08/31/2026
One year of Doering’s Doughs at Burned Beard Brewing! Can y’all believe how fast that went by?
And somehow, we’ve made 10,000 rolls!
10,000 rolls that became sandwiches, burgers, late night snacks, and a whole lot of happy bellies. It’s pretty wild to think about how much dough has passed through our hands this year.
I’ve only been out of the kitchen for a week because of my broken foot, but it feels like an eternity. My foot is slowly healing, and I was finally able to get back in there this week to bake again. Let me tell you, it felt good to be back.
And while I’ve been healing, Dan has stepped up as the lead baker and pretty much every other position in our already very busy lives right now. He’s a damn champ, and I couldn’t be more grateful for him.
I’m sharing the Burned Beard menu too because these guys are pretty darn awesome, and I love seeing the food they create with the buns I make. They’ve built something really special, and I’m so happy Doering’s Doughs gets to be a small part of it. If you haven’t been out to visit yet, we would LOVE to see you soon!
Here’s to one year working alongside some great people, 10,000 rolls, a whole lot of flour, and hopefully many more to come.
Thank you to everyone who has bought a bun, grabbed a loaf, ordered a sandwich, or supported us along the way. And thank you, Burned Beard, for giving my dough a home.
10,000 down. Here’s to the next 10,000!
