Baked Fresh Daily
Bread made
the slow way.
Heritage grains, cold-pressed olive oil, and long fermentation. No shortcuts, no compromises.
Who We Are
Craft you can
taste the difference in.
Olive & Dough was born from a simple frustration: bread had gotten too fast. We set out to slow things down — sourcing grain by the bag, milling in-house, and letting natural fermentation do the heavy lifting.
Every loaf that leaves our oven is the result of days of patience, not hours. The crust crackles. The crumb opens. It's the kind of bread that keeps for a week and tastes better on day three.
Read Our StoryFrom the Oven
What we're
known for.
Full Menu
Signature
Country Sourdough
Open crumb, caramelized crust. 20% whole wheat, 80% high-extraction bread flour. 48-hour cold ferment.
$14
Weekend Special
Butter Croissant
72 layers of lamination with cultured butter imported from Normandy. Made in limited quantities Friday through Sunday.
$5
House Specialty
Olive Oil Focaccia
Dimpled, pillowy, finished with fleur de sel and rosemary. Estate olive oil baked in, drizzled on top.
$10
"Good bread doesn't need a story. It just needs time, honest ingredients, and someone willing to do the work."— Maya & Theo, Founders
Pre-Orders Open
Don't miss out.
Reserve your loaf.
Popular items sell out by 10am. Place a pre-order by Saturday at 6pm and pick up Tuesday through Sunday morning.
Place an Order