Our Story
Dough Mama’s is the work of Chef Taisha, a culinary-school-trained chef who spent 17 years in New York kitchens, ultimately serving as General Manager and Executive Chef of an operation feeding more than 1,300 people a day.
That experience shaped everything: discipline, consistency, timing, leadership, and an understanding that good food is never accidental.
Today, she brings that same professional foundation to a much slower craft: naturally fermented sourdough, baked in small batches on Florida’s Treasure Coast.
Naturally Fermented•Handcrafted•Small Batch•Baked Twice A Week
Before Dough Mama’s, there were years on the line and years leading it.
After culinary school, Chef Taisha built her career across restaurants, corporate kitchens, and catering kitchens throughout New York City, eventually becoming a General Manager and Executive Chef.
It was fast-paced, exacting work where consistency mattered, timing mattered, and every detail counted.
Those years became the foundation for the way she bakes today.
Sourdough asks for something different.
Flour, water, salt, a living starter, and time.
On the Treasure Coast, Taisha traded the pace of large-scale kitchens for the patience of naturally fermented bread, bringing the same standards and attention to detail to every small batch.
Each loaf is handcrafted, carefully fermented, and given the time it needs to develop the flavor and texture that make real sourdough worth waiting for.
Today, Dough Mama’s bakes twice a week for customers across Port St. Lucie, Stuart, Palm City, Jensen Beach, and Tradition, with seasonal appearances at the West Palm Beach GreenMarket.
The scale may be smaller now, but the standard hasn’t changed.
Thoughtful ingredients. Careful technique. Food made to be shared.
Baked with love.
Shared with joy.
From Our Starter
It All Starts In One Jar
Everything we make starts with our artisan sourdough starter. It gets fed, it bubbles, it rises, and it leavens every loaf, bagel, cookie and muffin on the menu.
Time Does The Rising
Wild yeast from the starter does the work, slow and steady. That is where the tang, the open crumb and the crackly crust come from.
Shaped And Scored By Hand
Every loaf is mixed, folded, shaped and scored by hand by Chef Taisha. Swirls, fillings and toppings go in one loaf at a time.
Baked Twice A Week
Freshly baked twice each week in small batches. Orders open while supplies last, so text early and your bread is boxed and waiting.
Wild yeast from the starter does the rising. That slow ferment is the flavor.
Mixed, folded, shaped and scored by hand. Fillings go in one loaf at a time.
Baked twice each week. When a batch is gone, it's gone until the next bake.
