O Earth Creamery and Bakehouse – Washington, DC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (720) 785-4747 to check today's hours. Know the hours? Send them to us.

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703 Edgewood St NE, Washington, DC 20017

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Address703 Edgewood St NE, Washington, DC 20017

Phone(720) 785-4747

StyleBakery

Time zoneEastern Time

From city center2.2 mi northeast

About O Earth Creamery and Bakehouse

O Earth Creamery and Bakehouse serves Washington from 703 Edgewood St NE, roughly 2.2 mi from downtown Washington, heading northeast.

Washington has 215 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,266 people living in the city. The closest neighbour on our map is Black Pearl Tarts, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in Washington open in the early morning, but phoning (720) 785-4747 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Washington	215
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

Breads & Rolls

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.

Cookies & Bars

Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.