05/29/2026
Hi everyone I'm so happy & excited to be part of the New Pal/Hancock County community & I thought I'd take a moment to reintroduced myself & fill you all in on how we got here.
At Sherrydough, we believe food should nourish both body and soul. Through long-fermented sourdough, clean ingredients, and meaningful community, we’re bringing people back to the table one loaf at a time.
If you would’ve told me a few years ago that I’d own a sourdough bakery, teach classes, and
spend my days covered in flour talking about fermentation, I probably would’ve laughed.
But somehow, life has a funny way of leading us exactly where we’re supposed to be.
Before Sherrydough, I spent 28 years working as a Radiologic Technologist at Naab Road
Surgery Center. I was there from the time they opened until August 1st, 2025, and I’ll forever be
thankful for the relationships and memories from those years. I truly loved caring for people and
working alongside such amazing coworkers.
But behind the scenes, I was struggling with years of stomach issues and trying to figure out
why my body constantly felt inflamed and unhappy.
After already walking through invasive breast cancer in 2018, learning in 2023 that I had
precancerous cells in my stomach stopped me in my tracks. The thought of heading down
another cancer road was terrifying, and I knew I needed to make some serious changes.
That season completely changed the way I looked at food. I started researching fermentation, ingredients, preservatives, and gut health, and honestly… I was blown away by what’s in so much of the food we eat every day. Once I started paying
attention, I couldn’t unsee it. I became determined to focus on clean ingredients and foods made the old-fashioned way.
That’s when sourdough entered my life.
And if you know me personally, you already know I don’t exactly do things halfway. One loaf quickly turned into baking constantly. Then came experimenting with recipes, flavor
combinations, discard recipes, pastries, pizza crusts, cinnamon rolls… basically all the things.
I absolutely fell in love with the process.
The slower pace. The creativity. The challenge. The science behind fermentation. The feeling of
pulling a beautiful loaf from the oven.
It brought me so much joy. Eventually I decided to try a couple farmers markets while still working full time at the surgery center. I joined Cumberland Farmers Market, Greenfields Market on Main and New Pals Healthway Park Farmers Market, and things grew more quickly than I ever expected.
What surprised me most was how deeply customers connected to what we were doing.
People were genuinely excited to find bread made with simple ingredients and long
fermentation. Some customers would tell us they were gluten free or couldn’t tolerate bread
anymore, and I’d send them home with a little loaf and tell them to just try it. One by one they came back saying, “I had no issues.” Obviously everyone’s body is different and we never make medical claims, but I wholeheartedly believe our bodies weren’t designed to constantly process all the chemicals and additives packed into modern foods.
The response from customers honestly fueled me even more. At the same time, my husband Rod was cheering me on every step of the way. We started
talking more seriously about my dream of opening a bakery, and little by little, what felt impossible began to take shape. Looking back now, sourdough somehow brought together everything I’ve always loved: baking, hosting people, creating experiences, teaching, planning events, and building community.
In June of 2025, we found the building that would eventually become Sherrydough, and it felt
like one of those “this is either crazy or exactly right” moments. We took the leap. Once we had a deal in place, I knew it was time to leave my job of 28 years at the surgery center and fully commit to this new chapter. We closed on the building in September and jumped headfirst into transforming it into the cozy little bakery we had been dreaming about.
We officially opened on November 22nd, 2025.
Since then, this journey has been exciting, scary, exhausting, overwhelming, fulfilling, and
honestly one of the greatest blessings of my life.
I’ve stretched myself thinner than I ever thought possible some days, and there are definitely
moments where life feels a little chaotic, but I truly love every single part of Sherrydough
None of this would exist without the people who showed up for me. My husband Rod has poured countless hours into helping make this dream happen. My daughter Brittany, my sister Beth, her husband David, my daughter-in-law Meghan, and so many others have supported this bakery in ways I’ll never fully be able to repay. One of the very best parts of all of this has been the community forming around it. What started as bread has turned into conversations, classes, friendships, farmers markets, gatherings, and people slowing down long enough to connect again. That means everything to me.
We recently hosted our very first sourdough class, and watching people leave excited and
confident and inspired absolutely filled my heart.
I truly believe good food brings people together.
I hope when people walk into Sherrydough they feel welcomed, comfortable, and like they’re
part of something special. This bakery has become so much more than I ever imagined, and I honestly cannot wait to keep growing, creating, teaching, and sharing all the things we have planned.
Thank you for being here and for supporting this little dream of ours.
❤️ Sherry
