It all starts with the dough. Naturally.

Blending a mix of wild yeast (mine is named Vito), stoneground flours (sourced deep in the heart of Texas), and pure kosher sea salt (plucked from the salty Pacific Ocean), I carefully craft baked goods and pastas to not only feed us, but nourish us too.

​The Salty Dough Co. keeps true to the Italian-style methods of small-batch, handcrafted food making by using the freshest, peak-of-the-season ingredients and developing flavor and quality over time, all the while remaining lactose and egg-free.

Dough (just like Rome) wasn't baked in a day, y'all!