By DCist Contributor, Celeste Dawn Mitchell

I never would have noticed Brown’s Caribbean Bakery if I hadn’t seen parade-goers piling in during the D.C. Caribbean Carnival earlier this summer. After a couple of failed attempts to stop by on a whim, a quick phone call called confirmed the sinfully early closing time — 6 or 7 p.m., depending on the day.

Once inside, I watched customers stream in for the same grab-and-go dinner: oven-fresh patties with coco bread. While the ground beef patty is no punk, it’s the chicken patty that got me all hot and bothered. A whole, boneless chicken thigh peeked out from the corner where I had taken my first bite. Typically, a patty’s pastry shell is like parsley garnish – neglected and overlooked. But this tasty, flaky crust played a strong supporting role.

A tattered sign touted a “new” jerk chicken patty that’s been on the menu for over two years. It’s sauceless and peppery, but the shredded chicken is missing that beloved jerk bite. I’m not hating on it, I’m just saying there are better places up the street, such as Sweet Mango Café, to satisfy a jerk craving. I was nearly distracted by the oxtail and curry goat dinners, but this is a bakery, and damn it, I wanted what I came for.