Roggenart

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Roggenart

Whenever the community of Maryland, is craving a delicious bite to eat, there’s no better place to visit than Roggenart.

We’re passionate about serving high-quality food, pastries, and coffee for our customers, and we only use fresh, sustainable ingredients in everything we serve. Our atmosphere is specifically designed to help you relax and cozy up with your favorite meal so that you can have a delightful experience with us. Baking is what makes us happiest in the world, and sharing our treats with you isn’t just a job to us -- it’s a privilege.

14/07/2026

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!

11/07/2026

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.

10/07/2026

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.

04/07/2026

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.

03/07/2026

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.

02/07/2026

Have you ever ordered a breakfast sandwich, and the bread was a dream come true? It wasn't rough like an English muffin with its dry interior nor was it hearty like an everything bagel. The bread had the airy touch of a croissant with the confident hold of a classic bun. At Roggenart, we created the Bunssant. Dreams do come true, especially in breakfast form.

Imagine pulling the Bunssant apart.

That first resistance, the golden, shatteringly crisp exterior giving way beneath your fingers. Then the layers. Dozens of paper-thin layers, honeycombed in texture. Each wall, whispering to each other like pages of a warm novel you never want to put down. Underneath all those golden layers is a soft, warm, pillowy caress in your mouth. It's the kind of tender touch that will make you close your eyes as you munch on your Roggenart Signature Sandwich.

And that, my friends, is the Bunssant.

The outside is golden and hand-laminated, layer by layer, folded with real butter. The inside of the bun endures a slow fermentation process rich in complex, comforting flavors in a sturdy shape that can hold your breakfast or lunch forever. In the palm of your hands.

Oh, the smells! The Bunssant smells like a Parisian bakery on a cold morning. It feels like something made for you.

Visit your local Roggenart today and order the Bunssant as a bread option for your next Breakfast Sandwich.

26/06/2026

Roggenart welcomes summer with a brand-new addition to its breakfast menu: The Bunssant. A savory bread that blends the sturdiness of a bun with the heart of a croissant. Our founder, Nem Popov, recognized a need for the Bunssant after hearing how his good friend "sacrificed" three work shirts to consume his famous breakfast sandwiches.

This was no easy feat.

The French croissant lamination process is tedious. This method involves folding and rolling the dough multiple times and layering in butter between the dough. When the croissant is baked, the water in the butter turns to steam, causing the layers to separate and puff — resulting in that famous golden, flaky texture What most people don't know is that it takes 3-4 days to make a croissant.

Making a bun is a simpler process. A skillful baker only needs flour, yeast, butter, eggs, milk, sugar, and salt to mix, knead, proof, shape, rise and bake to golden perfection. At most, this process takes 3-4 hours.

Nem knew the difficulties ahead. But he "steamed ahead" with a vision to ensure no guest leaves Roggenart with a breakfast-stained work shirt.

Visit your local Roggenart today to try a Bunssant as a bread option! Add some practical sophistication to your next Breakfast selection.

WATCH HERE: https://youtube.com/shorts/o6fRefNUhW0?feature=share

25/06/2026

Roggenart Founder, Nem Popov, had breakfast with a good friend the other day. He asked what he thought was the world's best breakfast sandwich.

"I love your breakfast sandwich so much. I sacrificed three shirts on my way to work, for your breakfast sandwich. But let's face it; it's more practical if your sandwich is on a bun."

Nem wondered: could there be a middle ground? Europeans are famous for style—practicality is a bonus.

"What is in the middle?"

Watch the video and find out what Nem invented.
https://youtu.be/2ZBWM5WDUEY?si=dQ7XzciErj10UOhV

21/06/2026

Happy Father’s Day from all of us at Roggenart. Today is all about celebrating the dads, grandpas, and father figures who go above and beyond. Stop by your local Roggenart and get your dad a Chicken Avocado Melt or treat him to a ham & cheese croissant. Dad deserves the best!

20/06/2026

Give dad exactly what he wants this year: a morning off and an incredible breakfast. Skip the usual gifts and pre-order a curated box of hand crafted pastries from Roggenart.

Packed with premium selections that are made fresh daily, it is the ultimate way to bring an authentic european cafe experience right to his breakfast table. Place your order at your local cafe today and make his weekend unforgettable.

Address

8600 Foundry Street
MD
20763

Opening Hours

Monday	07:30 - 20:00
Tuesday	07:30 - 20:00
Wednesday	07:30 - 20:00
Thursday	07:30 - 20:00
Friday	07:30 - 20:00
Saturday	06:30 - 19:00
Sunday	06:30 - 19:00

Telephone

+14106962625

Website

https://www.roggenart.com/, https://www.roggenart.com/app-download

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