What are the opening hours?

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

https://www.facebook.com/366958553156934/

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

16/08/2026

What the heck just happened?!
Last night at the time of posting we had 432 reviews and now we have 659 reviews!!! That’s an overnight addition of 227 reviews 🤯

This is truly insane when you consider that most cafes wouldn’t even have 200 reviews from 10+ years operation.. 🤯

Amazingly Leihla has also removed the one star review!
Perhaps she saw the post or maybe had the same issue at another venue, either way I assume she realised that there was a global issue with EFTPOS and that there were similar situations everywhere 😅 if you do see this post, please come in and give us another chance it’s good we promisseeee

We will hold ourselves accountable when we are at fault but we will also stand up for ourselves when we are not.

We are feeling a bit sappy after the love storm that has just raged around us.. It’s not just the sheer number of reviews but it’s all photos and the lovely things that people have written about their experiences with us, it’s honestly such a weird and wonderful thing that our food brings so many people so much happiness.
We haven’t quite read them all but we definitely will when the baby is sleeping later tonight (if she’s decides she wants to sleep tonight😅)

What a powerful thing to feel a community rally around us, we are so damn blessed.

Much love Doughciples 💛

15/08/2026

Ouch…

We pride ourselves on our service being super quick, having honed our process over the last couple of years. However, today there was a global issue with payment processing and unfortunately there was nothing we could do.

Around 6 months ago, we invested in a bulletproof POS system, and we are set up for all sorts of backup payment processing, including QR link payments and offline payments. We have even kept our old POS system just in case!

So, while we have done everything we can to prepare for any eventuality, unfortunately this could not be helped.

Thanks to everyone who was patient and understanding throughout today’s delays.

And Leihla, if you see this, please consider removing the one-star review. It’s not fair to damage our reputation over something completely out of our control.

Fun fact — we have 432 reviews and a 4.7-star average. Based on this, it takes around 13 five-star reviews to cancel out one one-star review, crazy right!

Today’s issues support the relevant and important role of cash in today’s society.
You may have heard about the upcoming changes to EFTPOS charges, and it’s important to note that the charges aren’t getting removed. The banks are still charging them, and God forbid they earn any less than a gazillion dollars - what has changed is that it’s now the small business that has to wear this cost.

Where a lot of businesses have raised their prices to offset these fees, we won’t be increasing our prices. However, we are now a cash-preferred business. As a high-turnover, low-margin business, we will certainly feel almost 2% of all revenue coming straight off our bottom line - if you can, please pay cash where you can. It would be greatly appreciated.

P.S. If you love what we do, we would love a Google review 💛🥺

12/08/2026

We recently went out for lunch with the family and, after the obligatory 50 questions, confirmed that they had a seperate fryer and seemingly good awareness… and so, feeling reassured, I took a deep breath, told myself it would be okay and placed an order.

40 minutes later, I realised I had been glutened.

To cut a long story short, it turned out they didn’t have seperate fryers, and sadly, they took zero accountability for their actions.

Somehow, afterwards, I walked away feeling like an inconvenience and embarrassed to have caused a scene. I expect they haven’t thought about it since; however, I thought about them for the next week while I was feeling average.

This type of story is far too common for us, and as a coeliac whose trust has been betrayed too many times, I have to admit that I had started to develop an unhealthy relationship with food.

Fear to go on holiday due to not knowing what I could eat.

Fear to eat outside of home, including at friends and families.

So many times, I would just go hungry instead of risking it.

And honestly, at some point, I just lost my love for food.

Dough Street was born through passion and entrepreneurship, but perhaps the strongest force that willed Dough Street into existence was the search for something that was missing.

Dough Street has healed us in so many ways, and we have truly found our love and passion for food again.

We know that others have had similar experiences, and we are honoured to be able to help people find their love for food again.

We love the Dough Street community, and we are so insanely passionate about this business…
Big things are coming for Dough Street 💛

01/08/2026

What a beautiful day for a cuppa and Oreo cheesecake doughnut ☀️

Mel and I inhaled one in 3 seconds flat and agreed that it was better than what we remember from Krispy Kreme. Mel has informed me that she now needs one of these every day to help with lactation - that’s valid I think 😂

Here from tomorrow and for the rest of the month of August.

The Jalapeno steak and cheese pie has been going gang busters.
We have seen the posts… the messages… the comments…
The people have spoken.
And so will keep it on for another month, if we continue to see strong sales we will look at adding it to the permanent menu.

Baby pic added for a little update.. everything is going well and baby is keeping the milk lady very busy… Don’t worry we won’t bombard you with baby pictures going forward😅

Thank you for supporting our little family 💕

23/07/2026

Welcome to earth baby Gracie.

It’s an amazing place you will see.

You have taken all that was hard and made it soft.
What was empty is now full.

Your mumma might just be the kindest person in the world and I know that you will be surrounded with love.

We can’t wait for you to see what we’ve been building.

08/07/2026

Hey guys, it’s Mel 🤍

As you can see, I’m due any day now! 🤰🏻

Someone messaged us asking if we would be closing at all once baby arrives, so I thought I’d give a little update.

We’re happy to say that Dough Street will not be closing while we welcome our baby girl into the world.

While I’ve been busy at home nesting, Nathan has been busy preparing the business to run with more independence - and he’s done such an amazing job getting it to this point.

There is still work to do, and he’ll still be actively supervising the daily operations, but the business can now run without us needing to be there all of the time.

This is such a huge step for us. It means we can have some time together with our baby girl, while also continuing to grow this little dough dream we’ve built.

There are so many emotions all at once…

Excitement to finally meet her.

Sadness that she’ll no longer be a part of me.

Nerves about how much life is about to change.

And, honestly, a serious amount of fear about pushing a melon out of my… well, you know 😂😭

Wish me luck 💕

03/07/2026

Dropping onto our menu tomorrow for the entire month of July…

The Caramilk blondie and the chunky steak, jalapeno and cheese pie and let me tell you, they are both absolutely sensational 🤤

Sorry for the delay on this month’s drop, but the truth is we’ve had a bit of a disaster of a week.

It all started on Tuesday when we came in to find our built in meat and dairy fridge had carked it at some point since Sunday.

80kg of black Angus chuck..
30kg of Italian provolone..
250 packets of prosciutto..
And much more…
All unusable 😢

Then on Wednesday two ovens and a steel bench decided to break on the same day!

We wanted to feel sorry for ourselves, but honestly you’ve just got to laugh.. otherwise you will cry 😆

Anyway, we kept the show on the road, and I promise that these monthly flavours are worth the wait 💛

23/06/2026

Today we were talking to one of our delivery drivers and he said something interesting,

In all the years he’s been delivering around Perth he’s noticed a trend, where a business will be going like crazy for 6 months or so but then the hype will die down.

He was amazed over how we are still doing such a booming trade and he asked us what our secret was.

And this is what I said:

Fundamentally we are not a business built off hype.

We are a business built off the quality of our products.

We are not a Tik Tok trend..
We are not influencers..
We are not marketing gurus..

We don’t spend a dime on marketing and yet we have an army of loyal doughciples marketing our products every day through word of mouth.

That first bite into a Cinnabun or the crunch of a croissant is all the advertisement we need and our products get people talking and keep people coming back for more.

And so, while the hype helped get the word out.. ultimately, our products don’t disappoint.

Initially we weren’t sure what to expect but you guys are still showing up in force, which has given us the confidence to push forward with the future of this brand.

Thank you so much for showing up, we appreciate every single one of you.

17/06/2026

👀

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 💛💛💛

Dough Street

16/08/2026

15/08/2026

12/08/2026

01/08/2026

23/07/2026

08/07/2026

03/07/2026

23/06/2026

17/06/2026

06/06/2026

Address

Opening Hours

Website

Alerts

Shortcuts

Share

Category

Listing takedown request

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