I started Rollin' In Dough Baking Company in my home kitchen in Rifle, Colorado over the summer of 2018 in order to provide high-quality breads and baked goods to the people of this area. Since then, I have begun renting the Rifle Fairground's commercial kitchen, allowing me not only to sell directly to my customers, but also to local shops, restaurants, and cafés. I sell my baked goods once every other week, so if you would like to sign up to receive a traditional loaf of bread, some true New York bagels, or croissants that taste like they are fresh from an oven in France, email me at firstname.lastname@example.org, call me at (970) 366-2517, or use my order form below to place your order.
Each of my baked goods is produced with quality as a top priority. I allow the doughs for my breads and bagels to ferment for long periods of time in order to maximize flavor and texture, and all of my pastries are made with top-of-the-line ingredients so as to provide delicious flavor in every bite. I never cut corners, and my baked goods reflect that.
I have been baking for over two years with a major focus on traditional breads. I attended Youth Entity's semester-long Baking and Pastry Arts program and traveled to Maine for a week to work with the co-owner of Bread Alone in the 'Pastry Production Track'. I worked as the head baker for Mountain Mama Roaster's Café and now supply many cafés with my baked goods.
I am constantly striving to use the highest quality ingredients available in my products. For this reason, I only use premium-quality, organic flours for all of my baked goods and recently began using local, farm-fresh eggs from Ample Acres as well. While it does cost me more, it pays off in the quality of my products.
Ciabatta is made with a very wet dough, allowing it to have a crisp crust and a wide, open crumb. This is Italian Bread at its finest. Each loaf is light and fluffy, but large enough to weigh approximately 1.5lbs.
A classic French bread, shaped like a squat baguette. Each loaf has a splendidly crisp crust and loads of character, making these my favorite loaves. Each weighs approximately 0.8lbs.
A round loaf with an even crumb, chuck-full of whole-grains and seeds including flax, sesame, poppy, sunflower, pumpkin and rolled oats. Each loaf weighs approximately 1.5lbs.
~$7.50 for 3 Croissants~
My croissants are often regarded as 'the best in the valley'. That is because I take the time to properly fold every batch and refuse to skimp on the butter. For a hearty breakfast, nothing is better than an egg sandwich on one of these croissants.
~$9.00 for 3 Croissants~
Rich, flaky, and light Croissant Dough filled with a sweet Almond Filling and topped with Slivered Almonds.
~$5.50 for 3 Danishes~
A simple, delightful pastry for when you want something a little sweeter. Made from Croissant Dough topped with fresh-made Pastry Cream. When warm, the crisp crust is complimented perfectly by the smooth, rich filling.
~$6 for 3 Danishes~
Flaky Croissant Dough topped with rich Pastry Cream and a lovely, fresh-made Strawberry Sauce. The rich dough and smooth Pastry Cream are fantastically complimented by the fresh taste of strawberries.
~$7.50 for 3 Scones~
I learned this recipe from Sharon Leader, the co-owner of Bread Alone Bakery, and instantly fell in love with it. The rich scone dough is full of Jalapeños, White-Cheddar, Green Onions, and Cilantro, topped with salt and black pepper, and baked to a crisp golden-brown.
~$6 for 3 Muffins~
This is the essence of what Gluten-Free baking should be. My muffins are moist and soft: tasting better because of the gluten-free flours they use, not worse. These delicious muffins are sure to be loved by everyone.
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