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Wednesday 8am - 2pm Friday 8am - 2pm Saturday 8am - 2pm Sunday 8am - 2pm

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Dough Street, 4/207 Jones Street Balcatta, Perth (2026)

06/06/2026

Eggs on toast
Or something like that…

Here for the month of June

It starts with a piece of golden fried bread,
then there’s scrambled eggs,
tomato relish,
Italian red chilli,
fried shallots,
and chives.

It’s a little spicy and a little sweet, bringing a lot of flavour to the table.
A bit off the beaten path but we love experimenting and this just works!

On the shelf from tomorrow 💛💛💛

02/06/2026

Dough Street recently turned 2 and what better way to celebrate than with a birthday cake croissant 🎂🥐

Vanilla cake baked onto a croissant, topped with our signature vanilla cream cheese frosting. A match made in heaven.

What a journey it has been and how far we’ve come.

From struggling to push out 50 croissants and 4 trays of Cinnabuns to now producing over 500 croissants on weekend days and 18 trays of Cinnabuns.

From processing 140 orders a day with queues out the door to processing 450 + orders with queues still out the door.

From launching with 12 products on the shelves to now stocking 30.

From being so run off our feet - literally not even having time to sleep, wondering if we could carry on. To being surrounded by support and thinking about a second location.

We have been met with so many challenges and a few disasters…
We have been flooded..
Had our switchboard explode leaving us without power and losing a massive amount of food..
Had ovens catch on fire..
Burnt more trays of sausage rolls than we can count..
Navigated through all sorts of ingredient shortages..
Experienced all kinds of staffing issues..
Equipment breakdowns..

And through it all kept the show on the road.

Learning so much along the way with the patience and support of this wonderful community behind us.

Thank you for what has genuinely been the hardest and yet the best two years of our life.

The birthday croissant is with us for the month of June. Here’s to two years and to 1000 more💛

26/05/2026

On Sunday we fulfilled a woman’s dream to eat something she thought she might never eat again.

You see, to some people this might not seem like big deal - but these are probably the same people that can eat whatever they want… not knowing the hunger of an intolerance, especially one as all encompassing as gluten…

It’s not so much the hunger of an empty belly.. but a hunger for something that everyone else is having, that you can’t..
A hunger for normal and inclusion.
And at times, it’s a hunger that can be isolating and depressing.

And so, when we had a customer who had been politely and persistently requesting Maritozzi buns for at least a year, one day we thought.. you know what? This lady reeaally wants a Maritozzi, and we’re going to make this happen for her.

Because sometimes it’s not about filling your stomach but fulfilling your desires…….

When we chose the name “Dough Street” one of the deciding factors was that it was quite open - it didn’t put us in a box and it gave us the freedom to make all kinds of dough based products. All the kinds of yummy doughs that we had missed out on.

So what are you hungry for? Let us know in the comments and who knows, it might make it onto our shelves one day💛

19/05/2026

Mel is pictured here enjoying her first leisurely lunch at Dough Street in… well… ever 🤣

As you can see she is getting very pregnant and with only 8 weeks to go (🤯), we have been working very hard to make this business operate independently of her.

Initially we had thought that this baby girl was going to put a halt to any progress, but surprisingly it’s actually been the opposite.

I believe that pressure makes for progress and this baby has certainly applied the pressure we needed to finally start relinquishing some control, and move towards replacing our working roles in the business.

The demand is so relentless, and we are endlessly grateful for that. However, this creates its own operational challenges given the compact space and the dynamic, on-demand production. With so many moving parts, it’s actually a highly complicated business to operate - and even harder to replicate.

So, finding a capable team leader who understands the nature of the demand and can keep track of the countless moving parts throughout the operation has always been our first concern.

Which is why we are very pleased with Karma, who had been with us for almost a year before we recognised her potential and transitioned her into this role. She is still undergoing ongoing training, and there is still a lot for her to learn, but at only 24 years old, she is proving to be very capable.

We have built a truly fantastic team of hard working, reliable, and genuine people.
We are surrounded by people that care about this business and reach deep when required.
We feel very grateful to have the wonderful staff that we do.

And so.. not only have we been getting into a position for the business to continue uninterrupted through the birth but ultimately it is moving us much closer to a position where we can start seriously considering Dough St 2.0…

Where would you want to see the next Dough Street?

02/05/2026

Let’s call it the Cinnsant…

This golden, cinnamon sugar encrusted beauty might just change your life. Baked with a cinnamon sugar filling and topped with our cream cheese frosting to make all of your dreams come true.

It’s hard to put into words how good these are, I’m probably still speechless from when I inhaled one earlier😅

Dropping tomorrow and here for the month of May.

See you tomorrow 💛

30/04/2026

Dropping on our menu tomorrow🔥

The Savoury Croissant 🥐

It all starts with our classic croissant…

Then comes the…

…Prosciutto

…Bocconcini

…Rocket

…Pesto

…Sun dried tomatoes

…Parmigiano Reggiano

This one will have you skipping down Jones Street singing in French and Italian…

Here for the month of May.

Also a heads up that our Mother’s Day Pre-orders are dropping at 6pm tomorrow night.
Be warned, last year’s boxes sold out in 2 minutes 😅

See you tomorrow 💛

27/04/2026

We messed up.

We know that a lot of people drove out especially to try our Anzac biscuits on Saturday and that some of them weren’t up to our standard of quality.

We made the mistake of making a batch that was too big for our mixer - unfortunately because of this, the butter and golden syrup didn’t incorporate properly with the dry ingredients in the bottom of the bowl, which caused a number of biscuits to have a higher hydration than they should have. Not all of them were affected, but a number were.

At our initial quality control they were soft but tasted great - we had thought they would set as they cooled - unfortunately this was a misjudgment and with the pressure of the demand we cracked and served them.

This has been weighing on us since Saturday and we decided that we needed to address it and hold ourself accountable.

If you were unsatisfied with your purchase on Saturday please let us know and we will issue a refund/ credit.

Regardless of any refunds we have donated the full revenue to the RSL.

We take our quality control very seriously and some of those biscuits should not have been served and we apologise to anyone affected.

On a positive note we sold 293 Anzac biscuits, selling out by 11am. That’s $1,465 donated with the proof of payment attached!

We also have to acknowledge that selling out by 11am disappointed a lot of people.

Unfortunately we were missing an integral ingredient to produce more, and with the public holiday it was impossible to acquire it.

This was definitely not our finest hour but lessons have been learnt and there was still a good outcome for our veterans and their families.

Thank you for your understanding 💛

24/04/2026

Dropping onto our menu, tomorrow only.

Chewy, golden, and just like you remember them. People went crazy for these last year and for good reason.

Anzac biscuits hold meaning beyond their chewy edges.

This is why it feels wrong to profit off them. The only thing that feels right is to donate every single dollar of revenue generated from the sales of Anzac biscuits to the RSL, just as we did last year.

The RSL is such an awesome organisation working to support our veterans and their families through so many aspects of life, and death.

We are open Saturday and Sunday.
Closed on Monday.

See you tomorrow 💛

15/04/2026

Since we now have 28,000 followers on FB and Insta 🤯, we thought it was well overdue to reintroduce ourselves.

We are Mel and Nathan 👋

We operated a solar company for 5 years and while there was nothing wrong with that business, for us, it just lacked meaning.
The more money we made, the more we realised that it has never been just about the money.

We wanted to do something that meant something, something that made a difference in people’s lives, something that put smiles on faces and brought people together.

We searched through so many industries for inspiration about what to do next..

And funnily enough the answer had been right in front of us the whole time..

…It was right in front of us at the cafe when faced with the prospect of yet another lemon tart.

…Or the jealousy watching someone eat something you can’t.

And then one day when the penny finally dropped, our journey made sense - every experience good and bad had put us exactly where we needed to be, knowing exactly what we needed to do.

We had no idea where to start and with no baking or hospitality experience it was truly an insane undertaking.

It took 3 years of relentless and mostly unrewarding work to develop our products, brand, fit out, and processes.

There was lots of tears and frustration, we must have given up at least a dozen times.

But day by day we worked towards our goal.
Slowly buying up commercial equipment. Blowing through our savings and eventually selling off company assets and personal items…
We put everything on the line for this dream.

Our promise to you is that we will always keep it real.

You will never find us using 20 industrial compounds to poorly imitate a few good ingredients ..
.Instead of margarine we use butter
.Instead of canola oil we use cold pressed extra virgin olive oil
.Instead of compound chocolate we use couverture..
.Instead of flavourings we use actual food with flavour..

Instead of preservatives we use.. freshness..

Thanks for following us, supporting us, and for reading this ridiculously long post.
We are so happy to be here and so glad that you’re here with us 💛

07/01/2026

Cheesymite scrolls are dropping on our menu for the rest of January 🔥

We gobbled far too many of these earlier today and we still want more 🤤

This is your warning - if you love Vegemite these could become a real problem for you.. consume at your own risk…

Dough Street

06/06/2026

02/06/2026

26/05/2026

19/05/2026

02/05/2026

30/04/2026

27/04/2026

24/04/2026

15/04/2026

07/01/2026

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Wednesday	8am - 2pm
Friday	8am - 2pm
Saturday	8am - 2pm
Sunday	8am - 2pm