Doron Petersan, the owner of nearly 20-year-old vegan bakery and cafe Sticky Fingers, doubled the availability of her sugary seasonal cupcakes and walnut-studded sticky buns in the District last ...

When Doron Petersan opened her vegan bakery and cafe in Columbia Heights in 2006, there was no Instagram — and when Petersan booked her first television appearance she wasn’t allowed to say the word ...

“It is more difficult in this situation because when they give you the secret ingredients you don’t know what they are and you don’t always know if you are going to have access to certain things.

“You can go almost anywhere now and find really amazing vegan or vegetarian savory food, but it’s still somewhat difficult to find really good vegan baked goods,” says Doron Petersan, owner of the ...

Bacon and eggs are diner staples, but you won’t find either at Fare Well. The diner, bakery, and bar from Sticky Fingers owner Doron Petersan opens June 22 on H Street NE with a completely animal ...

D.C. is a long way from Maui, but on Wednesday night, a long list of businesses from around the region are coming together to raise money for the ongoing crisis following the deadly wildfires there ...

Doron Petersan, Washington’s punk-rock queen of vegan cupcakes, did not go happily into The Land Without Meat. It happened almost unintentionally. Petersan, owner of Sticky Fingers Sweets & Eats in ...

In D.C. Dream Day, we ask our favorite people in the area to tell us how they would spend a perfect day in the District. As the owner and chef behind two of D.C.’s trailblazing vegan eateries, Doron ...

Never miss a beat. Get our free daily newsletter. District Line Daily covers local politics, culture, and the Needle—our daily quality of life index for D.C. under the Trump administration. The ...

The exterior of the new Sticky Fingers in Takoma.(Courtesy Sticky Fingers) Sticky Fingers — the plant-based bakery founded by two-time Cupcake Wars winner Doron Petersan in 2002 — officially has a ...

With more consumers eating plant-based proteins today, more chefs are rethinking what they’re putting on the menu. “Chefs are realizing that there is a real market for plant-based options,” said Doron ...