A staple of local farmers’ markets will soon become a permanent presence at the Mosaic District.
Toimoi Bakery is targeting early 2027 for opening a brick-and-mortar storefront in the Merrifield neighborhood, co-owner Gabriel Santos told FFXnow.
“Design is underway now with our architects, and exact timing depends on the buildout,” Santos said by email, adding that supporters will be able to follow the bakery’s progress through its Instagram page.
Started in 2021 by Shurou Pu, who first sold her homemade pastries at the Fairfax City farmers’ market, Toimoi can now be found at half a dozen farmers’ markets across Northern Virginia and D.C., including the Burke market and FreshFarm’s year-round market that takes over the Mosaic District on Sundays.
According to Santos, the Mosaic District market has long been one of Toimoi’s most successful locations, selling out of croissants and Pu’s other French-style, often Asian-flavored pastries most weekends.
For years, the bakery’s team at the tent has been asked where they can be found during the week.
“A permanent home at Mosaic finally gives that question a good answer,” Santos said. “It also lets us do things a market stand never could: warm pastries all day, a full drink program, and a place to come visit us 7 days a week.”
The Mosaic District store won’t be the first permanent location for Toimoi, which launched a production hub in Chantilly in 2023 that offers some pastries to walk-in customers on weekends.
But it will be the company’s “first true retail storefront,” Santos says. Chantilly will still serve the main production facility, and it will continue to participate in all of the weekly farmers’ markets where it currently has stalls.
In addition to a full pastry lineup, the Mosaic District store will serve tea, hot and cold-brew coffee and bubble tea, transforming from a bakery in the morning into a “dessert and tea spot in the evening,” Santos says.
Falafel Inc. plans expansion
According to a site plan for the Mosaic District, Toimoi will occupy a 540-square-foot storefront near Our Mom Eugenia at 2985 District Avenue, Unit 170, taking over a small space currently filled by the regional chain Falafel Inc.
However, fans of the fast-casual falafel eatery have nothing to fear. Falafel Inc. is not only staying at the Mosaic District — it’s getting bigger.
Fresh off winning Washington City Paper’s award for “Best Falafel” in the D.C. region, a recognition it has now received four years in a row, Falafel Inc. will move to a much larger space at 2985 District Avenue, Unit 115, that has been vacant since Kreole Seafood and Cocktails permanently closed in July 2024.
“The move we are making is about meeting demand while taking advantage of a unique opportunity to create something we’ve envisioned for years,” a Falafel Inc. spokesperson said. “Our new location, directly across from Barnes & Noble, will give us nearly five times the space to significantly expand the guest experience, seating capacity and kitchen operations.”
Falafel Inc. launched in May 2017 as a modest shop in Georgetown, conceived by entrepreneur Ahmad Ashkar as an avenue to raise money for feeding refugees through a partnership with the United Nations’ World Food Programme.
The chain has since expanded to 13 stores in D.C., Maryland and Virginia, opening at Tysons Corner Center in 2019 and the Mosaic District in 2024.
According to the company spokesperson, Falafel Inc.’s first couple of years at the Mosaic District have been “incredible.”
“[Property owner] EDENS has created one of the country’s premier mixed-use destinations, and that commitment to community and experience aligns closely with our own values,” they said. “We’re incredibly proud to be part of the Mosaic community and grateful for the support we’ve received since day one.”
Envisioned as a new flagship restaurant, the larger Merrifield location will enable Falafel Inc. to expand its menu. Made-to-order falafels, hummus and freshly baked pita will be supplemented with dishes like ful (fava bean stew) and msabbaha (a variation of hummus with chickpeas and tahini sauce) that are traditionally served at falafel and hummus restaurants in Jordan, Palestine and Syria.
The 2,760-square-foot space will also host a juice bar and a Food Lab for testing and rolling out new menu items, such as a beef shawarma that recently made its debut at the Mosaic location and “received an incredible response,” according to the spokesperson.
“Beyond serving food, we want this location to become a gathering place for the region’s food and entrepreneurial community,” the spokesperson said. “The larger footprint will allow us to host food startup events, product tastings, founder conversations and inspirational talks designed to help launch the next generation of impactful food brands.”
The company hopes to open in the larger storefront early this fall. It also has three brand-new locations on track to open this year, including a spot in downtown Silver Spring and one in National Harbor expected later this summer.
