Jimmy Hopper opens Three Fifty Bakery after a career in I.T.


Jimmy Hopper’s path from telecommunications specialist to bakery owner is lined with wedding cakes.

While working as an IT manager at Fidelity Investments in Dallas, Hopper picked up cake decorating as a hobby.

“I took a few classes and it turned out I was pretty good at it,” Hopper says. “I became the unofficial baker when anyone at Fidelity got married.”

Hopper moved to D.C. two years ago (primarily to be closer to his long-distance partner), and three weeks ago he opened Three Fifty Bakery.

Though Hopper isn’t offering his signature cakes just yet, the storefront serves as a place where he can sell a mix of other creations.

“A lot of people ask me what’s my ‘thing,’ ” Hopper says. “But I wanted to open a bakery where you could get whatever you liked. I want to do everything, and do it well.”

Done right: the ricotta muffin with a creamy center and a hint of fennel; the bacon and cheddar scone, which is reminiscent of a baked potato; and the dulce de leche brownie.

Have them on the outdoor patio with a cup of Illy coffee or a glass of milk.

Three Fifty Bakery, 1926 17th St. NW; 202-629-1022, threefifty.com


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Holley Simmons is the dining editor of Express. When she’s not reporting on local restaurants and tastemakers, you can find her sewing a dress from a 1950s pattern or planting a windowsill herb garden. Contact her at holley.simmons@washpost.com.



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