A pop-up series at The Durham Hotel kicks off this week on January 11 with pastries and bread made by Union Special Bread‘s Andrew Ullom, Ashley Christensen’s former executive pastry chef.

The next installment of Sweet + Salt will take place on January 25 and will feature Handy + Hot, the small-batch bakeshop run out of Vivian Howard’s kitchen.

Raleigh’s Boulted Bread will helm the pop-up on February 8, followed by Bonjour Y’all (the new bakery opened in Davidson, N.C., by Justin Samson-Burke, who used to work at Hello Sailor and Kindred) on February 29, with bread and pastries that “marry French techniques with Southern comfort flavors.”

Finally—just in time for daylight savings and the dream of warm weather—the series will close out on March 21 with Phoebe Lawless’s weekly snack service. 

All pop-ups will take place between 10 a.m. and noon at the Durham Hotel’s coffee shop. 

Contact associate arts and culture editor Sarah Edwards at sedwards@indyweek.com.

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