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, and fresh fruit and vegetables.