A bakery that regularly appears at farmers’ markets around the D.C. area recently opened a permanent production facility and shop in Chantilly.
Toimoi Bakery announced the soft opening of its new “croissant hub” at 4520 Daly Drive in Chantilly Square on Nov. 20. During the week, the shop focuses on making the buttery, flaky pastries that are its specialty, but it opens to walk-in customers on Saturdays and Sundays.
Walk-in hours are currently 9 a.m. to 2 or 3 p.m. for the soft opening, as staff gets acclimated to the flow of operations, Toimoi owner Shurou Pu says. Pre-orders and special requests are also accepted online.
“So far, it’s been pretty good,” Pu told FFXnow. “We get a lot of walk-in customers who really want our stuff, but sometimes they can’t make it to the farmers market, because we normally sell out even before noon. So, it gives them different options.”
Pu started Toimoi in 2021, baking croissants and other pastries at her home and selling them at Fairfax City’s farmers market. The bakery soon expanded to FreshFarm’s market in Arlington and now participates in markets throughout the region, including the year-round markets at the Mosaic District in Merrifield and at One Loudoun in Ashburn.
In addition to being crafted in house and by hand, Toimoi’s baked goods are distinguished by the use of Asian ingredients, such as matcha, ube and pandan, Pu says. The bakery will tailor its flavors to different seasons and holidays.
Pu is one of many local Asian American bakers tapping into their culture to introduce Asian treats to new audiences or put fresh spins on western, usually French pastries. Other businesses working in that vein include Herndon’s macaron-focused Chiboo Bakery, the recently opened taiyaki shop Rice Culture and the slew of mochi donut chains that have cropped up in the area.
Even with a new brick-and-mortar location, Pu says Toimoi will continue to focus primarily on farmers’ markets, where it has built up loyal customer bases. There are no plans for additional locations yet, as the team is still settling into the Chantilly shop, aiming to ramp up production to support an eventual grand opening.
“It’s a lot of things to consider,” she said. “So far, we’re doing only two days. [We] probably want to expand to maybe three days in the future, like Friday, Saturday and Sunday.”
