Sourdough Breads
My love for artisan breads comes from being raised in Spain where I was raised eating daily fresh bread. Occasionally we had sourdough bread (aka- pan de masa madre).
Once I moved to Miami The Dough Lab was then created after making breads for personal consumption because of how hard it was to find quality breads. I really got into that with a passion to improve methods and techniques, innovating with ingredients and disregarding the stereotypes.
We have fueled ourselves with the results obtained and the input received from those who taste our breads. We currently have our own method and experiment constantly with new ideas and projects of making signature breads.
