“Everybody’s attempt to work from home means they’re working their dough and not working their jobs,” says one owner.

Where to find fermented sea vegetables, breads made with heirloom wheat flour, and gluten-free tartlets.

The newest location of fancy sandwich shop Taylor Gourmet is set to open today at 11 a.m. on 14th Street NW, and though the growing chain’s Twitter account says Mayor Vince Gray will be on hand for the ribbon-cutting, his press people say a visit to the newest outpost the Philadelphia-inspired restaurant is not on today’s schedule.

Yesterday, 24 of D.C.’s local artisan bakers, chefs, canners — just plain food enthusiasts — creeped down into a Kennedy Street apartment basement to serve some of the city’s best underground fare.

Are the baguettes at Locolat, flown in from France, actually worth the cost and effort involved in importing them? Our intrepid food critic investigates.

Dish of the Week: Bread Bread is often an afterthought, even though for most it starts off a meal. How many times have you walked into a restaurant to be served another rock hard piece of ciabatta with a pat of hard, cold butter? This is something Tim Carman points to in his sneak preview of a baguette roundup in Young & Hungry. We’ll be nice and not rain on Tim’s parade by listing…

Making bread at home can be daunting, even for the experienced home cook. Kneading and rising take time and muscle (or an expensive standing mixer), and the science of yeast can seem puzzling, to say the least. If this all seems like too much work, fear not. Delicious, homemade bread is within easy reach, thanks to one of the greatest baking discoveries of our time: beer bread. The magical properties of beer (namely, yeast) make…