I’ll Eat Anything at Sub Rosa Bakery, But the Quiche Blew My Mind | Bon Appétit

"A cozy corner bakery in Richmond run by Evin and Evrim Dogu that mills locally sourced grains in-house for a more intense, distinctive flavor. The display of plump sesame rye loaves and glossy, tightly laminated morning buns—whose layers catch the sun-freckled light—signals careful, artisanal baking, but the standout is the rotating-ingredient quiche (fennel and onion on the day described): served warm with a slightly puffed, golden top and buttery crumbs, a custardy interior, and slices of onion and fennel that seem to melt into the eggs; the light crust and perfect crust-to-filling ratio make it irresistible, even eclipsing the author’s other purchases." - ByPriya Krishna