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Sub Rosa Bakery
Evrim Dogu and his sister Evin Dogu originally pursued careers in education, but they eventually followed their father’s footsteps into the kitchen. Their father operated a restaurant in northern Virginia where Evrim Dogu learned the craft of bread. Evrim Dogu would bake all night in his father’s kitchen, then drive the loaves to Richmond to sell at the Saturday farmers’ market.
In 2012, the siblings joined forces to open Sub Rosa Bakery in the Church Hill neighborhood of Richmond. Evrim works directly with farmers in the region to grow heirloom varietals of wheat, corn, and rye, which he then mills in-house to make the bread. Evin serves as the pastry chef and general manager, baking pastries like croissants and pain au chocolat.