Restaurant Details

Several things set Dayna Evans and Sam Carmichael’s Mt. Airy bakery/café apart, starting with their dedication to seasonal, local produce and organic, locally milled grains. And then there’s the selection: crusty loaves of sourdough, savory brioche buns, sourdough bagels absolutely drenched in sesame seeds, etc. But, most uniquely, Downtime may be the only bakery in the area to publicly post its baking schedule. You want good intel on what they’ve got, and how long it’s been sitting there? Check the sched. (At the time of this writing, they’re doing loaves, bagels, buns and such at 9 a.m.; focaccia at 10:30; Ciabatta sandwiches at 11; and pie at 1 p.m.)