Mason Dixie Biscuit Co.

A Day in The Life of Mason Dixie…

Around 4:30 a.m. before your snooze button is hit for the first time on any given morning, half of Mason Dixie Biscuit Co.’s crew is already in the kitchen prepping for the crowd that will soon await them at their Union Market DC location. Executive Chef Jason Gehring and Sous Chef Lucas Bogetto Power both have a knack for creativity as they concoct things like apple bourbon pork or Benton bacon and egg over a piping hot biscuit. The two work magic together, as by 7:30 a.m. they’re setting up their space for an 8:00 a.m. opening.


At 8:05 a.m. a few people have trickled in and are calling out their orders to CEO Ayeshah Abuelhiga. As the first ticket is handed off, the hectic day begins for DC’s Kickstarter darling. Last year Mason Dixie’s campaign exceeded their expectations and soon pop-ups all over the city occurred. Loyal fans followed their every move stalking their now elusive fried chicken biscuit. The streak didn’t stop there as shortly after they won Launch Pad, a local entrepreneurial competition sponsored by Mess Hall DC worth $500K.

Mess Hall

It’s now 9:30 a.m. and the line is blocking other businesses who politely ask for an opening to be left for their patrons. Orders are flying out left and right, “Three Benton bacon biscuits, four biscuits with spreads, and one chocolate chip cookie.” Another customer, “I’ll take two of everything on the menu, please.” Someone else walks up and Ayeshah delightfully mentions, “She was one of our very first backers on Kickstarter.”

The Line

As the clock strikes 12:00 p.m. they’ve basically sold out of their glorious biscuits ranging from sweet potato to ham and jalapeno. Yet their tasty spreads are just as addictive. Goodness like plum, rosemary, and earl grey compote or Mema Mary’s Bumbleberry are available to purchase for those who want to take home a piece of the magic (which might we add goes perfectly with their packaged frozen biscuits.) A new wave of biscuit lovers arrive to place an order but unfortunately there is nothing left to offer. Kindly asked to return tomorrow, the group happily obliges. “We love you guys and will definitely be back much earlier than today.” And it appears this is the sentiment of most in the District.


However, Mason Dixie Biscuit Co. shares the love and spotlight. Partnering with local farms for their produce, venues such as Jack Rose and Dolcezza where some of their pop-ups are held, as well as food retailers like Righteous Cheese and Gordy’s Pickle Jar. But the connection is much deeper than compliments and pats on the back. Witnessing families with small children enjoying each other while making memories or the repeat customers that wake up religiously Wednesday through Sunday to support something they believe in is so universally understood and accepted. It’s human nature.


By 1:15 p.m. the area is cleared, everything packed away, and the close-knit group playfully jabbing each other about where to eat. “We truly are like a family,” states Lucas. “I really enjoy what I do, and the product we create.” Jason quickly chimes in, “Me too, but our supporters love me more.” Lucas rolls his eyes in brotherly exaggeration. Ayeshah’s laughter comes from a happy place as she looks at them both with admiration. “There’s no place I rather be.”

Buy Up

Did you know that National Biscuit & Gravy Day (a national celebration that occurs more than once a year) is February 21st, 2015? Mason Dixie Biscuit Co. has paired with One Eight Distilling for a special menu to be served in their tasting room from 1-4 p.m. We can’t wait and hope to see you there!

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