Ruskin, Florida · Opening October 2026
Real ingredients,
baked with love.
A homegrown starter, a long slow ferment, and an oven that only ever bakes a few loaves at a time. No commercial yeast, no shortcuts — just good bread, made by hand.
Opening October 2026.
Small-batch sourdough, baked to order, in Ruskin, FL.
A sneak peek
What I'll be baking.
The lineup rotates with the seasons. Quantities will always be capped on purpose — if I can't shape every loaf by hand, I'm baking too much.
How I bake
Long, slow, and by hand.
Every loaf follows the same four steps — there's no shortcut version.
The starter wakes up
Fed every morning without fail. No commercial yeast, no packets — just flour, water, and time.
Bulk Fermentation
Mixed by hand, then 8–12 hour rise.
Shape and Second Rise
Every loaf is shaped by hand and allowed to rise again.
Score then Bake
Baked until the crust blisters and the kitchen smells like it's always meant to.
Hour fermentation
Long enough to develop flavor and break down some gluten.
Starter, fed daily
Homegrown, no commercial yeast. Fed every morning without fail.
Ingredients in the bread
Organic flour, filtered water, sea salt. That's the whole list.
Loaves held overnight
Whatever doesn't sell will go to the food pantry, not next week's list.
Hey friend! ♡
I'm so glad you're here. RiDough started with one jar of starter and a stubborn refusal to give up on it — now it's a home bakery I'm getting ready to share with you.
I'm not open for orders just yet, but the oven's warming up. Join the waitlist and I'll let you know the moment the first list goes out.
— the RiDough Kitchen
Opening October 2026
Be first to know when the oven's on.
Join the waitlist and I'll email you the moment ordering opens in Ruskin.