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capitoljillbaking

@capitoljillbaking

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🇻🇳 1st generation Viet-American baker
📍 Capitol Hill DC
🎂 @thebigcakeexchange
📚 sourdough bread & pastries | whimsy cakes
✉️ [email protected]

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What would you create after visiting an art museum?

When cake artist Jill Nguyen (@capitoljillbaking) took a tour of our @AmericanArt museum, these textured stained-glass windows, titled “Peacocks and Peonies I and II” by John La Farge inspired her next culinary creation. Using candied fruits, Jill recreated the colorful glass LaFarge created with his “broken jewel technique.”

Program specialist Jess McFadden explained that the technique adds depth and texture to an otherwise flat surface. It’s most notable in the peacock’s tails, where small pieces of glass are layered to emulate feathers.

#CakeArt #SmithsonianCakes #MuseumCakes #MuseumInspo

🦚: John La Farge, “Peacocks and Peonies I and II,” 1882, stained glass window, frame: 112 x 51 1/4 x 6 1/2 in. (284.5 x 130.3 x 16.5 cm), Smithsonian American Art Museum, Gift of Henry A. La Farge, 1936.12.2 by @capitoljillbaking

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4 months ago

Cute 9” carrot wedding cake from this week, with chai caramel made with freshly grounded cardamom and plenty of passionfruit

Local 🌺 always @littleacreflowers taken in Capitol Hill by @capitoljillbaking

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10 hours ago

Pushing up a full bake day 24 hours is not for the week, especially with wedding and birthday cakes to finish and a storm on the horizon. BUT WE DID IT! Grateful for my friends for stepping in to help (chef Amy @kitchenwaifu , Allison, Rowel), for our bakers (@piscesrisingvegan @maggiespillane who spent a few hours in the bakery before work), and for all of you who made this bake day one to remember.

PASTRY TRAY
- Garlic knot
- Rum Vanilla Apple Fritters
- Orange Lavender Scone (vegan)
- London Fog cake slice (lemon, earl grey, raspberry, honey)
- Apple Crumble Pie Kolache
- Swedish Cardamom Bun
- Jumbo Earl Grey Lemon Cinnamon Roll

💕 taken in Capitol Hill by @capitoljillbaking

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a day ago

Some Country Sourdough shaping with the song currently playing in my headphones…

Bread a bit underproofed here, but I had 100 loaves to shape… taken in Washington D. C. by @capitoljillbaking

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3 days ago

IMPORTANT UPDATE REGARDING OUR SUNDAY 10/11 PASTRY BAKE

I didnt make this decision lightly. A little rain is not an issue, but right now there is thunderstorm and flooding chance in the forecast, and I put the safety of my customers and team above all. Plus now you will have pastries and cakes to eat on Sunday at home! taken in Capitol Hill by @capitoljillbaking

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3 days ago

Who says drag brunch has to happen before dinner? 🌈✨

We’re bringing our Sunday spirit to the evening with Drag Brunch for Dinner at Perry’s for Chefs for Equality 2026!

Meet the culinary lineup:
✨ James Beard Award-winning chef Masako Morishita of Perry’s
✨ Jill Nguyen of Capitol Jill Baking
✨ Yuri Oberbillig of Saku Saku Flakerie
✨ Audrey Angeles of Frost & Flourish

Come hungry for a buffet worth going back for, with performances by some of DC’s fiercest queens serving plenty of sass between bites. Every seat is a chance to come together in support of LGBTQ+ equality. 💕

Tickets are on sale now—grab yours at the link in bio! taken in Perrys Washington DC by @capitoljillbaking

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3 days ago

Bread showing off today!!

Chili crisp scallion sesame fougasse 🔥
Country Sourdough
Stout Sourdough
Cranberry Walnut
Baguette

Easy day taken in Capitol Hill by @capitoljillbaking

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4 days ago

NEW EPISODE 🎙️

Today on Saving Bread, I’m talking with Jill Nguyen of Capitol Jill Baking.

Jill didn’t grow up baking. She started in 2020, began selling bread to her neighbors, and built what is now a Washington, DC microbakery producing naturally leavened bread, pastries, and some truly incredible custom cakes.

What stood out to me most in this conversation was the idea of trust.

Trust from customers who are willing to try something unfamiliar because they know the food will be good.

Trust from chefs and local businesses who want to collaborate.

Trust from someone handing over something as personal as their wedding cake and giving Jill the freedom to create.

And the trust you eventually learn to have in yourself when you keep practicing something long enough.

We talk about creativity, developing products, building relationships within your community, making food at scale, finding your own point of view, and why Jill believes breadmaking is a practice rather than something you ever fully master.

There is so much in this conversation for anyone making food, building a small business, or wondering whether they are “experienced enough” to begin.

You do not have to have done this your entire life.

You just have to start.

My conversation with Jill of @capitoljillbaking is out now wherever you listen to Saving Bread.

#SavingBreadPodcast #CapitolJillBaking #Microbakery #Sourdough #BreadBaking by @capitoljillbaking

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4 days ago

What a week! Thank you all for buying breads/cakes/pastries - we really got to work and pushed for the maximum number of products, along with so many wedding cakes (I just cant wait for photos) this week. Fall is my favorite baking season (until the dry air messes with our sourdough proofing process) and I hope it’s also your favorite pastry-eating season 💕

PASTRY TRAY THIS WEEK

- Swedish Cardamom Bun (with more freshly ground cardamom since someone mentioned on reddit that I didnt put enough cardamom in my buns lol)

- Garlic Knot: our sourdough challah dough, layered with lots of garlic butter with a touch of vegetable bouillon and spices, brushed with more garlic butter post-bake

- Cardamom, Fig, Labne cake slice: the last of our backyard fig jam, whippeb labne cream, on brown sugar cardamom olive oil cake (@corto_olive) with a Honey orange blossom buttercream

- Soft Peanut Butter Chocolate Cookie: a surprise hit! Soft brown butter dough with chopped Reese’s and a touch of sea salt

- Apple Crumble Pie Kolache: apple cider custard, cooked apple pie filling with plenty of brown sugar and spices, and a walnut crumble topping inspired by my favorite pie (a la @tartinebakery @lizprueitt_tartine) on our sourdough brioche

- Coffee Cinnamon Bun: I didnt even know it was Kanelbullar day on Sunday! Our sourdough enriched dough with instant espresso, cinnamon brown sugar butter, with an espresso syrup post-bake. @piscesrisingvegan and I had a lot of fun twisting and shaping all the buns while watching Gilmore Girls (though I couldnt get over the fact that Lorelai was younger than me in Season 1 🙈)

- Fig, Goat Cheese, Rosemary Scone: she’s finnicky but so delicious when we get it right 💕

And we met a fashionable gentleman named Porcini at pick up! Weeekend made. See you later this week for bread and pastries (and we still have some cake slices for preorder!) taken in Capitol Hill by @capitoljillbaking

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6 days ago

OUR PREORDER MENU for the week of Oct 5th is here! Preorder opens today at 6pm (link in bio)

A quick note that our preorder is final sale only. Please email us as soon as possible if something come up - preorder sells out quickly and we always have a waitlist. It sucks to have people waiting to purchase baked goods, only to have abandoned orders at the end of the bake day.

Can't wait to bake for you soon! taken in Capitol Hill by @capitoljillbaking

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7 days ago

Putting my butane torch to good use 🤣

Toasted “marshmallow” buttercream tastes buttery, a tiny deep caramel, and feels like marshmallow whip. taken in Capitol Hill by @capitoljillbaking

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9 days ago

Something old (cake from last month)
Something new (does new post count?)
(little) Something blue

Wedding season is in full swing

🌼 @littleacreflowers
Venue: @littlepearldc taken in Little Pearl by @capitoljillbaking

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9 days ago