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.
This French loaf is leavened with a stiff sourdough starter which lends a very mild tang and an enhanced texture to the bread. Each loaf weighs approximately 1.75lbs, not because they are dense or heavy, but because they are big loaves of bread.
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 puffy, 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.
~$6 for 6 Bagels~
Nothing beats a true New York Bagel. My bagels are poached before being baked in order to produce an immensely flavorful crust with just the right texture. Each bagel is leavened with my sourdough starter and has a perfectly soft interior.
~$7 for 6 Bagels~
I find it odd that most 'everything' bagels really only have a couple 'things' on them. That is why I developed my own variation of the Everything Bagel with Poppy, Sesame, Flax, Sunflower, and Pumpkin seeds as well as Dried Onion, and Salt.
~$10 for 6 Bagels~
An 'Extra-Savory' bagel.
My bagel dough with Jalapeño and White-Cheddar mixed throughout to produce a bagel unlike any other. Makes excellent breakfast sandwiches of any sort.
~$15 for 6 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.
~$11 for 6 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.
~$11 for 6 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.
~$15 for 6 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.
~$12 for 6 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.
Fill out the form below to place an order for one of my upcoming bake days! Orders that you would like delivered to you can be delivered to Rifle, Silt, and New Castle for $1, to Glenwood for $5, and to Carbondale for $8. Delivery prices vary for those living out of town. You can also pick up your order at my house in Rifle for no added charge!
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