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USA Today loves Sub Rosa!

In their article “The south’s standout bread makers” USA Today features Sub Rosa. Check out the link here! Some higlights: In Richmond, Va., Sub Rosa Bakery is a wood-fired bakery started by siblings Evrim and Evin Dogu. Evrim (pictured) is the bread baker and Evin takes care of the pastries and is the general manager. They work directly with farmers to grow heirloom varieties of wheat, rye and corn, which are then stone-milled in-house and incorporated into their breads and pastries. The Sub Rosa Classic is a wheat bread made with 100% sifted, stone ground wheat. Other popular breads at Sub Rosa include polenta, sesame rye and whole rye.

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3 comments

Rachel Woolwine Davis
Rachel Woolwine Davis 04/22/2018 at 9:58 AM

Duh. Heaven with a good crunch.

Reply
Stephanie Mitchell
Stephanie Mitchell 04/22/2018 at 10:19 AM

The best!!

Reply
Miran Vucic
Miran Vucic 04/23/2018 at 2:03 PM

That’s my kind of bakery: conceived in the East loved in the West.

Reply

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