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With Baker’s Crust, Ashburn will get its first taste of rooftop dining

Facebook/Baker’s Crust Artisan Kitchen
A year-round rooftop patio with a 10-foot fire pit, unique artisan menu, and family friendly atmosphere can all be found at one of Ashburn's newest restaurants, Baker's Crust Artisan Kitchen, which is set to open in early August.

Located in Belmont Chase, near Whole Foods, Baker's Crust is a concept created by John Stein in Virginia Beach in 1993. Stein started the restaurant out of a love for authentic food with integrity, he said.

With locations in Williamsburg, the Richmond area, and Virginia Beach, Ashburn is the seventh location in Virginia and the first in northern Virginia.

The restaurant originally began as a traditional artisan bread bakery and cafe, with imported French ovens to bake bread for delicious sandwiches and homemade soups, Stein said.

“I love crusty breads and wanted to create a cafe using these ingredients,” he added.

Over the past 24 years, it has evolved to include lunch and dinner menus, weekend brunch, and catering services, highlighting their bread selection.

Everything on the menu is “made from scratch” using fresh, farm-to-fork ingredients, many of which come from their farm in Suffolk.

The 4,500-square-foot space in Belmont Chase provides seating for 204, including rooftop dining and a large patio with garage doors, “bringing the outside in,” said Mark Pearson, general manager.

“The space is really beautiful. We are really excited to be in Ashburn,” Pearson said.

Three-quarters of the rooftop area is covered and can be used year-round. The other part includes a 10-foot fire pit.

The lunch and dinner menu will feature their most popular items from other locations and will add some specials, such as scallops and a hand-cut ribeye steak.

Other popular menu items include a Neopolitan-style pizza using homemade mozzarella and San Marzano tomatoes, fresh salads, hand-cut fries and hand-formed burgers. There are also gluten-free items and a healthy kids menu.

“We are built on the philosophy of being authentic and true to the food,” Stein said.

And the eatery isn't only about the solids. A mixologist has developed a creative cocktails menu, and there will be a variety of craft beers and wines on tap.

“We feel this is the kind of restaurant you can go to every week and try something new,” he said.

Baker's Crust sees northern Virginia as the land of opportunity for the next stage in their business model. They plan to open six to eight more restaurants in the area over the next few years.

“We have built a good brand foundation and we are excited to bring it [to Ashburn],” Stein said.

For more information, visit http://www.bakerscrust.com.

Contact the writer at .(JavaScript must be enabled to view this email address) or on Twitter at @KarenGGraham.


The Hero Sandwich that I remember from 50 years ago was made from a hard crust Italian loaf somewhat similar to a French baguette but wider.  It was cut in half lengthwise and then layered with meat and accessories.  None of the ubiquitous submarine (sub) sandwiches or Hoagies made on soft bread compare. Hopefully this sandwich will be on the Baker’s Crust menu.

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