Our grains have been featured by Boulted Bread, Box Turtle Bakery, Chicken Bridge Bakery, Copa Durham, The Eddy Pub, Farm and Sparrow Bakery, Fonta Flora Brewery, Fullsteam Brewery, Geer Street Garden, Haw River Farmhouse Ales, Mystery Brewing Company, Ninth Street Bakery, Pilgrim Bread, Plumb Southern Kitchen and Bar, Seylou Bakery and Mill, Steel String Brewery, Sub Rosa Bakery, and Vimala’s Curryblossom Cafe. Visit our online shop to make a pre-order for pickup or for shipping options.įind our pre-packaged products at Leftbank Butchery, Locopops Sundries, Part and Parcel, and The Saxapahaw General Store. We sell freshly-ground, stone-milled flours, cornmeals, and other products at the Carrboro Farmers Market, Durham Farmers Market, Greensboro Curb Market, and Chapel Hill Farmers Market every Saturday, year-round. 2022 will be our ninth year harvesting winter and summer cereals with varieties ranging from Turkey Red Heirloom Wheat to Cateto Orange Flint Corn. The land upon which we farm is on unceded Indigenous territories - Shakori, Saponi, Occaneechi, Lumbee, Eno - a fact that we must reckon with. Located in Orange County, North Carolina, we farm with a holistic and systems approach that excludes the use of herbicides, fungicides, and synthetic fertilizers. Once the oven cools down a bit, we start baking our loaf breads. Pide flatbreads are baked first thing in the morning. Pastries are baked from early in the morning until midday or so. They don't have a huge selection of breads because they prefer to perfect what they offer (Who can argue with that). In 2014, Dogu and his sister earned a StarChefs Rising Star Artisans Award for their work at Sub Rosa.We specialize in heritage and modern grains for local bakeries, breweries, and consumers. Sub Rosa Bakery We bake throughout the day, so refresh the page to see updates Special orders can be placed through our 'Special Orders' page, link above. Granola at Sub Rosa Bakery 'This bakery is awesome Delicious breads and pastries, solid coffee and an awesome atmosphere. Hoping to spread his ideas and encourage bread education, Dogu is in the process of creating a lodging space in order to support stagiers and traveling bakers. As an exemplar for the baking community, his long-term goals include researching and re-presenting lost lineages of breads and baking techniques from Anatolia and the Fertile Crescent and to collaborate with chefs, farmers, breeders, and historians to create a bread culture rooted in tradition but open to innovation. Dogu works directly with farmers to grow heirloom varieties of wheat, rye, and corn, which is then stone milled in-house and incorporated into the shop's breads and pastries. Located at 5411 Lakeside Ave. But the small world of baking took on a whole new meaning when he opened Up All Night Bakery. In 2012, Dogu opened Sub Rosa Bakery in Richmond, Virginia, with his sister, Evin, who is the bakery's pastry chef, co-owner, and general manager. Sub Rosa Bakery is a wood fired bakery and stone-milling operation located in the historic neighborhood of Church Hill in Richmond, Virginia, specializing in the timeless craft of bread and pastry using organic, regional, and heirloom grains. So small, in fact, that the veteran pastry chef met Sub Rosa Bakery owners Evin and Evrim Dogu years ago while opening Chelsea Bake House in Norfolk, both teams acquiring wood-fired ovens from the same maker. Although he originally pursued a career in education, Dogu eventually made his way to bread, baking out of his father’s restaurant using a wood-fired pizza oven and teaching himself the skills and craft of bread baking. Evrim Dogu's Turkish parents instilled a love of bread in him from an early age, sharing their culture in which bread is a part of daily life and where every neighborhood has a bread bakery that turns out dark, crisp loaves twice a day.
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