Bayou Bakery Won't Open As Planned
Forget about the pralines, layer cakes and other Southern sweets that pastry chef David Guas was poised to serve at the former Murky Coffee location in Clarendon. The owner of Damgoodsweet Consulting and his would-be employer -- the owners of nearby Liberty Tavern, which took over the popular coffeehouse in April -- have parted ways, both sides told me today.
Following the usual public script, Guas and Liberty Tavern co-owner Stephen Fedorchak complimented one another, although Guas says he was "taken aback," given the four or so months both parties had been working together to open Bayou Bakery. "I have nothing but respect for David, and I'm sure his bakery will be a great concept," says Fedorchak. He hinted that creative differences were at the root of the separation when he said, "Bayou Bakery is best served as a chef-owned concept."
Guas says he gets to keep his concept and his logo, and he's already looking for a new space and investors for a business of his own.
Fedorchak says he's taking the weekend to come up with a new name for a replacement business, which will focus on coffee and also offer sandwiches, salads, house-made soft-serve ice cream and a few surprises. ("Fish is the new pork," he predicts.) He and his team, including chef Liam LaCivita from Liberty Tavern, hope to "welcome back vacationers and college students" by mid-September.
-- Tom Sietsema
| July 24, 2009; 2:47 PM ET
Categories: Restaurants | Tags: Tom Sietsema
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