Project Description
Evrim Dogu bakes his bread and pastries in a wood-fired, retained-heat oven using techniques perfected in ancient times. It’s not an easy process. He mills his own flour using regional and heirloom grains, builds the fire, tends it for hours, and forms his loaves by hand. His baked goods are backed by a philosophy: “What kind of flour and what kind of grain you use, and who you get it from, and how you treat that farmer should be as much of a concern as how much your croissant costs and how tasty it is.” Dogu, along with his sister Evine, runs Sub Rosa Bakery at 25th and Jefferson streets on historic Church Hill. (30 minutes, June 2015)
