Sub Rosa Bakery brings the character of locally sourced grains to Richmond, Virginia, where they are house-ground and baked in wood ovens to create fresh bread and pastry. Set in an airy, rustic space, the bakery offers a welcoming setting for breakfast, coffee, a quick visit, or time spent enjoying a meal on-site.
As both a bakery and cake shop, Sub Rosa Bakery provides thoughtfully prepared baked goods alongside the everyday comforts customers look for when starting the day or picking up something special.
With a 4.80 out of 5 rating based on 1,334 reviews, Sub Rosa Bakery has earned strong appreciation from its customers. Visitors can choose from in-store shopping, in-store pick-up, takeaway, dine-in, delivery, and on-site services, making it convenient to enjoy the bakery whether stopping by briefly or ordering from home.
Coffee is also available, complementing the breakfast experience and the bakery’s selection of bread and pastry.
Accessibility and practical amenities are an important part of the experience. Sub Rosa Bakery offers a wheelchair-accessible entrance, seating, toilet, and car park, along with gender-neutral toilets and a restroom. Credit cards, debit cards, and NFC mobile payments are accepted for added convenience.
Visit Sub Rosa Bakery at 620 N 25th St, Richmond, VA 23223, United States, or call +1 804-788-7672.
Popular Items
Frequently ordered and highly recommended items at Sub Rosa Bakery
Our Story
Welcome to a place where great food meets warm hospitality. We believe dining is more than just a meal - it's an experience to be savored and shared.
Our kitchen is dedicated to creating dishes that bring people together, using recipes that honor tradition while embracing innovation.
Photos
A glimpse of our restaurant experience
Food & Drinks
House-made almond cream baked into our croissant and topped with toasted sliced almonds.
What happens when you take our almond croissant and add chocolate? A winning combination!
A croissant filled with Valrhona semi-sweet dark chocolate.
Croissant braid with cinnamon and sugar, dusted with powdered sugar (all sugars are 100% certified organic).
A pinwheel croissant topped with Dalmatia fig jam (Croatia) and Appalachian cheese from Meadow Creek Dairy (Galax, VA).
Cured ham and Appalachian cheese from Meadow Creek Dairy (Galax, VA) in a flaky croissant.
Pleasant Valley Meats beef with Turkish spices, Aleppo pepper, onions, and parsley in our 100% stone-ground pastry dough.
A spiral croissant with candied pecans, cinnamon and pastry cream (made with corn flour).
A croissant with plump currants and pastry cream (made with corn flour).
Our grandmother’s recipe. A classic savory Turkish treat.
Quiche filled with seasonal vegetables (from Tomten Farm or other local growers) and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese.
Sifted pastry and spelt flour. House made labneh (strained Greek yogurt), and cream that steeped with fresh bay leaves. Brushed with cream & sprinkled with sugar before baking.
Our spelt flaky pastry shell filled with house-made creams and local, seasonal fruit. Please Call to hear about this weeks offerings. *May contain nuts*
Rotating selection of local seasonal veggies and craft cheeses in our croissant dough. Please call to hear this weeks offerings!
Spelt based tart dough with some delicious concoction of seasonally available local produce. *May contain nuts* Please call for details!
Based on seasonally available local produce. *May contain nuts*
Croissant braid with sesame & nigella seeds.
Rolled croissant with a sour cherry compote and our house-made pistachio cream.
Shortbread cookie made with 100% stone-ground spelt, topped with roasted pistachios and brushed with orange blossom syrup.
Made with 100% stone-ground rye pastry flour, Escazú chocolate, and a touch of anise seed.
Made with Virginia maple syrup & honey, toasted almonds, pecans, sunflower seeds, benne seeds, and pennsylvania oats, along with a touch of cinnamon, cardamom, vanilla, and salt
Quiche filled with Framani Ham and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese
Quiche filled with seasonal vegetables (from Tomten Farm or other local growers) and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese
House-made almond cream baked into our croissant and topped with toasted sliced almonds.
What happens when you take our almond croissant and add chocolate? A winning combination!
A croissant filled with Valrhona semi-sweet dark chocolate.
Croissant braid with cinnamon and sugar, dusted with powdered sugar (all sugars are 100% certified organic).
A pinwheel croissant topped with Dalmatia fig jam (Croatia) and Appalachian cheese from Meadow Creek Dairy (Galax, VA).
Cured ham and Appalachian cheese from Meadow Creek Dairy (Galax, VA) in a flaky croissant.
Pleasant Valley Meats beef with Turkish spices, Aleppo pepper, onions, and parsley in our 100% stone-ground pastry dough.
A spiral croissant with candied pecans, cinnamon and pastry cream (made with corn flour).
A croissant with plump currants and pastry cream (made with corn flour).
Our grandmother’s recipe. A classic savory Turkish treat.
Quiche filled with seasonal vegetables (from Tomten Farm or other local growers) and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese.
Sifted pastry and spelt flour. House made labneh (strained Greek yogurt), and cream that steeped with fresh bay leaves. Brushed with cream & sprinkled with sugar before baking.
Our spelt flaky pastry shell filled with house-made creams and local, seasonal fruit. Please Call to hear about this weeks offerings. *May contain nuts*
Rotating selection of local seasonal veggies and craft cheeses in our croissant dough. Please call to hear this weeks offerings!
Spelt based tart dough with some delicious concoction of seasonally available local produce. *May contain nuts* Please call for details!
Based on seasonally available local produce. *May contain nuts*
Croissant braid with sesame & nigella seeds.
Rolled croissant with a sour cherry compote and our house-made pistachio cream.
Shortbread cookie made with 100% stone-ground spelt, topped with roasted pistachios and brushed with orange blossom syrup.
Made with 100% stone-ground rye pastry flour, Escazú chocolate, and a touch of anise seed.
Made with Virginia maple syrup & honey, toasted almonds, pecans, sunflower seeds, benne seeds, and pennsylvania oats, along with a touch of cinnamon, cardamom, vanilla, and salt
Quiche filled with Framani Ham and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese
Quiche filled with seasonal vegetables (from Tomten Farm or other local growers) and baked with Meadow Creek Dairy (Galax, VA) Appalachian Cheese
Like a free-form focaccia. Our classic dough but dressed with olive oil, fresh rosemary and maldon sea salt. Cooked first thing, hot and fast.
Like a free-form focaccia. Our classic dough but dressed with olive oil, sesame and nigella seeds. Cooked first thing, hot and fast.
Made with 100% stone-ground blend of regional wheats. Our take on a classic pain au levain; a timeless old world bread.
25% whole rye flour, 75% house milled wheat blend. This bread highlights our regional rye variety, currently Danko, from Grapewood Farm. Flavors of honey and pepper.
Sesame rye features Benne seed, an ancestor to the sesame that is nuttier and just plain better. 25% whole rye flour, 75% house milled wheat blend. This bread highlights our regional rye variety, currently Danko, from Grapewood Farm. Flavors of honey, pepper, and of course, sesame throughout.
Our take on 'Vollkornbrot' as its known in Germany. This dense, hearty bread is a staple in European cultures where rye is Queen. Made with cracked rye, rye flour, rye starter, and aged rye bread.
100% whole grain. Nothing but the wheat. Currently from Grapewood Farm (Montross, VA) and 20/20 Farm (Muncy, PA).
Virginia heirloom corn is scalded and folded into this wheat bread, lending a creamy, custard-like interior with the distinct flavor of true maize. Current varieties of corn grown by Sam Hart (Shacklefords, VA) include Tuxpeno white, Jarvis, and Buena Vista Yellow.
Stone ground sifted wheat, cultured wheat, yeast, water, salt. Our take on a baguette; tear and eat table bread, meant to be eaten same day. Shelf life 1-2 days. Otherwise known as the Long, Tall, and Handsome.
1.5 kg. Stone ground sifted wheat, filtered water, cultured wheat, cracked wheat berries, local honey. Sliced and bagged.
Like a free-form focaccia. Our classic dough but dressed with olive oil, fresh rosemary and maldon sea salt. Cooked first thing, hot and fast.
Like a free-form focaccia. Our classic dough but dressed with olive oil, sesame and nigella seeds. Cooked first thing, hot and fast.
Made with 100% stone-ground blend of regional wheats. Our take on a classic pain au levain; a timeless old world bread.
25% whole rye flour, 75% house milled wheat blend. This bread highlights our regional rye variety, currently Danko, from Grapewood Farm. Flavors of honey and pepper.
Sesame rye features Benne seed, an ancestor to the sesame that is nuttier and just plain better. 25% whole rye flour, 75% house milled wheat blend. This bread highlights our regional rye variety, currently Danko, from Grapewood Farm. Flavors of honey, pepper, and of course, sesame throughout.
Our take on 'Vollkornbrot' as its known in Germany. This dense, hearty bread is a staple in European cultures where rye is Queen. Made with cracked rye, rye flour, rye starter, and aged rye bread.
100% whole grain. Nothing but the wheat. Currently from Grapewood Farm (Montross, VA) and 20/20 Farm (Muncy, PA).
Virginia heirloom corn is scalded and folded into this wheat bread, lending a creamy, custard-like interior with the distinct flavor of true maize. Current varieties of corn grown by Sam Hart (Shacklefords, VA) include Tuxpeno white, Jarvis, and Buena Vista Yellow.
Stone ground sifted wheat, cultured wheat, yeast, water, salt. Our take on a baguette; tear and eat table bread, meant to be eaten same day. Shelf life 1-2 days. Otherwise known as the Long, Tall, and Handsome.
1.5 kg. Stone ground sifted wheat, filtered water, cultured wheat, cracked wheat berries, local honey. Sliced and bagged.
Hailing from the French-Spanish border, Banyuls-Sur-Mer' famous Neuf Caves, this rosé of Mourvèdre is electric and floral with notes of candied citrus peel under a hot sun.
A blend of all of the Piedmontese varieties found at Fox Hill Vineyard, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white (nearly 50% white each year)! Full carbonic maceration keeps things poppy and fresh.
Blanc de Noirs made from Pinot Noir. A bit quirky, but still spot on. It defies categorization, but it's incredibly good. The magic of natural wines!
Pim Pam Orange is a captivating orange wine from Vinyes Singulars, crafted in Spain's renowned Penedès region of Catalonia. Made exclusively from Parellada grapes harvested from Las Planes vineyard, planted in 1972, this wine showcases the unique character of extended skin contact, having undergone 42 days of maceration. The result is aged in stainless steel tanks, preserving the pure expression of this traditional Spanish grape variety.
100% Cariñena, vinified and aged in a combination of vats and terracotta amphorae. Bottled unfined and unfiltered, with no added SO2.
A dark, fruity, meaty, young wine with a little bit of oak.
Gamay grape from Auvergne, France
Malbec grape from old vines. This grape goes through a 30 day maceration, followed by 18 months of aging in large oak casks. Big juice vibes! Fruity depth paired with velvety tannins.
Müller-Thurgau + Bacchus from organically cultivated 30+ year-old vines on Keuper (marl + limestone) soils. Grapes are hand-harvested and whole-bunch macerated for 9 months in Tava clay amphora. Pressed and bottled after a short élevage unfined, unfiltered, no additional SO2.
A blend of three aromatically expansive, spiced and intricate muscat varieties, including: the more mild muscat ottonel, a crossing of chasselas and muscat, the rare, pink and more fruit focused muscat d’Alsace rose, and prominently musky muscat d’Alsace (aka muscat à petit grains). All grapes are macerated for a few hours in the press to release and capture their varying aromatics into one. Foggy gold hue, orange blossom water, elderflower liquor, peach soda, fossils & a feisty nature that’s giving best friends forever potential.
3 liter box of Aromatic Muscat.
Sparkling rosé
Blend of Pinot Blanc and Muscat grapes, hailing from the Loire Valley in France.
100% Chardonnay from organically managed vineyards in the prestigious L'Étoile appellation. If you're looking for celebratory bubbles, look no further.
Wein Der Stille No 10
Gamay grapes, apple juice, wild herbs (juniper, pine, bay leaf, gentian and yarrow)
Gamay grapes, apple juice, 16 different medicinal herbs
Hailing from the French-Spanish border, Banyuls-Sur-Mer' famous Neuf Caves, this rosé of Mourvèdre is electric and floral with notes of candied citrus peel under a hot sun.
A blend of all of the Piedmontese varieties found at Fox Hill Vineyard, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white (nearly 50% white each year)! Full carbonic maceration keeps things poppy and fresh.
Blanc de Noirs made from Pinot Noir. A bit quirky, but still spot on. It defies categorization, but it's incredibly good. The magic of natural wines!
Pim Pam Orange is a captivating orange wine from Vinyes Singulars, crafted in Spain's renowned Penedès region of Catalonia. Made exclusively from Parellada grapes harvested from Las Planes vineyard, planted in 1972, this wine showcases the unique character of extended skin contact, having undergone 42 days of maceration. The result is aged in stainless steel tanks, preserving the pure expression of this traditional Spanish grape variety.
100% Cariñena, vinified and aged in a combination of vats and terracotta amphorae. Bottled unfined and unfiltered, with no added SO2.
A dark, fruity, meaty, young wine with a little bit of oak.
Gamay grape from Auvergne, France
Malbec grape from old vines. This grape goes through a 30 day maceration, followed by 18 months of aging in large oak casks. Big juice vibes! Fruity depth paired with velvety tannins.
Müller-Thurgau + Bacchus from organically cultivated 30+ year-old vines on Keuper (marl + limestone) soils. Grapes are hand-harvested and whole-bunch macerated for 9 months in Tava clay amphora. Pressed and bottled after a short élevage unfined, unfiltered, no additional SO2.
A blend of three aromatically expansive, spiced and intricate muscat varieties, including: the more mild muscat ottonel, a crossing of chasselas and muscat, the rare, pink and more fruit focused muscat d’Alsace rose, and prominently musky muscat d’Alsace (aka muscat à petit grains). All grapes are macerated for a few hours in the press to release and capture their varying aromatics into one. Foggy gold hue, orange blossom water, elderflower liquor, peach soda, fossils & a feisty nature that’s giving best friends forever potential.
3 liter box of Aromatic Muscat.
Sparkling rosé
Blend of Pinot Blanc and Muscat grapes, hailing from the Loire Valley in France.
100% Chardonnay from organically managed vineyards in the prestigious L'Étoile appellation. If you're looking for celebratory bubbles, look no further.
Wein Der Stille No 10
Gamay grapes, apple juice, wild herbs (juniper, pine, bay leaf, gentian and yarrow)
Gamay grapes, apple juice, 16 different medicinal herbs
Market t-shirts
Hailing from the French-Spanish border, Banyuls-Sur-Mer' famous Neuf Caves, this rosé of Mourvèdre is electric and floral with notes of candied citrus peel under a hot sun.
A blend of all of the Piedmontese varieties found at Fox Hill Vineyard, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white (nearly 50% white each year)! Full carbonic maceration keeps things poppy and fresh.
Blanc de Noirs made from Pinot Noir. A bit quirky, but still spot on. It defies categorization, but it's incredibly good. The magic of natural wines!
Pim Pam Orange is a captivating orange wine from Vinyes Singulars, crafted in Spain's renowned Penedès region of Catalonia. Made exclusively from Parellada grapes harvested from Las Planes vineyard, planted in 1972, this wine showcases the unique character of extended skin contact, having undergone 42 days of maceration. The result is aged in stainless steel tanks, preserving the pure expression of this traditional Spanish grape variety.
100% Cariñena, vinified and aged in a combination of vats and terracotta amphorae. Bottled unfined and unfiltered, with no added SO2.
A dark, fruity, meaty, young wine with a little bit of oak.
Gamay grape from Auvergne, France
Malbec grape from old vines. This grape goes through a 30 day maceration, followed by 18 months of aging in large oak casks. Big juice vibes! Fruity depth paired with velvety tannins.
Müller-Thurgau + Bacchus from organically cultivated 30+ year-old vines on Keuper (marl + limestone) soils. Grapes are hand-harvested and whole-bunch macerated for 9 months in Tava clay amphora. Pressed and bottled after a short élevage unfined, unfiltered, no additional SO2.
A blend of three aromatically expansive, spiced and intricate muscat varieties, including: the more mild muscat ottonel, a crossing of chasselas and muscat, the rare, pink and more fruit focused muscat d’Alsace rose, and prominently musky muscat d’Alsace (aka muscat à petit grains). All grapes are macerated for a few hours in the press to release and capture their varying aromatics into one. Foggy gold hue, orange blossom water, elderflower liquor, peach soda, fossils & a feisty nature that’s giving best friends forever potential.
3 liter box of Aromatic Muscat.
Sparkling rosé
Blend of Pinot Blanc and Muscat grapes, hailing from the Loire Valley in France.
100% Chardonnay from organically managed vineyards in the prestigious L'Étoile appellation. If you're looking for celebratory bubbles, look no further.
Wein Der Stille No 10
Gamay grapes, apple juice, wild herbs (juniper, pine, bay leaf, gentian and yarrow)
Gamay grapes, apple juice, 16 different medicinal herbs
Hailing from the French-Spanish border, Banyuls-Sur-Mer' famous Neuf Caves, this rosé of Mourvèdre is electric and floral with notes of candied citrus peel under a hot sun.
A blend of all of the Piedmontese varieties found at Fox Hill Vineyard, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo and Arneis...yes, three reds and a white (nearly 50% white each year)! Full carbonic maceration keeps things poppy and fresh.
Blanc de Noirs made from Pinot Noir. A bit quirky, but still spot on. It defies categorization, but it's incredibly good. The magic of natural wines!
Pim Pam Orange is a captivating orange wine from Vinyes Singulars, crafted in Spain's renowned Penedès region of Catalonia. Made exclusively from Parellada grapes harvested from Las Planes vineyard, planted in 1972, this wine showcases the unique character of extended skin contact, having undergone 42 days of maceration. The result is aged in stainless steel tanks, preserving the pure expression of this traditional Spanish grape variety.
100% Cariñena, vinified and aged in a combination of vats and terracotta amphorae. Bottled unfined and unfiltered, with no added SO2.
A dark, fruity, meaty, young wine with a little bit of oak.
Gamay grape from Auvergne, France
Malbec grape from old vines. This grape goes through a 30 day maceration, followed by 18 months of aging in large oak casks. Big juice vibes! Fruity depth paired with velvety tannins.
Müller-Thurgau + Bacchus from organically cultivated 30+ year-old vines on Keuper (marl + limestone) soils. Grapes are hand-harvested and whole-bunch macerated for 9 months in Tava clay amphora. Pressed and bottled after a short élevage unfined, unfiltered, no additional SO2.
A blend of three aromatically expansive, spiced and intricate muscat varieties, including: the more mild muscat ottonel, a crossing of chasselas and muscat, the rare, pink and more fruit focused muscat d’Alsace rose, and prominently musky muscat d’Alsace (aka muscat à petit grains). All grapes are macerated for a few hours in the press to release and capture their varying aromatics into one. Foggy gold hue, orange blossom water, elderflower liquor, peach soda, fossils & a feisty nature that’s giving best friends forever potential.
3 liter box of Aromatic Muscat.
Sparkling rosé
Blend of Pinot Blanc and Muscat grapes, hailing from the Loire Valley in France.
100% Chardonnay from organically managed vineyards in the prestigious L'Étoile appellation. If you're looking for celebratory bubbles, look no further.
Wein Der Stille No 10
Gamay grapes, apple juice, wild herbs (juniper, pine, bay leaf, gentian and yarrow)
Gamay grapes, apple juice, 16 different medicinal herbs
Market t-shirts
Hear from our valued guests
Sub Rosa is THE bakery in Richmond! I live about 2 hours away and always make sure I stop by when I’m passing by. It’s about half a mile off the highway, so it’s easy. There’s no parking lot, so finding parking can be an issue, but don’t let that discourage you! The bread and baked goods are as close to being in Europe as I’ve found (I lived abroad for 8 years). Crusts are light, flaky and leave a little butter on your lips. Everything is fresh and full of flavor. Staff is always friendly and welcoming. They serve and sell both Recluse and Afterglow coffee - both are excellent local beans. Seriously - you can’t go wrong here!
It's a real shame I live 149 miles away, because that's too far to commute for breakfast every day, but if I could, maybe I would, and there's a LOT of bakeries and cafés in between, so yeah, it was really good.
One of the best coffee and bakery shops I've visited. The coffee was rich and smooth, and the baked goods tasted fresh and homemade. Highly recommend!
Sub Rosa Bakery offers a cozy, welcoming atmosphere with a beautifully designed interior. The bakery features a unique selection of both sweet and savory baked goods. We especially enjoyed the sour cherry pistachio croissant, which was soft yet flaky and made with fresh ingredients. The chai tea latte was a bit subtle in flavor and could benefit from a bolder profile. Lines can get long and seating is limited, so visiting early is recommended.
I have visited many cities and many bakeries—this has to be the busiest places I’ve seen. 🙌 With the order line going out the door and fresh pastries 🥐 coming out as we spoke—you know it has to be good! I really enjoyed the chocolate croissant 🥐 and what is really cool is they use their chocolate paste in their mocha espressos! All wood fired to perfection. 🪵 🔥 🥮 In the back of their service area you can see the wood fired oven!
Amazing bakery! The quality and dedication put through the stone-milled flours and wood-fire baked goods are beyond incredible. Totally recommend the Sour Cherry and Pistachio Croissant. Totally balanced pastry with cherry and pistachio pockets that will make you go yum! … And their coffee program is great! Definitely coming again on my next visit to Richmond.
I am from Arizona and love bakeries, this place had some of the best pastries I have ever eaten, not overly sweet, perfect texture and the flavors are interesting. I ordered a coffee aswell with their seasonal flavor that was delicious. The pastries I ordered were the sour cherry and pistachio, fig and cheese, and the chocolate almond croissant. The staff were also answering any questions I had and filled my order almost as fast as I could ask for it. And the place itself is adorable and I love the tiles everywhere
Wonderful croissants and pastry (try pistachio cherry, you won't regret). And yummy sandwiches. Lovely people and good services. Definitely deserves some additional fee miles even if you are travelling between the cities. Worth stopping and enjoying the moment with the sweet architecture around.
Adorable bakery, lovely location in Church Hill! I’m so happy they’ve had the resilience to get up and running again since the fire. The pastries are unique, varied, and delicious with a fantastic texture to each. I certainly recommend ordering two days ahead if you know your plans!
Love that they use freshly milled whole grains. Tried the almond crossaint, chocolate almond crossaint, apple turnover and cherry pistachio. The cherry pistachio definitely stole the show. Crispy and delicious!
Common questions about Sub Rosa Bakery
Sub Rosa Bakery is located at 620 N 25th St, Richmond, VA 23223, United States, Richmond, VA, United States.
You can reach Sub Rosa Bakery by calling +1 804-788-7672.
Sub Rosa Bakery has a rating of 4.8 out of 5 based on 1334 customer reviews.
Sub Rosa Bakery features the following accessibility: Wheelchair-accessible seating, Wheelchair-accessible toilet, Wheelchair-accessible car park, Wheelchair-accessible entrance.
Sub Rosa Bakery features the following service options: In-store pick-up, In-store shopping, On-site services, Takeaway, Dine-in, Delivery.
Sub Rosa Bakery features the following offerings: Coffee.
Sub Rosa Bakery features the following dining options: Breakfast.
Sub Rosa Bakery features the following amenities: Gender-neutral toilets, Restroom.
Sub Rosa Bakery features the following crowd: LGBTQ+ friendly.
Sub Rosa Bakery features the following planning: Quick visit.
Sub Rosa Bakery features the following payments: Credit cards, Debit cards, NFC mobile payments.
Sub Rosa Bakery features the following parking: Free street parking.
Business Features
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