What are the opening hours?

Monday 7am - 7pm Tuesday 7am - 7pm Wednesday 7am - 7pm Thursday 7am - 7pm Friday 7am - 7pm Saturday 7am - 7pm Sunday 7am - 7pm

Roggenart

Welcome to Roggenart European Bakery, Bistro & Cafe in Columbia Md. Start your day with our famous signature croissants, flaky pastries, and a rich espress

Experience the true taste of Europe with our handcrafted delights, baked fresh from scratch daily. Start your day with our famous signature croissants, flaky pastries, and a rich espresso or drip coffee. Our breakfast sandwiches are a local favorite, featuring options like Bacon, Egg & Cheddar or our Roggenart Signature Sandwich with bacon, egg, cheddar, tomato, and avocado. For lunch, savor our artisan sandwiches on freshly baked bread. Popular choices include the Turkey, Bacon, Avocado, Smoked Salmon Fiord, Prosciutto & Fresh Mozzarella, and our homemade Chicken Salad Sandwich. We also offer fresh salads like the Mediterranean Salad and Roasted Beet.

10/03/2026

"Watch a fresh Apple Danish come to life before the sun rises. 🍎 Thin layers of pastry dough, sweet spiced apple filling, and a light glaze, all made from scratch every morning. This is your morning, made better.

"

10/02/2026

"October is here. Are you ready to Fall into Roggenart?🍂 Pull on your coziest sweater, come in, and let us take care of the rest. Fall pastries made from scratch daily, warm drinks, and a corner booth with your name on it. This is our favorite season, we hope it becomes yours too.

"

10/01/2026

🥨 October is National Pretzel Month and there's no better way to celebrate than with the real thing.

Our Bavarian-style pretzels are made from scratch every single morning. No shortcuts. No freezer. Just quality ingredients, skilled hands, and a process that hasn't changed in centuries because it doesn't need to.

Each one is twisted by hand, dipped in a traditional lye bath, and baked until the outside is deep mahogany, crackling, and impossibly beautiful, the kind of crust you want to photograph before you eat it. And the inside? Pillowy soft, warm, and perfectly chewy with just the right amount of pull.

Coarse salt. Real craft. Made this morning.

Come

09/26/2026

We start at 5 a.m. You show up whenever you are ready.

Everything in between is made from scratch daily. Golden pastries straight from the oven. Fall lattes that are warm, velvety, and worth every sip.

We do not just make food. We make the part of your day worth looking forward to.

The art of rye is a way of life. Come taste it.

09/25/2026

Enjoy a cup of nostalgia and warmth at your local Roggenart. Our S'mores Mocha Latte captures the classic campfire blend: gooey marshmallow, rich chocolate, and toasted graham cracker, layered into bold espresso and creamy steamed milk.

Indulge in every delicious layer and feel the cozy, fun side of fall, done the Roggenart way. Handcrafted, freshly made, just for you.

09/22/2026

It is the first day of Fall. You know what that means. 🍂

Comfiest sweater. Favorite boots. A latte in your hand before the day even starts.

Which one are you reaching for first?

Our Pecan Pie Latte, rich, buttery, and packed with toasted pecan flavor. Our S'mores Mocha Latte, smoky, chocolatey, and completely indulgent. Or our Pumpkin Spice Latte, warm, spiced, and made exactly the way fall should taste.

Every cup handcrafted by our baristas with rich espresso, silky steamed milk, and genuine care poured into every single order.

Tag someone who needs a fall latte run today. ☕

09/21/2026

🥪🍲 HEY RESTON! RESTAURANT WEEK IS HERE! 🍲🥪

📅 SEPTEMBER 21–28

Ready for a delicious deal? 😋 Head to Roggenart and make it a meal! For just $15.99, you can choose ANY sandwich PLUS your choice of soup OR a side salad! 🎉
That’s the perfect Restaurant Week combo for a satisfying lunch or dinner! 🥪❤️🍲
📍 12130 Sunset Hills Rd, Unit 102, Reston, VA 20190
📞 (571) 375-7824
🍽️ Check out the menu on their website and start planning your Restaurant Week feast! 👇 The link to their website will be in the comments.

09/20/2026

Some regulars don't say much. They just smile when they walk in. He orders the same thing every time — pain au chocolat and an espresso. Flaky, rich, filled with dark chocolate. He grew up visiting European bakeries back in Italy, and somewhere between the first bite and the last sip, Roggenart feels a little like home. That's why we do this

09/19/2026

Before the doors open, the ovens are already going.

Fresh pastries. Made from scratch daily. The kind that fill the whole room with something warm and golden before the first guest walks in.

And while the kitchen is doing its thing, our baristas are doing theirs. Pulling velvety espresso shots. Steaming milk until it curls into something silky and rich. Treating every single cup like the work of art it is.

This is not a quick stop. This is a ritual.

We live and breathe by the Art of Rye — and you taste it in every sip, every bite.

Come in. Stay a while. Something is always fresh.

09/12/2026

Join our team at Roggenart and be part of something that actually means something.

Here, food and baking are the art of life. Every morning, our team shows up to make things from scratch, take care of our neighbors, and be the kind of place people genuinely love coming to. If that sounds like where you want to spend your days, we want to hear from you.

As a member of our team, you are an integral part of what makes Roggenart the heart of the community.

We offer:

Competitive pay and tips
Real growth and advancement opportunities
Hands-on skill building and training
A fast-paced and engaging work environment
A positive, team-oriented culture
Employee discounts
The chance to grow with a brand that is going places
We are bright people looking for bright people. We welcome enthusiastic individuals from all kinds of backgrounds who are ready to bring their best to the table.

We are currently hiring for:

Managers
Assistant Managers
Cooks
Front of house
Barista

https://www.careers-page.com/roggenart

[email protected]

07/26/2026

Have you tried our delicious golden Bunssant yet?

If not, you are missing out on savoring a unique breakfast experience.

Every Bunssant arrives at your table, fresh from the oven warm. Just the way European bakers have done for centuries. With the creation of the bun, Brother Thomas Rocliffe baked his first spiced bun in England in 1361. Using the French lamination technique from the 19th century, Roggenart croissants are hand laminated in layers of cold butter, and baked to golden perfection with a shatteringly flaky, golden exterior. The Bunssant honors tried and true traditions with its newest addition to your breakfast and lunch menu.

If you have tried the Bunssant, did you know that every order gets you closer to something delicious in the near future?

Join the Roggenart Rewards program and let every Bunssant bring you closer to your next one.

07/24/2026

Tag someone who needs this right now.

The Bunssant, which is a croissant at heart, with the sturdy build of a bun, is becoming a guest favorite at your local Roggenart.

This bread alternative to your favorite breakfast sandwich is not meant to be eaten alone. Imagine sitting in front of someone you care for and in between you is a sandwich crowned with golden, flaky, bread. The color of the bread draws you in. It speaks volumes on the butter used, the extensive fermentation process, and the patient craftsmanship used to create it.

The smell that rises from the bread is warm, inviting, and quietly European. It's the same smell that has been wafting boulangeries in Paris and in Vienna for centuries but ardently crafted for you.

One bite and you can taste soft, pillowy, bread made with real butter, milk, and eggs. The taste blooms slowly, but surely, in your mouth. You taste hours of fermentation, and golden layers that go on for centuries. It is a croissant, yet a bun. A combination that has been in the works for hundreds of years in Europe, but only invented at Roggenart.
This is not a Breakfast Sandwich you eat alone.

Tag someone you want to bring to Roggenart to try the Bunssant with.

07/18/2026

On the outside, the crust is golden and flaky. One bite, and the inside gives you a rush of warm buttery goodness. You can taste two full days of lamination seeping into your taste bud. Honeycombed layers of the Bunssant melt into your mouth and enhance your breakfast or lunch sandwich experience. The same Bunssant taste, involves the same process French pastry chefs when they folded cold butter into living dough in the 19th century. Imagine the Bunssant cradling your favorite breakfast or lunch sandwich?

For breakfast, along with your coffee, start your morning with golden, warm from the oven tradition.

For lunch, along with your iced matcha or iced latte, savor the beautifully structured crumble of the Bunssant hugging your favorite sandwich.

The Bunssant is a bread alternative for every breakfast sandwich. Come explore Roggenart's menu and pair the Bunssant with something new.

07/17/2026

Some things are worth waiting for.

It's early morning, and you're inside your local Roggenart. The warm, fresh-from-the-oven scent of a croissant soothes your nostrils.. A golden croissant sandwich, shaped like a bun, waits at the counter. The bun is golden, matching the color of real butter meeting a slow fermentation. Inside the Bunssant, is a Roggenart signature sandwich, topped with sizzling bacon, savory eggs, cheddar cheese, and fresh tomato and avocado. Much like a tease, the bacon, eggs, and veggies slightly spill out. Tantalizing you with its colors, textures, and aroma.

Now, you're holding the Roggenart Signature Sandwich in a Bunssant in both your hands. You can feel the heat tingle from the palms of your hands right to your fingertips.

One solid bite and you can taste a soft, cloud-like texture, reminiscent of quiet European morning. Real butter, honeycombed layers that go on for infinity, but melt in your mouth like a pool of golden warmth.

And inside the Bunssant?

Savory bacon piled on scrumptious, golden, scrambled eggs. Mixed in with gooey, sunny, cheddar cheese, in between fresh Avocado and juicy tomatoes.

This is the Bunssant Breakfast Sandwich Experience. 🥐

Come visit your local Roggenart today and order any breakfast sandwich on Bunssant bread.

07/14/2026

Happy Bastille Day!

On July 14, 1789, a mob stormed the Bastille, a Paris fortress-turned-prison, and sparked the French Revolution. France has celebrated ever since, and so do we.
No passport required just stop by your local Roggenart for authentic, made-from-scratch French pastry.

Our Almond Frangipane is baked to golden perfection and filled with rich, house-made almond cream. One bite and your taste buds sink into indulgently sweet almond cream layered between flaky, golden croissant crunch.

Our Pain au Chocolat is a perfectly flaky pastry wrapped around rich dark chocolate batons. What looks simple on the outside reveals intricate, honeycombed croissant layers and a molten pool of luxurious chocolate within.
Our Croissant Royale is a new twist on the classic Kouign-amann (Brittany, France, c. 1860), weaving sweet raspberry filling through endless layers of golden, buttery indulgence.

Our Classic Croissant is made the French way, with laminated dough and dozens of delicate, buttery layers, folded to golden perfection.
Celebrate the spirit of France at your local Roggenart today!

07/11/2026

Hello summer! Roggenart is rolling out the most golden, honeycombed bread you've ever tried that will elevate your breakfast and lunch experience. Roggenart Founder, Nem Popov invented the Bunssant to be both stylish and practical.

"Europeans are big on style over practicality. With the Bunssant we found middle ground that includes practicality of a bun with the heart of a croissant."

The croissant took centuries to perfect with its golden, sassy look and airy, layered taste. The bun, with its practical aesthetic, has fed civilizations for thousands of years and has shaped nations across the world.

The Bunssant is Roggenart's way for you to have the best of both worlds. Old and New Europe combined in a stylish bun that will enchant your palate with buttery, flaky, joy.

Order a Bunssant online as a bread alternative for your breakfast sandwich today.

07/10/2026

Step inside any of our Roggenart locations and know that every croissant, sweet and savory pastry, and bread selection is steeped in centuries of European culinary history.
What we call croissant today used to be called Kipferl, a crescent-shaped morning pastry made with dough, back in Austria in the mid-1400s. In 1839, a Viennese bakery in Paris, France opened. The Kipferl inspired bakers to develop their own laminated versions and thus, the French croissant was born. The lamination process was a groundbreaking process that impacted the croissant making process internationally and put the French croissant on the map.

The European story of the bun doesn't begin in a cozy bakery. It began as a law in Medieval Europe, in the form of a "bunne", loaf of bread, in 1361. King Henry III established a weighty law that underscored a sturdy bun as currency, political power, and survival. Bakers who broke the Assize of Bread and Ale law could be banned from baking for life. Between the 12th and 14th century, a monk named Brother Thomas Rocliffe put the European bun on the map by baking hot cross buns, known as the Alban Bun, enriched with dried fruit, and baked into small loaves, as Christianity spread. The bun pleased so many palates that people across Europe started to desire and seek it out.
Let's talk about the best of both worlds. A love story that crosses time, space, and continents.

The Bunssant was created by Roggenart Founder, Nem Popov. After tireless hours experimenting with mixes and going through loads of dough, he invented the Bunssant with European history in mind. The lamination process is intact with the Bunssant's golden exterior, honeycombed texture, and smooth taste.
Its shape echoes the buns of Medieval Europe. What may seem like a new trend is really the best of the old and new European world. Right here in your neighborhood. Visit your local Roggenart and taste centuries in every bite

07/07/2026

While most people are asleep, our bakers are already elbow-deep in butter and dough. Every hand works to laminate every paper-thin layer after every layer by folding and chilling, until the dough is ready to cradle rich, dark chocolate. By the time your alarm goes off, our Pain au Chocolat is coming out golden, flaky, and still warm from the oven.

Despite its French name, Pain au Chocolat actually has Austrian roots. In the 1830s, Austrian baker August Zang opened a Viennese-style bakery in Paris and introduced a chocolate-filled pastry that French bakers embraced and made their own bye swapping brioche for laminated dough. Centuries later, it's a fixture at French breakfast tables. In the southwest of France, some people nickname it “chocolatine”.

Chocolate itself has an even older story. It was once so rare it was reserved for royalty, later called "the food of the gods." One bite of our Pain au Chocolat and you'll understand why.

It’s World Chocolate Day! Visit your local Roggenart and come taste centuries of craftsmanship.

07/04/2026

A special message from our founder, Nem Popov, on the meaning of July 4th and the American dream.

Being in Europe this week has a strange way of sharpening my perspective. It reminds me of where so many of our traditions, and our family's own story, first began. But July 4th means something different to me now. America gave me the chance to do what billions of people around the world only ever dream about: take an idea, add relentless hard work, and build something real from it.

Roggenart exists because America rewards the people willing to dream big, take real risks, and refuse to give up. It gave me purpose. It gave me the chance to build places where thousands of people come, every single day, to slow down and connect with the people they love.

That's what Independence Day means to me. It's not just a date on the calendar. It's a celebration of freedom, of opportunity, and of gratitude for a country that still lets people like me turn an idea into something worth showing up for.

WATCH VIDEO HERE: https://www.youtube.com/shorts/wvsLbPkkZNg

07/03/2026

There's something about this time of year: fireworks blasting in the air, family gatherings, and parades bringing excitement to kids and adults alike.

Our founder, Nem Popov, is far from home right now, spending the Fourth of July in Spain. But even an ocean away, he's thinking about the same thing that brought Roggenart to life in the first place: the belief that good food has the power to bring people back to each other.

This weekend, as you gather with the people who matter to you, we hope Roggenart gets to be part of that table.

WATCH YOUTUBE VIDEO: https://www.youtube.com/shorts/iNaTdoQ8duQ

Address

6476 Dobbin Center Way
Columbia, MD
21045

Opening Hours

Monday	7am - 7pm
Tuesday	7am - 7pm
Wednesday	7am - 7pm
Thursday	7am - 7pm
Friday	7am - 7pm
Saturday	7am - 7pm
Sunday	7am - 7pm

Telephone

+14435837854

Website

https://roggenart.com/locations/columbia/

Alerts

Be the first to know and let us send you an email when Roggenart posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed restaurant in Columbia?