Many bakeries make their own bread on-site, but Sub Rosa takes it to the next level by stone-milling their own grains into flour for their wood-fired organic loaves and pastries. The bakers’ Turkish heritage influences treats like the lamb borek (a savory pastry), poğaça (another savory filled biscuit), and fillings like fig, sour cherry, and pistachio. Plan your visit around your bread of choice; you can check the website for the schedule and ingredient details. Whole rye is available every day except Monday when the bakery is closed, the classic wheat and pide flatbread is fresh Wednesday to Sunday, and there’s no bread baked on Tuesday.
More Recommendations
Virginia Is for Gluten Lovers
Many bakeries make their own bread on-site, but Sub Rosa takes it to the next level by stone-milling their own grains into flour for their wood-fired organic loaves and pastries. The bakers’ Turkish heritage influences treats like the lamb borek (a savory pastry), poğaça (another savory filled biscuit), and fillings like fig, sour cherry, and pistachio. Plan your visit around your bread of choice; you can check the website for the schedule and ingredient details. Whole rye is available every day except Monday when the bakery is closed, the classic wheat and pide flatbread is fresh Wednesday to Sunday, and there’s no bread baked on Tuesday.
