Wild yeast, slow time,
full heart.

Bree

Dough Re Mi began the way most good things do — slowly, and a little by accident.

I fed a jar of starter on my kitchen counter in Suwanee, Georgia, on a schedule that started to feel like keeping time. Morning feed. Evening feed. Rise, fold, rest. Bread has a tempo, and once you hear it you can’t unhear it.

Everything I bake is naturally leavened — no commercial yeast, no shortcuts, nothing rushed. Loaves are mixed, folded and shaped by hand, scored the morning they go out, and baked in batches small enough that I still know whose loaf is whose.

The menu drops Sunday because I want to bake what the week is asking for. Orders close Thursday because good bread can’t be hurried. And everything comes to you Saturday, still warm, wrapped and ribboned, because bread is at its best in someone else’s hands.

Thank you for being part of our bakery family.

Bree · Founder & baker