Dough Bakeshop says it all with its name: most of what’s in here is made with aromatic, organic, preservative-free dough created using local grains.
Owned and operated by Tracy O’Hara, this family-run bakery is known for its breakfast sandwiches, butter tarts, organic loaves, and the croissants which regularly sell out before noon.
The tight space is just cozy enough, with a decent view of the kitchen where a flurry of activity takes place over the counter and through an opening.
The breakfast sammy ($6) comes with a fried egg from Murray’s Farms (which they also retail in cartons) and cheddar from St. Albert, and your choice of peameal or tomato and avocado on your choice of house made bun.
You can also get it on a bagel, but challah buns are most popular.
You’re free to take such items to go or eat them in the small space, and they also offer this quiche lorraine ($8.95) made classically with Swiss gruyere, caramelized onions, and bacon, and garnished with rosemary. The pastry is flaky and falls apart upon digging into the salty, creamy egg mixture.
They make a range of about twenty soups, again made with as many local and organic ingredients as possible (roughly $10 - $13.50).
About two are available for takeaway each day.
The day olds shelf is popular, and I can’t see why it wouldn’t be with those same goods having been baked just behind the display area twenty-four hours ago.
A chalkboard shows which breads are available day by day: ryes and bagels are typically available every day.
Coffee here comes from I Deal ($2.40 for espresso, $3.75 for a latte), another local company. There’s a “disclaimer” that advertises all coffees are one size, two shots, no drip, no skim. You get a discount for bringing your own mug, and there are no plastic bags available here.
In addition to baked goods Dough sells their own pre-made items held to similarly rigorous ingredient standards, like bolognese sauce ($13), pastas, and pies.
Those sellout croissants (don’t worry, you can call ahead and reserve specific items if you really need to) come in varieties from butter ($2.50) to almond, cheese and chocolate ($3.15).
Cases on one side of the bakery hold a ton of ready-made salads ($6) like pasta pesto pea and roasted vegetable, and sandwiches on house-made bread like tuna and cold cut ($7.35).
Also in the cases on this side are a variety of cupcakes, bars and brownies, including this gluten-free flourless chocolate cake-lette ($3.15).
Their famous butter tarts ($1.60) use brown sugar and butter to create an almost honey-maple flavour for the filling, which is less deep and stick-sweet than many.
There’s a ledge with about four seats at the front. Like the bakery, there’s not a ton of room, but it’s always being warmly fought over by locals looking to enjoy good baking.