Welcome to Sub Rosa Bakery, a trusted Bakery and Cake Shop in VA 23223, where every visit brings bold flavors and warm hospitality. Rated 4.80 out of 5 from 1317 reviews, we are known for Gender-neutral toilets, Restroom and a welcoming experience for every guest.
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
Some of the best pastries I’ve ever had. I will always glad drive 2+ hours for the pleasure of enjoying their wares. I’ve visited multiple times and consistently been delighted. I strongly suggest the cherry tomato and cheese, the zucchini and cheese, the strawberry and almond, or just the croissants are a delight. Kind and efficient staff, and excellent coffee options, too.
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.
Sub Rosa Bakery is an absolute gem! 🥐✨ I ordered the asparagus croissant, and honestly it was one of the most delicious things I've had in a long time. The flavors were perfectly balanced, and you could just taste the quality and care that goes into everything they make here. The staff was so warm and friendly — the kind of welcoming energy that just makes the whole experience that much better. You feel right at home the moment you walk in. Plenty of both outdoor AND indoor seating, which makes it incredibly versatile. Whether you're planning a cute day date or need a cozy spot to hunker down for a study session, Sub Rosa is truly the perfect setting for both. 🌿☕ This place has such a special, artisan feel to it that is really hard to find. Highly recommend to anyone looking for an elevated bakery experience that delivers on every level. Already counting down to my next visit! 🙌🏽 🍃
Not too busy at 8am on a Tuesday! The coffee au lait, iced latte, and pastries (pan au chocolat, ham and cheese croissant, salami and cheese croissant) were amazing! Flaky and high quality. They even sell their own flour. Wish I lived close bc I would be here everyday.
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
Sub Rosa Bakery is truly a gem in Richmond, and I firmly believe it deserves national recognition for its outstanding quality. From the moment you step inside, you're welcomed by the delightful aroma of freshly baked pastries. Each item showcases a perfect balance of fluffiness and crunch that’s hard to find anywhere else. The cherry pistachio pastry is a classic must-try; the combination of flavors is simply divine. However, you really can't go wrong with any of their daily offerings. Each pastry is crafted with care and creativity, ensuring that every bite is a delightful experience. The staff is always friendly and knowledgeable, ready to help you choose the perfect treat to complement your day. Whether you're grabbing a quick breakfast or indulging in a midday snack, Sub Rosa Bakery is the place to be. Their commitment to quality and flavor truly sets them apart. If you haven't visited yet, do yourself a favor and stop by. You’ll quickly understand why I consider Sub Rosa Bakery the best in Richmond. Treat yourself—you won’t regret it!
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.
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!
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!
Common questions about Sub Rosa Bakery
Sub Rosa Bakery is located at 620 N 25th St, Richmond, VA 23223, VA 23223, 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 1317 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
We look forward to welcoming you. Make a reservation or stop by - walk-ins welcome!
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