February 04, 2006

Hope you saw the article on Takoma Kitchens in last Wednesday’s (Jan 25) Washington Post Food Section (page 5). At www.washingtonpost.com type Takoma Kitchens in the search box and it should be the first article to come up in the results. Unfortunately you have to register to actually read the item about the Hyattsville bakery store that produces American home-style breads for markets across the area.

You don’t have to go to Hyattsville since Takoma Kitchens comes to the Arlington Farmers’ Market every Saturday, Summer and Winter. Sunflower bread is an AFM market favorite among the varieties available, which include Seven Grain, Honey Whole Wheat and Dill Cottage Cheese among others. Far more than bread is offered. You can feast on Buns, Danish, Pastries, Coffee Cakes and Strudel. And Ginger Bread. And fruit Tarts and whole Pies. Select may depend on what the baker feels like making.

Going beyond the bakery, you will also find soups and spreads for your breads. And don’t overlook the Empanadas (Chicken, Beef or Vegetable). Orders for special occasions can be arranged at 301-422-0097, or visit 1812 East-West Hwy, Hyattsville.

Atwater’s Bakery focuses on bread made with organic flour and grains. For example, the Cinnamon Raisin Walnut is 50% Organic Whole Wheat flour and 50% Organic Bread flour. Other loaves offered include Country White, Irish Brown and Toasted Sesame. The Spelt loaf is 100% organic Spelt flour. Spelt is not your usual wheat grain but a variety that lost favor over the years. You’ll find no added sugar or dairy in most of the breads – with obvious exceptions like cheddar cheese bread. Generally speaking, the brown bread varieties are baked with a sourdough starter which affects taste and presentation depending on how much is used. Yeast is used for the white breads.

Come by the stand to also find Baguettes, Rolls, Scones and Teacakes. The Cookies and Brownies do have added sugar and dairy, of course.

Atwater’s is based at 529 E Belvedere Ave in Baltimore and if you are up that way, stop in for their soups, pastry and cheese. The breads have been the center of their farmers’ market sales. The breads start baking at 4 AM, and unfortunately, the soups aren’t ready by 6 when Dan leaves to get the fresh loaves to the AFM. Orders for special occasions are possible by calling 410-323-2396.