They also have breakfast rolls, quiches, vegan & gluten-free soups, freshly prepared lunch sandwiches, hot or cold-brewed coffees or an expertly crafted espresso drink made with ethically sourced, locally roasted beans as well as a wide selection of teas.
Tell us about yourselfBakeHouse is the brainchild of husband and wife team Niall Cooper and Lindsey Morse. Their dream of opening a bakery began back in 2007 when they moved to the secluded island of South Georgia, in the southern Atlantic Ocean, to work in a small museum catering to visiting Antarctic cruise ships. They were thousands of miles from anywhere selling anything and found themselves faced with the possibility of living without freshly baked goodies.
Unwilling to give up such luxuries, Lindsey took to the ovens and started developing the recipes that would evolve over time to become BakeHouse staples.
Lindsey is an art historian turned baker and entrepreneur, who brings an aesthetic eye to all of her creations, and believes that it’s a wonderful thing to serve beautiful food in stylish surroundings.
Originally from Britain, Niall worked in museum management before establishing BakeHouse. He is a trained barista, although, being from the UK, Niall will always have a place in his heart for proper cup of tea.
What is your favorite type of cupcake?Lindsey's favorite cupcake is a root beer float - a sassafras cake with vanilla bean frosting - because it's fun and just a little nostalgic. Niall's favorite season is fall, so he'll go for a pumpkin cupcake with cream cheese frosting and just a light dusting of cinnamon sugar on top.
What is your other favorite local cupcakery?Other favorite bakery in DC? "We really like Baked + Wired. Their chai cupcake is super!"
What cupcakes do you plan to bring to CupcakeCampDC?Caramel Apple
"Baker Spotlight" is an online featurette of bakers or bakeries that are participating in CupcakeCampDC.