Inside the Willard Hotel is a gingerbread version of Reagan National Airport as you head from the lobby to the cafe. Please, don’t eat it.
The entire Willard Hotel pastry staff, headed by executive pastry chef Jason Jimenez, pastry cook Magenta Liverngood and engineer David Sanabria, worked on the display for more than 350 hours. The 400-pound work contains 100 LED lights, 30 feet of electrical wire, 306 pieces of gingerbread and 30 pounds of fondant for the runways. You’ll also hear a live feed from the airport’s control tower.