I'm Megan. I bake the bread you remember.

Dough Mama started as a sourdough starter on my kitchen counter and grew into a neighborhood bakery from my home in Arizona. Every loaf, bagel, and pullman is mixed, shaped, and baked by hand — often overnight — so the bread is still warm the morning you pick it up.

I make what I love to feed people I love. Sourdough's the foundation: traditional boules, jalapeno cheddar, lemon blueberry, seasonal peach cobbler. But the soft sandwich breads, bagels by the pack, coffee cakes, cookies, and muffins are just as much a part of the rotation.

I bake under the Arizona Cottage Food Program, which means I work out of my own kitchen and stand behind every ingredient. Ask me anything — I'll tell you.