bakery on Mt. Pleasant Street. Long-fermented sourdough, laminated viennoiserie, and a single perfect espresso.
72
hour cold ferment
1
small oven
7
days a week, gone by 2
Out of oven · 7:14am
Country loaf
72-hour cold ferment · heritage flour
$14hold one
∿ The bakery
One oven.
Long ferments. No shortcuts.
We mill some flour in-house, ferment everything 36–72 hours, and sell what we make until it is gone. The shop is small on purpose — the line moves fast and you learn the names by the second week.
72-hour cold ferment on country loaves
Heritage grain milled on site weekly
Single-origin espresso · Counter Culture
Closed Mondays so the team can rest
∿ Today's bake
What came out this morning.
Updated every morning at 6:45am, when the first loaves come out.
In
№ 02
Almond croissant
Pulled twice
8am sharpHold one →
№ 03
Morning bun
Cinnamon + orange
First 30 gone by 9Hold one →
№ 04
Sourdough discard crackers
Free with any loaf
all dayHold one →
№ 05
Galette of the day
Seasonal fruit
from 11amHold one →
№ 06
Loaf subscription
Friday standing order
enroll any timeHold one →
∿ The menu
The shortlist — always here, in some form.
01
Country sourdough loaf
72-hr ferment72-hour cold ferment, heritage flour. Best bread in the neighborhood and we will fight you on it.
$14limit 2 per customer · bake at 6am, 11am, 3pm
02
Almond croissant
Twice-laminated, frangipane-stuffed, glazed honest. Pulled at 8am sharp.
$5.50pulled at 8am · usually gone by 10:30
03
Morning bun
Limit 2 perCinnamon, orange zest, crackling sugar lid. The first 30 vanish by 9.
$4.50first batch 7am · second batch noon
04
Galette of the day
Seasonal fruit, butter crust, served slightly warm if you ask.
$7fruit varies · ask the counter what came in
∿ The Friday standing order
Get a loaf every Friday.
No app required.
We bake your loaf, set it aside with your name, and you swing by between 7 and 6. Pause anytime by replying to the email.
One loaf
$48
every month
Two loaves
$84
every month
On the rack today.
See the morning feed →
∿ On the bench
The two people who got up at four.
Owner · head baker
Iris Bell
Trained at Tartine. Twelve years on the bench. Believes morning bread is a civic duty. Will scold you for slicing the heel.
"A loaf is a small civic contract."
Pastry lead
Dan Owusu
Spent three years in Paris laminating dough. Runs the viennoiserie program. Has opinions on butter brand and is not interested in alternatives.
"Butter is a brand, not a substance."
"I drive past two other bakeries to get here. The country loaf is the best in the city."
JP
J. Park
Cookbook author
∿ Visit
Come in, then come back.
Oats & Honey is the easiest place in the neighborhood to reach a real person. Phone is fine. Email is faster.
Right nowOpen · ~14 loaves left
Address
3104 Mt. Pleasant St NW
Washington, DC 20010
Hours
Tue–Sat · 7am – 6pm
Sun · 8am – 3pm
Closed Monday
Phone & email
(202) 555-0140
hello@oatsandhoney.com
Loaf subscription
Friday standing order
Pause via email any time
Hungry?
Get a table — or just grab a loaf.
Walk in any morning. Pre-order the loaf so you don't show up to a ghost shelf. We'll set it aside with your name.