Pastry Chef Evin Dogu grew up by the hearth. But it wasn’t until she was an adult that she seriously started thinking about baking.
Dogu grew up with Turkish parents who shared their love of food and food traditions. After living and eating her way through cities like Washington, D.C., New York, Rome, and Istanbul, she and brother Evrim opened Sub-Rosa Bakery in 2012 – to great acclaim. Located in the historic Richmond, Virginia neighborhood of Churchill, the bakery specializes in naturally leavened breads and viennoiserie. Everything is baked in a double-deck, wood-fired oven, with ingredients sourced locally whenever possible. The duo works directly with farmers to grow heirloom varieties of wheat, rye and corn, which are then stone-milled in the custom mill located in the bakery courtyard.
In 2014, the siblings earned a StarChefs Rising Star Artisan Award for their work at Sub Rosa. This year, the duo was recognized as James Beard Award semi-finalists for Outstanding Baker.
When not elbow-deep in dough, Dogu can be found climbing rocks or walking her beloved ‘senior’ beagle, June.
Photo: Roman Cho