DOUGH got it's start at the local farmers markets in Concord,
and the greater Charlotte area.
Pastry Chef Dawn Adinolfe received her training at the Institute
of Culinary Education in New York City, under the tutelage of
renowned Pastry Chef Nick Malgieri. After working in NYC
restaurants 11 Madison and Blue Smoke, Dawn and her
husband Brian decided to move to North Carolina to be near
family. Before opening DOUGH, Dawn was pastry chef for
Maggianos Little Italy, The University of North Carolina -
Charlotte and Toast in Davidson.
At DOUGH we bake from scratch everyday, to provide
our customers with the freshest baked goods.
We use only the finest ingredients such as Valrhona
cocoa, Callebaut chocolate, Tahitian vanilla, fresh dairy
free from growth hormones, fresh fruit and vegetables.