A tiny neighborhood bakehouse turning stone-milled flour, patient time and a wood-fired oven into the best morning of your day.
We keep it small on purpose. A single wild-yeast starter, flour milled from grain grown two counties over, and dough that's given the time it actually needs — up to three days. No shortcuts, no improver, nothing you can't pronounce.
Baked in tiny runs so every loaf gets attention.
A brick hearth for deep crust and real char.
Grain grown & stone-ground within 40 miles.
Slow ferment for flavor that's worth the wait.
Thirteen of the morning's best — croissants, danishes, buns and a surprise from the oven. Perfect for the office or a lazy Sunday. Order by 8pm for next-day pickup.
Warm light, cooling racks and the smell of the first bake. Come say hi.
Obessesed doesn't begin to describe it. The cakes are so moist and delicious. I've had the pleasure of trying both regular and vegan Dominican cakes and I am beyond impressed. Doina displays such…
I could not be more happier than I was when I first saw my cake. This cake was gifted to me as a surprise for my birthday. The images are of me and my brother when we were toddlers and of us as adults. My…
I have ordered many desserts from Doinasdelights and they’ve all been exceptional. From Birthdays to holidays.. the desserts never disappoints. The owner responds quickly and is very effective with…
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