03/01/2026
Whitton Dough Den Update 🤍
Right now, **Whitton Dough Den remains closed**, and I’m honestly unsure if or when it will reopen.
The past year has stretched me thin in ways I didn’t expect. Burnout is real. The workload at my corporate job has intensified as I inch close to a promotion. And most importantly, my family needs more of me than what I’ve been able to give while juggling both worlds.
Something had to give.
Whitton Dough Den has always been rooted in intention - slow fermentation, quality ingredients, real craftsmanship. And if I can’t do it with the care and energy it deserves, I won’t do it halfway.
While I step back, I want to say this:
Please don’t settle for sourdough that’s underfermented; a pale crust, dense crumb, lacking that deep, developed flavor.
Don’t settle for bread that was baked days before your order or pickup.
Sourdough is alive. It should be properly fermented, beautifully blistered, deeply golden, and fresh.
Support local bakers who are committed to quality. Support the ones waking up at 3am to make it right. Support the slow process.
And thank you, truly, for every order, every kind message, every early morning pickup, every time you chose my bread for your table. It has meant more than you know.
For now, I’m choosing rest. I’m choosing my family. I’m choosing sustainability over hustle.
I’ll share updates if and when there are any.
If you know how to reach me outside of this page and have a dough craving only I can satisfy, you know I’m here for you.
With gratitude,
Laura 🫶🏻🌾
