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Baking bread is in our DNA

We love baking; it’s a family tradition. This love of bread making has been passed down through the generations from Danish grandmother to mother, and now to our two daughters.

There’s nothing quite like the smell of a freshly baked loaf to calm the soul. And stop a family argument! We love to come together around the table to tear open a fresh poppy seed bun or some delicious rosemary and garlic focaccia and chat about our day. 

The Dough & Daughters philosophy is built around founder Jennifer’s passion and belief that anyone can learn to bake. From their home in the Black Mountains in Wales, she and her husband David have instilled the same passion for food into their daughters. Instead of Play-Doh, Ellie and Isla had real dough and their own little baking tins to play with from a young age. They now help teach others the magic art of dough, continuing the family tradition.

Best kind of dough?

Sweet dough, it's so versatile

Favourite bread?

Rosemary and Sea Salt Foccacia

Desert island ingredient?

It would have to be Cinnamon

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Danish, Nordic and Italian bread-making classes

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