Washington Post’s Guide on Where to pick up Thanksgiving dessert

Hosting for Thanksgiving is a balancing act. You have to get the house in order, make sure that everyone’s special diet is accommodated, remain gracious and pull off a picture-perfect feast. Spare yourself the extra anxiety by picking up dessert from one of these Washington-area bakeries or restaurants, listed in alphabetical order. Consider them your sweet reward.

A Better Choice Bakery

This gluten-free vendor offers several nine-inch pies, including pecan ($17), brownie-bottom pecan ($19), pumpkin ($15) and vegan pumpkin ($22). Place orders by phone, at the bakery or online. Pick up at the bakery, the Pike Central Farm Market (Saturday, 9 a.m.–2 p.m., 11806 Rockville Pike, Rockville) or the Bethesda Central Farm Market (Sunday, 9 a.m.-1 p.m., 7600 Arlington Blvd., Bethesda). Order by Nov. 14 for delivery at a weekend market.

27 W. Potomac St., Brunswick. 301-969-0341.

Buzz Bakery

Pastry chef Tiffany MacIsaac and her team are baking double-crust apple pie ($32), pumpkin pie with cinnamon whipped cream ($28), sweet potato pie topped with cranberry jam and ginger whipped cream ($28) and chocolate-bourbon pecan pie with chocolate whipped cream ($30). Pints of house-made ice cream, including cinnamon, pumpkin pie and ginger ($6.50 each), are available. Place orders by phone with three days’ notice, then pick up at a scheduled time at either bakery Nov. 19-21.

901 Slaters Lane, Alexandria. 703-600-2899; 818 N. Quincy St., Arlington. 703-650-9676.

Community Canteen

Classics such as pecan pie, pumpkin pie and apple pie are available at this Reston favorite, as well an indulgent bourbon pumpkin cheesecake with a graham cracker crust (all $24.95). Place phone orders by Nov. 19 at 9 p.m., and pick up next door atMon Ami Gabi no later than 10 p.m. on Nov. 21.

11950 Democracy Dr., Reston. 703-707-9442.

www.community canteen.com

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Photo courtesy of Ridgewells.


Stick Shifts: Foods on a Stick Taking Over DC


If you can combine tastiness, creativity and convenience, you have a winning dish. Gourmet foods on sticks — such as colorful cakepops, artful tapas and reimagined push pops — hit that trifecta perfectly. “There’s a whimsical aspect to them,” says Estadio executive chef Haidar Karoum, who makes a variety of skewered treats. “Each one has a different shape, color, texture and flavor.” From appetizers to desserts, these are some of the most fantastical and fetching options out there.

Bourbon Steak
State fairs aren’t four-star dining destinations, unless you like all of your meals made in a deep fryer. Now, Bourbon Steak is elevating classic carnival cuisine by offering lobster corn dogs ($15) to lounge patrons and lunchtime guests. The inch-long bites are filled with a homemade lobster sausage, battered in cornmeal and flash-fried before being served with a whole-grain mustard creme fraiche sauce. “How do you not like something that’s crunchy, golden on the outside and fluffy on the inside?” asks executive chef Adam Sobel. “That’s just plain good.”

» 2800 Pennsylvania Ave. NW; 202-944-2026, Bourbonsteakdc.com.

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