At this year’s Barracks Row Fall Festival, you’ll find an instrument petting zoo where kids can touch musical gadgets, acrobatic demonstrations from Trapeze School New York and a head-to-tail lamb roast hosted by Cava (Eighth and I streets SE; Sat., 11 a.m.-5 p.m.).

Amid the organized chaos, look for a modest little kiosk from Dough Bakery ( by Hilary Nelson, the nascent bakery (still only in pop-up form) is a delicious source of gluten- and soy-free doughnuts, scones and cream sandwiches ($6-$8).

After being furloughed from her job at the Department of Defense, Nelson took the opportunity to  spend a little more time in the kitchen. Her epicurean experiments are our gain: Expect fluffy maple pumpkin spice doughnuts, chewy oatmeal cream pies with a kiss of molasses and cinnamon (below), and salted caramel brownie sandwiches that don’t compromise taste despite their gluten-free recipe.

Goodies are made with local ingredients when possible in an effort to support the D.C. community.