Just ROLL with it Huntlee

15/09/2026

12/09/2026

Thank you to everyone who has popped their head in to see what’s happening at the new Branxton shop.

While it may look like DOUGHpamine is operating, we’re not quite there yet. We’re currently testing our baking processes in a completely new environment, moving equipment around, arranging electrical testing and working out how everything needs to flow.

Today came with its fair share of chaos. Some equipment refused to cooperate, we lost an entire batch of spelt and we were nearly an hour late getting café deliveries and pre-orders out.

A huge thank you to my husband, who has been beside me helping since 2am. He’s an absolute legend, and this photo pretty much sums us up. Exhausted, slightly frazzled, but still smiling through the chaos.

We also welcomed our first sourdough class into the new space today. It was so lovely having more people join our growing sourdough community and bringing the bakery to life for the first time.

We don’t have an official opening date just yet. We’re hoping to open the doors for a few short hours next weekend, but we’ll keep you updated once we know we’re ready.

In the meantime, you can still find our fresh sourdough at Sidecar Roasters, just across the road.

Thank you for being patient while we find our feet. As with all good sourdough, this may take a little time.

08/09/2026

doughpamine_au (instagram)
DOUGHpamine (Facebook)

04/09/2026

Sunny and no wind as yet. So we’re set up at Huntlee New Town | Land for Sale NSW in the district park. Come say hi! 🍞

04/09/2026

SIDECAR ROASTERS plenty of DOUGHpamine Sourdough this morning. Freshly baked for your weekend dopamine boost. muffins

02/09/2026

Good morning from DOUGHpamine.

We’re big believers in being curious about our food. Where it comes from. How it’s made. What’s in it. And what happens when we give it a little more time.

Slow fermentation, thoughtfully sourced ingredients, sustainability and gut health sit at the heart of what we’re building at DOUGHpamine.

And speaking of curiosity, meet The Branxton Miche.

Miche is an old-style French country bread, traditionally baked BIG.

Back in the day, most families didn’t have ovens at home. Dough was made at home and taken to the village bakery or communal oven to be baked. Because this wasn’t an everyday event, loaves were made large enough to feed a family for days. The clever bit? A larger loaf retains moisture for longer and stales more slowly.

Our Branxton Miche is our nod to that tradition. Naturally leavened, slow-fermented, made with organic flour, stoneground whole wheat and a touch of whole rye.

Old-world bread, made in Branxton.

While our little shop is under construction, pre-orders continue as normal at doughpamine.com.au, closing midnight Wednesday. That’s tonight.

This Saturday you’ll find us at 2 markets (Both on SAT)
1. Huntlee Community Markets, as well as
2. Handmade in the Hunter Markets

We’ll have samples of The Branxton Miche at both markets.

And, as always, you’ll continue to find our sourdough at Sidecar Roasters, Branxton.

New name. New home taking shape.
Same curiosity about making better bread.

Pre orders are now at www.doughpamine.com.au

25/08/2026

Today was less dopamine, more detergent & degreaser.

We’ve scrubbed, scraped and cleaned like we’ve never cleaned before, slowly bringing this old space back to life. It’s far from finished, but this is where DOUGHpamine Branxton begins.

Remember it exactly as it is today.

Soon, it will smell like sourdough.

https://www.doughpamine.com.au/

23/08/2026

WE’RE LIVE.

Welcome to DOUGHpamine.

Our new website is now live, bringing our new name, new identity and weekly bakes together in one place.

Explore the new site, view this week’s menu and order online at www.doughpamine.com.au

You may notice a slightly smaller menu over the coming weeks while we put our energy into preparing our new Branxton bakery. For now, we’re keeping the bake considered and focused on the favourites you know and love.

Same slow fermentation.
Same beautiful ingredients.
Same bread, made with purpose.

Just a new name, a new home on the way, and plenty more to come.

DOUGHpamine. Food for the gut. Food for the brain.

Order online via the link.

23/08/2026

What. A. Weekend.

Thank you to every single person who came out, bought bread, tasted bread, talked about bread, came back for more bread and generally enabled this increasingly unreasonable sourdough obsession.

I hope there are some very happy kitchens across the Hunter tonight, with butter being applied far too generously and absolutely no regrets.

And then there was the Branxton Miche.

Good lord.

We knew we loved her. Apparently you did too.

The feedback on this big, dark, deeply caramelised, slow-fermented beauty has been incredible. It was hands down the favourite of the weekend and, after that reception, there’s really only one sensible thing to do…

The Branxton Miche is coming to the DOUGHpamine menu.

Thank you for tasting, talking, giving us your feedback and getting genuinely excited about what we’re creating. Having customers who care about great food, proper ingredients and bloody good bread as much as we do is pretty damn special.

You make this ridiculously fun.

See you next weekend, bread people.