Real bread, made by hand.
Hi, I’m Robin. I started baking sourdough in February 2023 with a jar, flour, water, and a lot of patience. What began as a hobby quickly turned into something I loved sharing with friends and family — and eventually my local community.
Every loaf at robin+dough is made to order, baked fresh, and delivered locally. No shortcuts, no shelf life — just real bread made for you.
Meet Franklin
Franklin is my sourdough starter — fed every day, alive and bubbling, and the reason every loaf tastes the way it does. He’s been going since February 2023 and shows no signs of slowing down.
One of the best things about sourdough is sharing your starter. A little piece of Franklin now lives in kitchens across the country — passed on to people who caught the same bug I did.
Ready to order your loaf?
Every loaf is made to order and delivered locally. Allow 2–4 days from order to delivery.
From starter to oven
Bread made slowly, the way it used to be.
Morning
Feed Franklin
Every bake day starts the same way — Franklin gets fed. A fresh mix of flour and water to wake him up and get him active.
afternoon
Mix the dough
Once Franklin is nice and bubbly, it’s time to mix. Flour, water, salt, and starter come together into the beginnings of your loaf.
evening
Into the fridge
After a long, slow rise the dough goes into the fridge for a 12-hour cold proof. This is where the flavor develops — that gentle tang you can’t get any other way.
next day
Bake day
Scored and loaded into a cast iron Dutch oven. The result is a blistered, crackling crust and a creamy open crumb — the kind of bread you can actually hear when you tap it.