Thyme & Dough
Long-fermented sourdough with heart, patience, and whimsy.
Origin Story & Identity
How did you get into baking, and what’s the story behind Thyme & Dough?
Some of my most treasured childhood memories were standing on a chair in the kitchen helping my mom stir batter, scoop cookies, and watch through the oven glass as they took shape. My mom was a stay-at-home mom who practically lived in the kitchen. Baking was her love language. Unfortunately, she passed away days before my daughters' 1st birthday. The kitchen is where I can preserve our memories, strengthen my passion and create new traditions with my own babies.
Certified Food Handeler & DSHS registeredDo you have any certifications or special licensing?
Do you have a fun fact, tradition, or personality quirk that makes Thyme & Dough uniquely “you”?
After a gluten allergy dianosis we needed to stay clear of store bought and "quick rise" type breads. I decided that the cleanest and tastiest way to give my family long-fermented bread was to make it myself. I was tired of reading a long list of "ingredients" on the store bought sourdough, when there should only be THREE! Sourdough was an entirely new and challenging process to learn, but the artistic process intrigued me. Now everyone can experience my creativity through taste, texture, and aroma.
What all do you bake?
Classic Sourdough, Sweet/Savory Breads, Cookies, Scones, Cinnamon Rolls, Pizza Dough, Garlic Knots and more!
What is your process? How did you refine over time to get here?
What started years ago as late-night sourdough experiments, lots of underproofed flat loaves, and deflated dreams has evolved into a full-fledged home based bakery that utlizes a top of the line bread oven, years of experience and the patience to provide beautiful loaves to the community.
How do you go about selecting and sourcing your ingredients?
Long fermented, small batches, and clean ingredients. Organic fruits and vegetables, fresh herbs from my home garden, unbleached whole wheat and bread flour. No commercial yeast or dyes here!
What are your best sellers?
Rosemary & Garlic Sourdough Bread, Salted Chocolate Chip Cookies, Blueberry & Lemon Scones & Pizza Dough!
What are you most proud of making?
I love adding my finishing touches to my desserts, making intricate scores in my bread, trying new recipes, and getting my daughters involved in the process.
Shop Thyme & Dough
Sourdough Pizza Dough (12-14")
Sourdough Pizza Dough (12-14")
$7.00 USD
Sale price
$7.00 USD
Regular price
Philosophy & Practices
How would you describe your baking philosophy in your own words?
Classic sourdough technique with a whimsical twists on traditional baking from the heart.
How does this reflect in your practices?
Each and every item is prepped, baked and packaged with love ♥
What’s something about your practices that most people don’t know — but should?
In addition to the distinguished and amazing flavor of sourdough, there are so many health benefits! Lower gluten, improved gut health and digestion, lower glycemic index, antioxidant, mineral absorption and many more!
What’s the biggest challenge of making food the way you do?
Time. My process from start to finish takes about 48 hours for a single loaf of bread. There is no rushing and patience is mandatory.
Daily Life & Personal Connection to the Work
What’s your favorite part of the work you do every day?
The smell and aroma of fresh baked bread that brings an inquisitive smile to every face that walk into my home.
What’s your favorite way to enjoy something you bake?
My latest obsession has been grabbing a chunk of classic sourdough and dipping it into a shallow dish of garlic infused olive oil topped with a balsamic glaze. YUM!
What are you excited to grow, offer, or dream up for the future?
The dream of all dreams is to one day own my own store front and be able to bake for my community every day!
Rosemary & Parmesan Classic Sourdough
Rosemary & Parmesan Classic Sourdough
$16.00 USD
Sale price
$16.00 USD
Regular price
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