Alright – so today we’ve got the honor of introducing you to Dorothy Smith. We think you’ll enjoy our conversation, we’ve shared it below.

Dorothy, appreciate you joining us today. So, naming is such a challenge. How did you come up with the name of your brand?

When coming up with the name for my bakery, I wanted something that encapsulated simplicity, authenticity, and the heart of what I do. Bread has always been the soul of my baking journey—it’s comforting, nourishing, and connects people. The word “Bake” ties everything together, reflecting not just the act of baking but also the passion and care that goes into every product.

“Bread and Bake” felt perfect because it speaks directly to what I offer while keeping the name approachable and timeless. It’s a reminder of where my passion started—kneading dough at home as a way to unwind from the pressures of my corporate job—and how it has grown into something that nourishes my community.

The name is also straightforward and unpretentious, much like the artisan breads and baked goods I strive to create. It’s a reflection of the authenticity and quality I aim to bring with every loaf and pastry.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My name is Dorothy, and I am the founder of Bread and Bake, an artisan bakery in St. Louis, Missouri. Baking has always been a source of joy and creativity for me, and over time, it became clear that my true passion lies in crafting sourdough bread. Bread and Bake was born from this love, with a focus on creating high-quality, naturally leavened sourdough products that nourish the body and delight the senses.

At Bread and Bake, our specialty is sourdough. We believe in the transformative power of this ancient baking technique, which uses wild yeast and bacteria to naturally ferment dough. Sourdough not only has a unique, tangy flavor and chewy texture but also offers incredible health benefits. It’s easier to digest than conventional bread, thanks to the fermentation process that breaks down gluten and enhances nutrient absorption. Plus, it has a lower glycemic index, making it a wholesome choice for anyone seeking nutritious and satisfying bread.

We understand the frustration many people feel when faced with overly processed breads loaded with additives and preservatives. These mass-produced options often lack both the nutritional value and the authentic flavor that bread should have. That’s why we’re dedicated to offering a better alternative. Our sourdough is made using only the essentials: flour, water, salt, and the natural fermentation process. We never use additives or unnecessary ingredients, ensuring that each loaf is wholesome, flavorful, and nourishing.

We produce a variety of sourdough options, from classic loaves to inventive seasonal flavors like cranberry-orange zest. Each loaf is handcrafted with care, using high-quality, locally sourced ingredients and traditional techniques to ensure every bite is exceptional. Thanks to our pre-order model, many of our customers enjoy bread that’s as fresh as it gets—sometimes still warm from the oven.

What sets Bread and Bake apart is our commitment to quality and education. We’re not just about baking bread; we want to connect with our community by sharing the benefits of sourdough and the artistry behind it. Our bread is more than food—it’s a celebration of tradition, health, and flavor.

I’m incredibly proud of how Bread and Bake has grown, and I’m excited to continue sharing the magic of sourdough with more people. For anyone looking to move away from overly processed breads and enjoy something truly special, Bread and Bake is here to provide an authentic, delicious, and nourishing experience.

How about pivoting – can you share the story of a time you’ve had to pivot?

One pivotal moment in my journey came when I decided to leave my corporate career and turn my passion for baking into a business. For years, I worked in high-pressure roles, and baking became my creative outlet—a way to unwind and connect with something fulfilling. What started as a hobby soon gained momentum as I shared my baked goods with friends and neighbors who encouraged me to take it further.

The real turning point came in early 2024 when I realized the demand for my sourdough breads had outgrown my home kitchen. I had to make a decision: continue as a casual baker or commit fully to building a business. I chose the latter, pivoting from a structured corporate environment to the uncertain, but exciting, world of entrepreneurship. I rented a commercial kitchen, rebranded as Bread and Bake, and began scaling my production to serve more customers.

It wasn’t just a professional pivot—it was also a personal one. Shifting careers meant embracing a completely different lifestyle, learning to balance creativity with business strategy, and connecting directly with my customers. Each decision, from refining recipes to navigating partnerships with local businesses, has been a step forward in building Bread and Bake into the artisan bakery it is today.

This pivot has taught me resilience and adaptability. It showed me the importance of listening to my instincts, trusting my passion, and being open to change. Looking back, it was one of the most challenging yet rewarding decisions I’ve ever made.

Okay – so how did you figure out the manufacturing part? Did you have prior experience?

Yes, I manufacture all of my products at Bread and Bake, and it’s a hands-on process that I’m deeply involved in from start to finish. My journey began with a love for baking, inspired by my grandmother, who taught me not just the techniques but also the deeper meaning behind the craft. To her, bread was more than flour, water, and salt—it was tradition, a way to connect with others, and the secret to gathering people together. Her lessons shaped my philosophy and the heart behind everything I bake.

When I first started, I didn’t have a formal background in baking, but those early memories with my grandmother were my foundation. I built upon her teachings through research, practice, and countless experiments in my home kitchen, where I perfected my sourdough recipes. As demand for my bread grew, I realized I needed to scale production, which led me to rent a commercial kitchen. This allowed me to produce larger batches while preserving the quality and attention to detail that makes my bread special.

Choosing to manufacture my products in-house rather than outsourcing was an intentional decision. Sourdough requires a level of care and precision that can’t be rushed. From nurturing the starter to shaping and scoring each loaf, I approach every step with the same respect and love for the craft that my grandmother instilled in me. By keeping production under my control, I ensure that every loaf embodies the tradition and authenticity that define Bread and Bake.

One of the most important lessons I’ve learned about manufacturing is that consistency is key, but flexibility is equally important. Baking sourdough is sensitive to variables like temperature and humidity, so every batch requires close attention and adjustments. Even without specialized equipment like steam ovens, I’ve developed techniques to create the perfect crust and crumb that make my bread stand out.

Manufacturing my own products has been both challenging and rewarding. It allows me to stay connected to the artistry of baking, honor my grandmother’s legacy, and create sourdough bread that brings people together—just as she always believed it should.

Contact Info:

• Website: https://www.breadandbake.com
• Instagram: breadandbakestl
• Facebook: breadandbakestl
• Linkedin: breadandbake
• Twitter: @breadandbakestl