How One Of The Only Wood-fired Bakeries In The U.s. Makes Hundreds Of Pastries A Day — 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.

For more food and restaurant news, sign up for the newsletters: trib.al/wqZ0q3s

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
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
---------------------------
For more episodes of 'Smoke Point', click trib.al/UxbDl2i

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to the YouTube Channel now! goo.gl/hGwtF0

#subrosa #bakery #subrosabakery #subrosa #virginia #bakeries #virginiabakeries #richmondbakeries #richmond #richmondva #bestfoodinrichmondva #pastries #croissants #pear #caramel #bread #baking #croissantsfromscratch #flour #flourmilling #howflourismade #woodfiredoven #woodfiredcroissants #woodfiredpastries #eater #eatercom #food #restaurant #dining #dish #foodie #chef #foodshow #bakingpastries #woodfired #pearcaramel #croissantsbyhand #handmade #homemade #handmadedough