Passover and Easter are Around the Corner

Now that spring is officially here and the snow is finally over, it is time to turn our attention to the upcoming Holidays.  As always, Breads Unlimited will carry a full line of Passover Desserts and our famous Passover Rolls – see the complete 2015 Passover Order Form and place your order today.  Also, from now through Easter we will add Hot Cross Buns to our daily breakfast pastry line up – don’t forget to place an order for these or any other sweet treat to enhance your Easter Brunch.

Empty Bowls-Bethesda

Empty Bowls Bethesda

Breads Unlimited is pleased to participate in the first annual Empty Bowls Bethesda at the Bethesda Blues & Jazz Supper Club on Thursday, February 26th, 2015, sponsored by the Capital Area Food Bank.  The event takes place from 11:30am to 2:00pm and is a tasting of different soups, specialty side dishes, breads and desserts from area restaurants and bakeries.  This uniquely themed event is organized all across the U.S. by different organizations feeding those less fortunate.  For $25, guests receive a wonderful lunch of different soups and specialties, with music and a brief speaking program. They also receive a hand crafted bowl by a local artist to take home.  Please contact www.capitalareafoodbank.org for more information.

capital area food bank

Three Cheers!

We are pleased to announce that Bethesda Magazine has named Breads Unlimited the 2015 Editors’ Pick, Best Chocolate Chip Cookie!  If you haven’t tried one yet, be sure to stop by.  We bake our cookies fresh every day and would be happy to make extra for your bake sale or party – just give us a call.  Also try our new English Toffee Cookie – a new twist on the award winning original.

.BestofBethesda_Editors Pick

And while were in a bragging mood…check out what Bethesda Magazine had to say in the September/October issue last fall:

Food FIND

Get ‘em while they’re HOT: Bethesda may be a latecomer to the Cronut craze, but Breads Unlimited makes a dynamite version of the croissant-doughnut hybrid that took New York City by storm in 2013. Created by the Dominique Ansel Bakery in SoHo, the Cronut is made with a layered dough that gives it a less dense texture than a regular doughnut. Since the name has now been officially trademarked, Breads Unlimited owner Steve Raab has a new moniker for the decadent pastry: “non-Cronut.”

Non-Cronuts, available in cinnamon sugar, glazed and chocolate drizzle, are $2.50 each and sold only on Friday, Saturday and Sunday mornings at around 8. They usually sell out by 10 or 11 a.m.