Sourdough.
Bagels, Milk Breads, & BEYOND
The classic, AKA a better brioche. Butter, milk, eggs. Tangzhong. Sourdough. A winner with any meal.
Tangzhong gives this bread a fluffy, flaky texture, and with the buttery dough, this tasty bread is best enjoyed warm.
Available as a loaf or buns.
Vegan Sourdough Shokupan Mylk Bread
Based on the original Shokupan Milk Bread, this loaf is made with flaxseed, olive oil, oat mylk and brown sugar.
A splash of butternut squash flour gives these a buttery aromatic quality.
Available as a loaf or buns.
We use whole wheat and brown sugar, cold ferment slowly overnight to develop that sourdough flavor, then boil and bake.
Classic Flavors: Plain, Salt, Sesame, Poppy and Everything, Cranberry Cinnamon, Provolone.
Doughboy Originals: Furikake, Sichuan Spice, Habanero Havarti, Muenster Serrano.
High hydration dough, with about 15% whole wheat and olive oil. Perfect for sandwiches, stews, or your charcuterie boards.
Available in packs of 6.
WHAT’S DOUGHBOY COLLECTIVE ANYWAY?
Doughboy was born from an idea to bake for my parents and family during the early pandemic days. I wanted to offer something heathy that would compliment the foods everyone was making (seems like we were all fighting for time in kitchen!). This led to a deep dive into sourdough and a variety of different breads, buns and baked goods that feature this magical yeast.
The ones I loved the most were always the bagels and the milk breads, and I had to share them with everyone!
