Hopkins Baking Company is run by Ken Hopkins, a Marine Corps veteran and the head bread baker, and Vickey Hopkins, a Le Cordon Bleu trained pastry chef. They bake in Bishop's Plaza in Whitehouse Station, making every dough, frosting and filling in house with organic ingredients and no shortening, seed oils, preservatives or artificial dyes. The menu rotates every 6 to 8 weeks, with standbys like the Fluffy Cinnamon Rolls, sourdough, ciabatta and focaccia, plus custom cakes with at least a week's notice.
What’s here
- Made here
- Fluffy Cinnamon Rolls · Sourdough, Volcano Sourdough, ciabatta, focaccia and rye sandwich loaves · Scones, including pumpkin and date walnut · Crumb cakes, galettes and Kentish apple cake · Pumpkin chip muffins made with their sourdough starter · Cookies and bars, such as Triple Chipper and Razzmatazz · Layer cakes and cupcakes, including gluten-free versions to order · Granola, sourdough croutons, breadcrumbs and brownie brittle
- Served here
- Coffee
This season
The current fall menu has pumpkin scones, Dana's Pumpkin Chip Muffins, Kentish apple cake and Apple Snickerdoodle and pumpkin spice cakes. Their gallery shows a pumpkin pie with ginger streusel and holiday cinnamon rolls, but no 2026 Thanksgiving menu or order deadline is posted; call to ask.
Details checked against Hopkins Baking Company’s own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.