Sub Rosa Bakery

12/05/2022

Many thanks to for providing the key to the transformational magic. Thanks to all the sub Rosa crew for making it beautiful.

11/14/2022

Thank you and for letting us use your wet mill to prepare our masa loaves for the holidays!

11/04/2022

Thanksgiving Menu Revealed, for you very own big night. Available through our online ordering website through link in bio. Also for the truly early bird our breads and pastries freeze incredibly well.

10/20/2022

We are looking for two part time or one full-time food prep/dishwasher. Previous experience in food service a plus! Email [email protected] if interested!

10/07/2022

🌶: Aleppo
🪡: .elizz
📸: .ceramics

Special 🥐 soon

10/01/2022

🥷🧙🏼‍♂️🧞‍♂️

09/29/2022

Behold: My daughter and I made a flyer! “Add more purple” It’s actually the other face of

09/13/2022

🫠🫠🫠🫠

09/13/2022

🙏🫠

08/22/2022

🖍 coloring in the lines 🪨

07/26/2022

Nasıl bir bereket, Anneannenimiz elinden.

07/21/2022

♾

07/04/2022

🌞 We have fully reopened the bakery & are in need of one more Server/barista, 25-30 hours / week.

Requirements:
*a positive attitude working with a tight knit team towards excellent customer service
*flexible schedule
Preferable for front of house:
*some barista experience

If interested please send a résumé and brief cover letter to [email protected] * 🙏

06/17/2022

🫧Sub Rosa Bakery is looking for a weekend dishwasher (Fri-Sun). In addition to dishwashing, help with bussing tables and food prep is involved. Quick pace, ability to work well with a small close knit team, and solid interpersonal communication are the main requirements. We are also looking for someone who can make at least a 6 month commitment, ideally more.

We are a living wage certified employer ( ), pay + tips average to minimum $16/hour. Please message us at [email protected] with contact info, previous experience, and why you would like to work at Sub Rosa. If you have a CV with relevant experience, you can send that in as well. Thank you! 😊

06/10/2022

We are preparing.
To re-re-open our inner sanctum to All, as intended.

TUESDAY JUNE 21st 2023. Thereafter, no more same day online orders!
Real humans! Sound of music! The shout of the baker! The crackling fire!

You will still be able to make online orders 48 hours in advance to guarantee what your heart desires and what your nourishment demands!

Love,

Sub Rosa

04/28/2022

Mother’s Day special: All-in-one picnic for mom! Includes: Our signature tote bag + 7 oz of house-made caramelized peach jam, an 8 oz seeded pide flatbread, 7 oz of Boxcarr's Cottonbell Cheese, and a bottle of Rosa Luna's Lambrusco Dell'Emilia Rosato. ($59 all tax inclusive)

Head to our website to pre-order! Limited quantity available.

04/27/2022

We are auctioning a veritable piece of Richmond lore: our well-loved, old bakery pastry case with ALL FUNDS going to

This case will be auctioned *AS IS* Contains the positive vibrations of thousands of pastries that graced its racks. Now? Records , books, plants, jewelry; the creative uses for this slice of history are endless. Plus all the money goes to a great small non profit !

Auction will end at 5pm on Sunday May 1st ☀️

Leave your bid in comments below USD$ only 🙏

04/21/2022

🤞We are gearing up to reopen the bakery interior to the public on June 21st & we have 2 front of house part time positions opening up!
Requires:
*a positive attitude working with a tight knit team towards excellent customer service
*flexible schedule
Preferably:
*some barista experience

If interested please send a résumé and brief cover letter to [email protected] * 🙏

02/12/2022

♥️ I think Rumi said something about let the beauty you love be what you eat but I can’t be sure…

Pictured: Chocolate dipped shortbread cookies with a dusting of Inevitable Spring (strawberry) and our once a year chocolate/hazelnut ganache filled croissants.
Photo:

01/16/2022

Closing early at 3pm today! Stay warm & safe …hopefully with bread ❤️

01/04/2022

A reminder that we are closed January 4th - 13th for renovations. A timely break. Also *To clear confusion*: we will continue to offer our online ordering and contactless pick up as well as special orders 48hrs in advance. . . . . While we certainly hope that 2022 is the year we can see you inside and return our bakery to its rightful position as a hearth, a gathering place for everyone, we are not there yet. Much gratitude for all of your understanding and support. ♥️♥️♥️♥️

12/17/2021

A look ahead…

12/07/2021

We have an opening starting 2022 for a full time baker position. Experience and 2 year (minimum) commitment required. Please email your resume and cover letter to [email protected] -

11/26/2021

We are closed today but will reopen tomorrow at 8 a.m.

11/26/2021

We’re closed today but will reopen tomorrow at 8 a.m.!

11/18/2021

We quietly added 2 new tarts to the menu last month. The inspiration was these cushaw squash. From Wikipedia: “Cucurbita argyrosperma, also the Japanese pie pumpkin[3] or cushaw pumpkin,[3] and silver-seed gourd,[3] is a species of winter squash originally from the south of Mexico.[4][5] This annual herbaceous plant is cultivated in the Americas for its nutritional value: its flowers, shoots, and fruits are all harvested, but it is cultivated most of all for its seeds,[6] “

11/15/2021

MILLS: we upfit our ol mill so Now we run 2 just in time for your thanksgiving flour needs

10/11/2021

Soissons, short French awned variety from the 1970s. Grown by in Montross, VA for a wheat trial. We like it a lot. 🏅

10/09/2021

😲

10/08/2021

😲

10/08/2021

Stone ground heirloom corn (this variety Jarvis grown an hour east of us by Buena Vista Farm) rather than wheat in our pastry cream from now on. The smell is incredible.

10/08/2021

Increasingly you will notice all of our breads featuring 100% stone ground flour milled in house. Example here tomorrow’s sesame rye….

09/21/2021

You can only find these ciabatta - today 3:30-7:00pm - for years, long before sub Rosa was a brick & mortar and we drove to NoVA to bake and sold the bread out of a car by subscription only, my father was always asking when I’d make baguettes. Sometimes, though very rarely, he’ll still ask. I would always tell him “we make pide” and that seemed to satisfy him. Then one day I ate s rustica bread and decided then and there that sub Rosa needed a bread like that. It may not be a baguette but it’s a hell of a lot closer than pide and I’m happy that it uses 100% Virginia flour. I hope you enjoy it too. We only send it to because we want to incentivize you to go to the best food market in town. Thank you and I hope you enjoy it.

09/01/2021

More cheese love… more specials coming Richmond…

08/25/2021

we use a lot

07/26/2021

Sub Rosa Bakery is looking to hire part time Front of House staff. Applicants should possess an enthusiasm for food, understand customer service and be able to work in a fast paced environment. Cafe/restaurant experience preferred but not required. Email [email protected]
If interested in being the face behind the pastry....

06/23/2021

05/27/2021

We’re hiring a full-time baker! If interested, e-mail your cover letter and resume to [email protected]. (Experience required)

05/21/2021

For the time being, we have decided to continue our current system of online ordering only with pickup outside of the bakery. Thank you all for your understanding and continued support over this past year!

05/17/2021

Profit sharing this Wednesday with ...25 % of sales will go to this great organization!