Baked Goods
Dough Bakeshop
"Dough? Mmmm...that sounds good." Leave it to Emma to immediately understand the visceral reaction invoked in me by the mere name of this new bakeshop on the Danforth.
Linked to so many simple pleasures in life, "dough" does it all; it is for playing with, spending, kneading, and eating. It just sounds... bountiful.
Accordingly, the place is similarly so. Piles of bread, and a warm colour palate are kinda like a welcoming hug; the smattering of antiques is fun to look at, and not overdone.
Though I arrive late in the day, there are still quite a few chewy treats left to choose from. With my preconceived notions, it seems very appropriate that all of what I sampled would consist of uncluttered recipes with natural flavours.
A lemon square, brown sugar scone and a loaf of bread get stuffed into my tote bag, and within a couple hours will be stuffed into the mouths of myself and my kin.
Though I am heartily implored to choose the brownies, my irrational chocolate issues prevent me from doing so. Lemon squares are usually a no-brainer for me (an instinct, if you will), but these ones are shockingly light on the lemon, which I have to admit is a bit disappointing.
Looking at the glass as half-full (of dough), I would say it's heavy on the shortbread, and as such, I can dig it. The lemon part pretty much consisting of a gooey glaze on top. Maybe it's my fault for craving my lemons with an eye-watering punch.
The scone is soft and dense (particularly after a re-heating), and has that wonderful, lumpy disposition of my visions. But the bread - oh! the bread - is absolutely fabulous. It seems as though it's truly the star here, and there is a fairly wide variety to choose from - or was, earlier in the day.
The grains are all milled in and around the Guelph area, and are transformed into some types I have never tried before. Like oatmeal bread. With all the warmth and goodness of oatmeal, and the slightest essence of cinnamon, it tastes half like breakfast, half like dessert - I can't really be sure.
This is the kind of bread that induces gluttony without the need of 1. warming/toasting, or 2. butter. This is a test very few have passed - the only one in recent memory being made by my great-aunt in Macedonia; perfection attained after a baking career that presumably started in childhood. And even then, I was still trying (unsuccessfully) to wrangle up some butter.
This bread was so good that I ate almost half the loaf while standing over the counter, debating whether or not I should make it into a sandwich.
It was so good that my sister forced herself to eat her first solid food after getting her wisdom tooth out. It was so good that to turn it into a sandwich seemed like a waste, but the sandwich I made was 10 times better than it should have been, according to my calculations.
I could make a bed out of this bread.
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Good work ladies.
Also the white bread is fabulous and a must try.
I am eating my way through their baked goods and haven't been disapoointed yet.
DOUGH is a must.....
Good job guys, keep up the good work!
I am one of the owners of Dough, and if you come in on a Thursday, Friday or Saturday for your baguette, please identify yourself to me so I can thank you personally for your perseverance!
Thanks!
Check it out: http://www.youtube.com/user/cmolder#p/u/0/KI3S4Pc6_sE
Richard Woolsey
www.OnlineToday.ca
And my daughter loves the broccoli pizza...
Truly, a very welcome (& needed) addition to the neighbourhood - a heartfelt thanks to Bonita & Tracy!
I want to support good local stores, but something like this disappoints me -
bread kept in the warm, steamy store more than one day should not be sold.