Reston, Virginia · One kitchen, one oven

Small-batch pastry and bread,
baked to order in Reston.

Dave Weir is a pastry chef from Belfast. He trained in classical French pastry at L'Académie de Cuisine, baked bread at Bread Furst in DC, and ran the pastry section at Red's Table. Now he bakes out of his own kitchen — croissants, choux, doughnuts, sourdough and cakes.

See what's baking Start an order

Order by Tuesday · Collect Saturday morning

Belfast → Reston DAVE'S BAKED GOODS ✳ DAVE'S BAKED GOODS ✳ Collect Saturday

Cakes, catering & big orders

Birthdays, weddings,
and forty cannoli for a party.

A chocolate cake and a vanilla cake are always on the list. Anything beyond that, email Dave and he'll work it out with you.

  From home

The Irish shelf.

Shelf-stable bits Dave brings in from home to sell alongside the bakes. Add them to any order. Stock depends on what he can get his hands on.

Dave Weir, pastry chef, in his whites
Chef
Dave Weir
· Belfast ·

About Dave

Belfast, by way of four continents.

BelfastMontrealDubaiReston

Dave grew up in Belfast and left after school, spending fifteen years working front-of-house in Colorado Springs, Montreal, Dubai and back home again before deciding he'd rather be on the other side of the pass.

He moved to Reston in 2016 and enrolled in the pastry arts program at L'Académie de Cuisine in Gaithersburg, learning French pastry under founder François Dionot from a syllabus written by Roland Mesnier, who ran the pastry kitchen at the White House for twenty-five years. He graduated with honours in 2017.

From there he went to Bread Furst in DC as a pastry cook and bread baker under Mark Furstenberg — named Outstanding Baker by the James Beard Foundation that same year — where he spent nineteen months on the fundamentals of bread. In 2018 he took over the pastry section at Red's Table here in Reston.

What he makes now is what he's always made: desserts that are simple, generous and not fussed over — European technique, American appetites, and the best ingredients he can get.

Trained at
L'Académie de CuisinePastry arts, honours, 2017
Bread at
Bread FurstUnder Mark Furstenberg, DC
Pastry chef at
Red's TableReston, Virginia

How it works

Order by Tuesday.
Collect on Saturday.

One baker, one oven, one bake a week. The Tuesday cutoff is what makes it possible.

1

Order by Tuesday

Send your order through the form below. Dave confirms it and sends a payment link — orders are paid up front, which is what holds your slot in the bake.

2

He bakes it Friday night

Laminated dough, sourdough and choux all get their own time. Nothing is made ahead and frozen — Saturday's collection is Saturday's bake.

3

Collect Saturday morning

Pick up from the house on Insha Court between 9am and 12pm. Within two miles and over $30? Dave will run it out to you once the morning's done.

Collection

Saturday morning, 9am – 12pm, from the house on Insha Court, Reston. The full address comes with your confirmation. Need a different day? Email Dave and he'll usually sort something.

Delivery

Free within two miles of Insha Court on orders over $30, dropped after the Saturday morning window. Outside that, it's collection only.

Paying

Orders are paid up front. Dave confirms your order first, then sends a payment link — nothing is charged before he's replied and nothing is baked before it's paid.

Place an order

Tell Dave what you want.

Add things from the counter above, then fill in the details. He'll confirm and send a payment link before anything is baked.

Your basket

Adjust quantities here or up at the counter.

Total$0.00
Collection: Saturday

Collection & details

Nothing is charged here — Dave confirms first, then sends a payment link.

How do you want it?

Your details

Your order is ready to send.

Your email app should have opened with everything filled in — just hit send. If it didn't, copy the order and text it to Dave instead.