Rachel K’s Bakery has caused quite a stir in downtown Washington over the past year.

After starting as a fixture at the Saturday Market on the Washington waterfront in 2010, and moving into a shared space with a coffee shop in 2013, the bakery then transitioned into its own location in the old Demille Building on North Market Street. It officially opened the doors on March 7, 2015.

Looking back, owner Rachel Kathleen Midgette said she has seen her bakery grow more than she ever expected.

“The community has been spectacular in supporting us,” she said. “I wanted to be downtown. I feel like downtown is on this cusp of a renaissance. … It kind of fit what we wanted to be.”

Upon opening, Midgette said she expanded from her usual bread and pastries to sandwiches, salads, coffee and soups. Her main goal was to offer customers something that they couldn’t find elsewhere in the downtown area, she said.

“I think we’ve had to convince some people that we know what we’re doing,” Midgette said. “I had someone come by and say… ‘We really appreciate what you’re doing.’ That encouragement goes a long way.”

The little bakery is practically bursting at the seams now, but as it grows, Midgette has been mindful of keeping her core values, namely having a hand in everything that is cooked and coming in at 4 a.m. to do it. She said she also makes a point to hire locals, with 13 people currently employed there.

“I feel like we are providing jobs and an economy booster downtown,” she said. “That was one thing, I wanted to feel like I’m giving back to the community.”

Midgette said she is also looking for ways to accommodate more seating at the restaurant and wants to add items to the menu, including new recipes, breakfast sandwiches and freshly squeezed orange juice.

She is also trying out longer hours on Fridays and Saturdays, staying open until 6 p.m. In a couple of years, Midgette said she may even expand the bakery to the upstairs.

“I really feel like what we offer right now is a pretty broad range of the scope of what we are,” she said. “I’ve definitely learn a lot. … It’s taken off quicker than I thought, than I hoped it ever would.”