by May 14, 2013 at 8:00 am 0


From Luis Gomez. Catch his photos at One Photograph A Day. Follow him on Twitter @LuisGomezPhotos.

We have been waiting for it. Bakehouse opens Wednesday morning at 7 am. The Bakery and Coffee shop at 1407 T Street NW actually came from the ground. Niall Cooper and Lindsey Morse’s BakeHouse has been in the making for more than a year.


Lindsey Morse of BakeHouse. (Luis Gomez Photos

Theirs is a great story of entrepreneurship. The couple started a brand for their baked goods, known as Bakehouse, and started selling their products at local markets in DC. But about a year ago, Morse and Cooper started to seriously consider opening their own space to bake and sell their goods.

BakeHouse is in a brand new building on T Street NW. Inside it has very modern aesthetics, a sleek and clean design. Morse previously told Borderstan: “We want to let the pastry shine.” They will be open from 7 am to 9 pm during the week and until 11 pm during weekends.

BakeHouse will offer an ample menu not only for breakfast, but for lunch as well. Tea, homemade syrups and coffee from Zeke’s will be served all day at Bakehouse.

Their breakfast menu includes a variety of baked goods, including scones, loaf slices, English Muffins, oatmeal and granola, biscuits, brioche rolls, bundts, cookies, cupcakes, truffle tarts, biscotti and breakfast sandwiches.

Lunch Options

  • Pea, Parmesan and Bacon Orecchiette
  • Za’atar Roasted Vegetable Orzo


  • Egg Salad with Bacon, Spinach and Lemon Vinaigrette
  • Chicken and Bacon with Mozzarella, Red Onion and herbed spread
  • Thai Red Curry Chicken Salad with Arugula
  • Roasted Eggplant and Red Pepper with Goat Cheese, olives, spinach and peanut pesto

Bakehouse will serve freshly made products and baked goods. They have an outdoor seating area — great for people to stop by after dinner to enjoy a post-meal sweet.


BakeHouse at 1407 T Street NW. (Luis Gomez Photos)

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by November 12, 2012 at 11:00 am 2,988 1 Comment


From Rachel Nania. Check out her blog, Sear, Simmer & Stir. Follow Nania on Twitter @rnania, email her at rachel[AT] 

Lindsey Morse began baking about five years ago when she and her husband, Niall Cooper, relocated to the South Georgia Islands in the southern Atlantic Ocean, just north of Antarctica.

While living and working on the remote British territory, Morse and Cooper (along with the island’s residents) received food and supplies from routine shipments.

“We really had to learn to do things ourselves,” said Cooper, who explained that only essentials were delivered to the island. “We even had to bake our own bread, and we eventually started baking for others on the island.”

Morse and Cooper came to the District about two years ago, and despite having more food and supplies available, they haven’t stopped baking.

“We discovered that we really enjoyed baking and working together,” said Cooper.

The couple eventually started a brand for their baked goods, known as Bakehouse, and started selling their products at local markets in DC. But about a year ago, Morse and Cooper started to seriously consider opening their own space to bake and sell their goods.


Niall Cooper and Lindsey Morse of BakeHouse (Luis Gomez Photos)

The duo spent time searching for the perfect location, and eventually decided on an empty lot on 14th and T Streets NW, a space that actually needed a building to fill-in an empty space just to the east of the now-vacant old Post Office building.

“Moving into a location where there was a previous restaurant would have been easier, but we thought it was better to spend the extra time to build and get the location we wanted,” said Cooper.

Building the bakery from the ground up has also given the Bakehouse owners the ability to customize the layout and design of the new 1,100 square foot space.

Cooper explained that the interior of the bakery will be “light, bright and modern” with contemporary furniture and light-colored walls. Focal pieces of the new space will include a large chalkboard to display the constantly changing and seasonal menu, and a maple coffee table, handmade by a friend of the couple.

Bakehouse will seat roughly 14 people inside and will have a “good amount” of outdoor seating (Cooper estimates the outdoor space will hold another 10 patrons). However, Cooper predicts a large amount of the traffic will be takeout.

The menu will feature breakfast, lunch and dessert items, including a wide array of muffins, breakfast sandwiches (on a homemade English muffin) scones, cakes, candies, cupcakes, paninis and salads. Bakehouse will also offer coffee and specialty drinks from Zeke’s Coffee, a small roaster based in Baltimore.

Like other establishments along the night-life-based 14th Street corridor, Bakehouse plans on staying open late – well, later than most bakeries and coffee shops.

“The area is such a restaurant Mecca,” said Cooper, who explained that he wants to stay open after dinner so that people can pop in for a post-meal sweet.

Bakehouse will be open Monday-Thursday from 7 am until 9 pm, Friday from 7 am until 11 pm, Saturday from 8 am until 11 pm and Sunday from 8 am until 9 pm.

As of now, Morse and Cooper are planning for a January soft launch opening, with a grand opening in February.

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