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Doughlightful Bakes by Trish

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Lantana, FL
Doughlightful Bakes by Trish

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A homebakery specializing with sourdough breads. Freshly baked made with organic ingredients. Baked fresh, the Doughlightful way!

10/27/2026

Sunday Pre-Orders are OPEN!

Craving some fresh, homemade sourdough goodness? Now’s the time to get your order in!

⏰ Orders close Thursday at 5 PM
💳 Zelle & Apple Pay accepted

Everything is made fresh with simple, wholesome ingredients — the Doughlightful way!

Message me to place your order! 😊

10/06/2026

SUNDAY PICKUP PRE-ORDERS ARE OPEN!

Craving some fresh, homemade sourdough goodness? Now’s the time to get your order in!

📅 Pre-orders are open until Thursday at 5 PM
📍 Sunday pickup 9am to 1pm
💳 Payment accepted: Zelle & Apple Pay

Everything is made fresh with simple, wholesome ingredients — the Doughlightful way!

Don’t wait until the last minute! Place your order and have something delicious waiting for you Sunday.

📲 Message me to place your order & follow my page for this week’s menu and updates!

10/01/2026

You know what’s even better with fresh-baked bread? 🤤🍞

A little olive oil infused with garlic and a sprig of rosemary straight from my garden. 🌿🧄🫒

Simple. Fresh. So good.

That crispy crust dipped into garlicky, herby olive oil… I could eat this all day. ❤️

And the best part? This isn’t just for dipping! Use it to drizzle over salads, make sandwiches, or add a little extra flavor to your favorite dishes. 🥗🥪✨

Sometimes, the simplest things really are the best. 🤎

Follow along for more sourdough, simple ingredients, and from-scratch baking!

09/29/2026

Playing with hydration today.

I usually bake my sourdough at around 64% hydration, but today I bumped it up to 70% just to see what would happen.

And WOW—the difference was noticeable.

💧 More moisture
☁️ Softer, more tender crumb
🍞 But… definitely a dough that needed more gluten structure

The higher hydration made the dough much softer and harder to hold its shape, and you can see that it baked up a little flatter than my usual 64% loaf.

And because I live in Florida, I also have to take our humidity into consideration. The dough is already picking up additional moisture from the environment during bulk fermentation, so hydration can behave a little differently here than it might somewhere with a much drier climate.

The lesson? Higher hydration can give you that beautiful soft, moist crumb—but it also means you need to build enough strength to support all that extra water.

09/21/2026

✨ PRE-ORDER IS OPEN! ✨

Ready for some fresh sourdough goodies this weekend?

🗓️ Pre-orders close Thursday at 5 PM
📦 Porch pickup this Sunday
⏰ 9 AM–1 PM
💳 Zelle & Apple Pay accepted

Check out this week’s menu below!

To place your order, send me a DM with the items and quantities you’d like. I’ll confirm your order and send you the payment details.

⏰ Don’t wait until Thursday evening—once pre-orders close, they’re closed!

Everything is made fresh with simple, wholesome ingredients—the Doughlightful way! 🥰

Thank you for supporting my little home bakery!

09/21/2026

I finally gave in to the focaccia craving…

Sun-dried tomato + rosemary focaccia

I wasn’t sure what to expect from the sun-dried tomatoes…

…but WOW.
They were such a good addition!

So flavorful, with little bursts of sun-dried tomato in every bite.

And of course, I had to turn it into breakfast.

Eggs + spinach + tomatoes + avocado
on a slice of homemade focaccia.

I know I took a video AND a picture of the finished focaccia…

…but when you have a 3-year-old, apparently everything just disappears.

Next time, I’m thinking of adding some garlic cooked in olive oil for an extra punch of flavor.

Because apparently, I can never leave a good focaccia alone.

Follow along for more sourdough experiments, tips & tricks, and Doughlightful creations!

09/16/2026

Want fluffier pancakes AND a little extra protein?

Here’s my little trick: froth your egg whites!

Separate the eggs and whip the whites until nice and foamy, then gently fold them into your batter.

✨ More air
✨ Fluffier texture
✨ A little extra protein

Such a simple little step, but it can make a BIG difference!

Follow along for more simple baking tips, tricks & cleaner ingredient swaps!

09/10/2026

I was SO tired and lazy that I put this dough in the fridge when it was this close to finishing bulk fermentation.

The next morning, I took it out and let it sit on the counter for about 2 hours before shaping.

And honestly… it felt a little over-fermented. It was sticky, spreading out, and definitely not giving me much confidence.

But you know what? I crossed my fingers, hoped for the best, and baked it anyway. 🤞🏼

And I think it actually turned out pretty good!

Sometimes sourdough is just about trusting the process, even when the dough is telling you otherwise.

Another little experiment in the kitchen! Follow along for more sourdough experiments, tips & tricks.

09/08/2026

✨ THIS WEEK’S PRE-ORDER IS OPEN!

Freshly baked, made with simple ingredients, and baked fresh the Doughlightful way 🤎

We have some NEW goodies joining the menu this week! 🎉

✨ NEW: Sourdough English Muffins — soft, fluffy, and perfectly toasted with a delicious sourdough flavor

🥨 NEW: Sourdough Pretzels — soft, fluffy, slightly sweet, and seriously addictive!

Plus, your Doughlightful favorites are still available! 🍞💛

📅 Pre-orders are open until Thursday at 5 PM
📍 Porch Pickup: Sunday, 9 AM–1 PM
💳 Accepted payments: Zelle & Apple Pay

Don’t wait too long to grab your favorites—everything is baked fresh to order! 🥰

🛍️ Place your order and treat yourself to something Doughlightful!

Follow along for more fresh bakes, new creations & behind-the-scenes baking!

Baked fresh, the Doughlightful way. ✨

09/03/2026

Tried making another brioche because I wasn’t happy with how dense my first one turned out.

This time, I accidentally went with a much higher hydration dough… and honestly? It turned out BETTER.

The crumb was softer, more open, and so much more moist. 🤍

The only downside? This dough was MUCH harder to handle. It was sticky, delicate, and, as you can see… did NOT want to stay nicely shaped in the pan.

But that’s the beauty of baking — sometimes the “mistake” teaches you something.

I think I’m getting closer to the soft, fluffy brioche I’m looking for. Back to the kitchen for another attempt!

Follow along as I keep experimenting, learning, and baking my way to the perfect loaf!

Address

Lantana, FL

Telephone

+15618914435

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