Baker’s Daughter is set to expand to a third location inside of its sister company Non Se in NoMa, located at 300 Morse Street NE, according to a recent article from Axios DC.
“We are currently in the beginning stages with Baker’s Daughter, but once we have more information, we will make sure to be sharing that,” the PR representative of the company told What Now DC.
While an official opening date has yet to be confirmed, Baker’s Daughter is described as a boutique café under the umbrella of 101 Hospitality that is making waves in Washington, D.C. With multiple locations across the nation’s capital, this all-day café delights patrons with its extensive offerings, including breakfast options, specialty coffee, delectable baked goods, prepared foods, gourmet grocery items, and thoughtful gifts.
Led by the talented Chef Matt Baker, the team at Baker’s Daughter crafts a menu that celebrates the seasonal bounty of the Chesapeake region, featuring composed carryout meals, enticing a la carte to-go dishes, house-made bread and pastries, and a carefully curated selection of bottled cocktails, beers, wines, and spirits available at select locations.
Under the culinary expertise of Chef Matt Baker, 101 Hospitality has established a notable presence. The restaurant group encompasses Gravitas, an acclaimed New American fine dining establishment located in Ivy City, Baker’s Daughter, a café and market with multiple locations, and Michele’s, a modern American restaurant that pays homage to the global flavors that shaped Baker’s culinary journey in Houston and New Orleans. Gravitas, in particular, has been recognized with one star in the prestigious Washington, D.C.
At the helm of Baker’s Daughter’s pastry program and serving as the corporate executive pastry chef for 101 Hospitality is Aisha Momaney. With an impressive background in the world of pastry, Momaney brings her expertise to the Michelin-starred Gravitas and the three locations of Baker’s Daughter.
Prior to her arrival in Washington, D.C., Momaney honed her skills in various pastry roles within esteemed restaurant groups in New York City, including Union Square Hospitality and the Altamarea Group. Her talent and dedication were further showcased during her time as the Pastry Sous Chef at Vaucluse, Michael White’s upscale French restaurant, where she participated in notable events such as ChefsFeed Indie Week and even competed on the Food Network’s Spring Baking Championship in 2020, according to the company website.
