Grain, Water, Time,
and Patience.

Dough Re Mi wasn't born in a boardroom; it began in 2018 with a single jar of wild yeast and an obsession with the perfect crumb. The Martinez family didn't just want to bake bread for Hamilton, we wanted to revive the lost art of slow fermentation in a city that moves too fast.

We reject shortcuts. There are no commercial yeasts or stabilizers in our kitchen. Our signature "Mother" starter is fed twice daily, 365 days a year. It is this relentless commitment to the 48-hour process that gives our loaves their shatteringly crisp crust and complex, tangy interior.