Baker’s Daughter, a boutique cafe and market offering nutritious and organic fare, recently opened a new location in Georgetown, accompanying its sister locations in Ivy City and Downtown.
Nestled on Wisconsin Avenue, the cafe’s clean, wood furniture lends to a rustic yet chic atmosphere. Bakery treats and prepared foods are on display, aligned in rows along the cafe’s walls.
Chef Matt Baker, the owner and operator of Baker’s Daughter, was inspired by his multicultural culinary background when curating the menu, as well as his roots in Houston and New Orleans.
In previous years, Baker worked as the executive chef and food and beverage director at Krish, an Indian restaurant in Singapore. One of the cafe’s most popular menu items is their breakfast burrito, which was inspired by Baker’s go-to Mexican spot in Houston.
Baker’s Daughter offers a fast-casual cafe experience that is a contrast to Baker’s other fine-dining restaurants in Washington, including Michele’s, a French-inspired American brasserie, and Gravitas, a modern American rooftop bar and lounge.
Due to the team’s experience, Baker’s Daughter has managed to seamlessly introduce their new Georgetown location without facing many obstacles. At the same time, the business is still gaining recognition and thus faces the inevitable challenge of “simply informing the public about who [they] are and what they offer,” wrote Holly Barzyk, a spokesperson for Baker’s Daughter.
In light of this challenge, Baker’s Daughter seeks to promote their business by increasing signage, offering samples and establishing a social media presence on a multitude of platforms.
In addition to their breakfast burritos, Baker’s Daughter offers a wide array of food and drinks.
According to the team, the most popular breakfast dish is the Chef’s Breakfast Sandwich, which consists of melted Gruyère cheese, savory bacon, ham and a fried egg. Lunch favorites include their Braised Short Rib Grilled Cheese with white cheddar and red onion marmalade on toasted Sourdough and Chicken BLT with grilled chicken breast, bacon, sundried tomato aioli, Bibb lettuce and white cheddar on whole wheat bread.
Additionally, Baker’s Daughter offers an array of healthy, fresh-pressed juices with “anti-inflammatory ingredients such as ginger and turmeric” that are made fresh every day. According to Barzyk, the cafe sources their coffee from Julius Meinl, “a team of Austrian coffee roasters that have been in business for more than 150 years.”
Barzyk emphasized the cafe’s commitment to high quality ingredients, stating that the team “works with local suppliers to secure the best produce, dairy, — you name it — and [the] team of chefs turn these ingredients into dishes that taste and look fantastic.” Barzyk also explained that Baker’s Daughter strives to cultivate “an atmosphere where the staff is genuinely happy to see you.”
“We believe that if we treat our guests with warmth and kindness, they’ll come for the food and stay for the experience,” Barzyk continued.
In the future, Baker’s Daughter “hope[s] to be an integral part of the Georgetown community.” Additionally, the business aspires to “continue to be a source of employment for the local community” and stresses the importance of diversity both in hiring and within that community.
When asked to share a message with the Sidwell community, Barzyk wrote, “it would be that you can find peace in serving others…If our hard work goes towards brightening someone else’s day, we think that is an endeavor worth undertaking. We hope to see you soon!”
