How a Popular Virginia Bakery Makes Hundreds Of Pastries a Day Using Wood Fire – Smoke Point

At Virginia’s Sub Rosa Bakery, sibling bakers Evin and Evrim Dogu mill their own flour and source their ingredients locally. Together, they make many types of croissants, including seasonal variations like the pear and ricotta croissant.

Credits:
Producer: Connor Reid
Directors: Murilo Ferreira, Connor Reid
Camera: Murilo Ferreira, Connor Reid, Daniel Geneen
Editor: Francesca Manto

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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[mikebottorff]

I worked in their father’s restaurant and saw Evrim begin this journey with his sister many years ago. The two nicest people one could imagine and deserving of all their success.

[edjarrett]

It’s kind of mind boggling to see what these bakers are doing. Fresh milled flour, home made croissant dough and wood fired ovens. As someone in the food industry for 15 years, hardly no one expends that level and care in baking bread and pastry much less using a wood fired oven. Amazing!

[sarividi]

These siblings have an attention to detail and a wisdom in the art of making bread that came through the video, big admiration for them.
I hope your business keeps growing that some day I can smell and taste one of your creations!

[joshclarke]

Eater should make an interactive map detailing all of the locations that they have made videos about. That way if people happen to be near one of these establishments that they’ve previously seen on a video, they can go and have a direct experience there. Anyone up for the challenge? Eater?!

[aliciaw]

That Pear and Ricotta Croissant looks heavenly! 🤤🤤🤤

[muhammadfurqanahmed]

Could watch hours of this. They seriously talk about all this with serious passion. Love that people are working on something they actually like.

[AlexBobalexRavenclaw]

I just love local bakeries. They’re so special, and it’s such a privilege to have such skilled bakers in our community. I gladly pay $15 a loaf.

[Duschbag]

My Grandparents owned and operated their own Bakery in St. Louis in the 50's and 60's but their specialties were Bread, German Pastries, Cookies and Cakes. Those Pear Croissants look amazing. 😯😋

[chrisrice]

There parents should be beaming with pride and love of the kids they've raised..
Such a awesome, creative and informative episode.. Thanks

[CyberDocUSA]

5 minutes from me in RVA and after hearing so many great things about the place and never visiting, I'm getting some of those pear croissant tomorrow! Yummy!

[Vablonsky]

Years ago, on a visit to Richmond, I did visit Sub Rosa. I think, I happened upon it. And, I didn't think too much of it. I can't even remember what I ordered. But, I do remember it was a good experience. Of course, I had no idea about their being a wood fired bakery. And, I didn't realize all the hard work that makes the bakery what it is. Wow. When Evrim Dogu talked about his favorite bread and how it's achieved by the masonry having soaked up the heat and how that affects the texture. And, those unconventional croissants! The fig jam and cheese croissant sounded particularly alluring. I need to go back to Sub Rosa again. This time...with a whole new appreciation.

[hodgesgravely]

I live 5 minutes from here! The staff and baked goods are incredible!!
There’s no wifi available, in that way you’re really encouraged to slow down and read a book or chat to people in the cafe. Such a treat to see behind the scenes!

[ytadmin]

Can we get this guy a step stool that is NOT a milk crate? 10/10 would eat everything showcased.

[slimzy]

Coming from a chef I gotta say bakers, artisan bakers like these are artists and truly talented!!

[VishnuKamath]

Back in India before packaged flour became a thing, everyone used to get wheat and take it to a local miller once a week. The Roti's that were made from the freshly made flour was really delicious, soft. Local miller's are a lost art now

[noke]

i was in antalya/turkey for 4 month in 2013 and i miss the fresh bread an pastry so much. Nice to see that someone took the knowledge from the elders - i also was working as a baker in germany and there is so much work and passion into it, i love it. but most customers dont want pay more for better food, so its really rare to see a bakery like this.greetings and a happy new year ! ^^

[KarenStephens-]

Truly the most amazing bread and pastries!! They are above excellent. I am a huge fan and this video shows why!! The incredible care and effort that goes into everything they make, makes it the best in the world (in my opinion!).

[belacy]

Been going here for years. Love to see the publicity. If you're in RVA I'd HIGHLY recommend stopping in. Come early and bring and umbrella because you might be waiting a while outside but it is DEFINITELY worth the wait

[daveotuwa]

I've never seen anything that's wood-fired at a bakery. It's a concept new to me by sight.

[Maelstrom]

This place is fantastic, highly recommend visiting if you're ever in Richmond. Expect to wait in line, though people are generally quite friendly and often accompanied by dogs.