Dutch Oven Bread Co. Keeps Rising

Where It All Started

When we first started making sourdough at home in 2020, we honestly had no idea where it would lead. It was just the two of us, a couple of dutch oven pots, a lot of trial and error, and many very early mornings and late nights trying to figure out fermentation, shaping, scoring, and timing. That’s the nature of sourdough… you can read about it all day long, but so much of it comes from doing it over and over again with your own hands.

Even now, every day is a little different. Weather changes things. Temperature changes things. Sometimes the bread behaves perfectly, and sometimes it humbles you real fast.

From Home Kitchen to a Hands On Bakery Team

One of the coolest parts about growing the bakery has been getting to teach other people the process and then watching them make it their own. It’s hard to explain sourdough unless you’ve worked with it. You start learning how the dough should feel and look at different stages, and when it’s ready without needing a timer for every step.

There are mornings now where we can step back and watch our team shaping loaves, loading ovens, and baking bread beautifully and consistently. Honestly, it’s a pretty surreal feeling! What started in our home kitchen has turned into something shared with a whole team of people who care to learn about the craft just as much as we do.

And for that, we are grateful!

-Candice

Dutch Oven Bread Co.

120 Canal St., New Smyrna Beach 32168

(386) 689-9001 | DutchOvenBreads.com

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