DoughBliss Bakery

04/18/2026

See ya later, South Dakota! Thanks for all the awesome people and memories! 😘🍞

03/18/2026

Hey all! I'll be selling my sourdough starter until mid April, so if you have ever been curious to try your hand at making your own sourdough bread, come grab mine! She's tough and tasty - I've been raising her for a few years. Black hills natural leavening! $5/container

03/17/2026

With a full heart and a little sadness, I’m writing to share that DoughBliss Bakery will be closing as our family prepares to move out of state.

When I started this little home bakery, I truly didn’t know what to expect. What I found instead was a community that showed up in the most generous, supportive, and encouraging ways. From the very first loaf to the countless sourdough orders, cinnamon rolls, scones, and everything in between—you made this dream possible. Every order, message, share, and kind word meant more than you probably realize.

This past year has been filled with early mornings, flour-covered counters, and so much joy. Getting to bake for your families, holidays, celebrations, and everyday moments has been one of the most rewarding experiences I could have imagined.

Thank you for trusting me to put food on your tables. Thank you for cheering on a small home baker. And thank you for making DoughBliss Bakery such a fun, thriving little corner of our community.

While it’s hard to say goodbye, I’m leaving with so much gratitude and so many wonderful memories. I will always be thankful for the support you gave this little bakery.

From the bottom of my heart—thank you.🩷🍞

03/12/2026

Rapid City,SD

03/09/2026

Good morning! Just a quick note that my next Bake Day is Monday, March 16 - adjusted to be better for the St Patrick's holiday and because of my sourdough baking class! Pick up will be from 5-7pm and then I'll return to my regular Saturdays. I hope you all have a wonderful week! 🥰🍀🍞

03/06/2026

Porter Sourdough is here for March. 🍞🍺 Made with my absolute *favorite* porter from a local brewery, this loaf bakes up rich, dark, and incredibly flavorful with deep roasted malt notes and that classic sourdough tang. It’s seriously delicious.

Since I’m teaching a sourdough class on Saturday the 14th, I’ll be opening orders for pickup Monday, March 16 so you can grab a loaf just in time for St. Patrick’s Day. ☘️

Trust me — you’re going to want this one.

03/06/2026

Around here, supporting local is just how it’s done.

March is getting a new loaf in the lineup. Not a collab — just me using my absolute favorite porter from a local brewery and giving sourdough a new spin. Porter brings a deep, malty richness with hints of chocolate and roasted grain that turns the bread downright phenomenal. The result? A darker crumb, bold flavor, and a loaf that’s a little smoky, a little rich, and perfect with just about anything.

Keep an eye out this month. 🍞🍺

artisanbread porterbread craftbeer homebakery realbread marchspecial bakerslife

03/01/2026

Orders are due by Friday morning, March 6th please! Or, as always, the earlier - the better 🥰

Www.doughblissbakery.com

02/25/2026

02/22/2026

Ok... Stop 🛑

Why are these sooooo good!?

I've never tried my hand at biscotti before and I have zero idea where the urge came from yesterday at 3 in the afternoon to just throw them together, but I am in love!!!

I took a basic recipe and tweaked it a la my way - instead of AP flour I used a blend of oat flour and wheat for more texture and fiber. I also added just the smallest hint of nutmeg and clove because I used brown sugar instead of white for a deeper flavor.

They're not as smooth as white flour only, but anyone who likes wheat bread or grain-style breads actually enjoys that (as I do). The almond flavoring really stands out and just overall, I am super happy with these!!

I'm thrilled to share my recipe, just comment "Biscotti" and I'll Send it your way 😁🧡

recipe