At Mother Dough, our breads are entirely handcrafted with artisanal techniques, and baked fresh daily. Emphasis is placed on flavour and quality ingredients, and our flour is sourced from reputable, environmentally conscious grain millers. Our team of dedicated bakers is happy to bake throughout the day, for you to enjoy a fresh crusty sourdough baguette, or a warm buttery sourdough croissant.
Mother Dough refers to the fermentation starter or sourdough culture used in bread making. Theirs came all the way from New York, from a tiny kitchen of a beloved Brooklyn bakery. Today she sits in North Bridge Road, absorbing the local atmosphere and reinventing herself. Their mother dough is the basis of all their sourdough breads, and pastries, giving rise to complex flavours, textures and nutritional value.
Naadhira / Head Baker
Born from a deep-seated love for baking and breaking bread, Mother Dough Bakery was founded in May 2018 by head baker Naadhira Ismail. She started her bread and pastry journey in 2012 at The International Culinary Institute, NYC, and spent the next four years in the city working at different bakeries and restaurants. But it wasn’t till she worked at bakery in Brooklyn that her love for the craft deepened, and where she studied the process and rhythms of slow fermentation, and tasted one of the best baguettes.
Naadhira’s favourite way to start the day is having fresh baguette with honey, and dunking a flakey buttery croissant into good coffee. And backing her is a pretty awesome team.