About
One jar, fed every morning.
RiDough is a two-person home bakery in Ruskin, Florida. We bake what we'd want to eat, in batches small enough to keep it that way.
How it started
The first loaves could prop a door open.
It began with flour, water, and a stubborn refusal to give up on a jar that wasn't doing much of anything. The tenth loaf was pretty good. Somewhere around the fiftieth, neighbors started knocking.
Four years later that same starter is still going — fed every morning, hauled along on vacations, occasionally babysat by friends when we travel. Every loaf we sell traces back to it.
How we bake
Long, slow, and cold.
Doughs ferment 18–24 hours in the fridge before they ever see the oven. That's where the flavor comes from, and it's what makes the bread easier on your stomach than anything off a grocery shelf.
Everything is mixed by hand, shaped by hand, and baked in a home oven a few loaves at a time. No commercial yeast, no dough conditioners, no preservatives. Organic flour, filtered water, sea salt — that's the whole list.
What we care about
Three rules we don't break.
Small batches, always
We cap the weekly list on purpose. If we can't shape every loaf ourselves, we're baking too much — and it shows in the bread.
Real ingredients only
Organic flour from a regional mill, seasonal fruit from the farmers market, butter that costs more than we'd like.
Nothing sits overnight
Everything you pick up was baked within about twelve hours. Whatever doesn't sell goes to the food pantry, not next week's list.
Where to find us
A neighborhood operation.
We bake out of our home kitchen and hand off from the front porch. Pickup is Fridays 4–7pm and Saturdays 9–11am — you'll get the address in your confirmation text. Within about ten minutes of us and ordering three items or more? Ask about delivery.
We're also at the Cedar Street market on the first Saturday of the month, weather permitting. We usually sell out by ten.