Sad news (sort of) for Deacon's Clarendon friends ... Bayou Bakery, set to open next month in the former Murky Coffee space, is no longer launching in that location. David Guas, chef/owner, plans to start hunting immediately for a new space, and the owners of the property (the team behind the cult fave Liberty Tavern) plan to open a new venture in that space.
Grrr, says Deacon. We were excited for the place to finally open! Press release pasted below for full details.
In happy news, Chinatown Coffee Co., the venture from former Murky owner Nick Cho, is set to open Monday on 5th and F Sts NW. Wrecking Ball Coffee, the original name we reported, is said to be opening later.
Bayou Bakery is Moving Onward…Elsewhere
Pastry Chef David Guas Sees a Sweet Future
This message is first and foremost a warm thank-you to all friends, family, colleagues, and members of the media for their tremendous support in advance of the opening of Bayou Bakery in Clarendon, Virginia.
Effective today, however, Bayou Bakery regretfully announces that the highly anticipated enterprise under the name of Bayou Bakery will not open its doors at 3211 Wilson Boulevard as planned. The partnership established between the owners of The Liberty Tavern, Stephen Fedorchak and Brian Normile, and David Guas, pastry chef, Damgoodsweet, inc. has been dissolved.
Bayou Bakery, featuring a progressive coffee program inspired by the proposed space’s previous incarnation, and supported by the exceptional home-style southern desserts, ice-creams, and snoballs influenced by Guas's native New Orleans, will be developed elsewhere in the area. An alternate concept will be established in the existing space by The Liberty Tavern group and the team remains very excited about opening a vibrant, hospitable new business in this historic Clarendon property. Please contact Stephen Fedorchak for more details.
All the public demand and media attention focused on a southern themed bakery redoubles David Guas’ determination to make Bayou Bakery a reality, an establishment where the pages of his forthcoming dessert cookbook, dam good sweet[November 2009, Taunton Press], come to life for friends and neighbors in northern Virginia. He will renew his search immediately for prime real estate and funding to create a foothold with his delectably comforting concept. The proof is in the pudding!
2 comments:
What rotten luuck (forgive the pun) for fans of David Guas's sweet Southern somethings. And here we were all set to give up our diets ...
PLEASE keep us posted on where and when Bayou Bakery will surface.
Haven't heard anything new, but I will keep ya updated - I want it to open too!
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