Baking phenomenon William Leaman named his business with a commitment that everything’s always fresh, always new. It also hints at his creative side. His version of a fougasse is made with baguette dough laminated with butter. His seasonal strawberry-rhubarb tart is made with a brioche base and rimmed with coffee cake–style streusel. Or for savory tastes, try their sandwiches, pizza, and quiche.
4737 California Ave. S.W.