6/18/2023 0 Comments Sub rosa menuSub Rosa makes five types of loaf breads (including light and whole rye, polenta and a rotating grain option) and two types of Pide flatbread (topped with either olive oil, sesame, and nigella seeds or rosemary and sea salt). “They are here because they want something tangible to eat, to drink, to take home. “The energy coming from the customers is so motivating,” she says. She owns this business with her brother, Evrim, and they have 12 employees, but the siblings are a constant part of the day-to-day operations. The peaceful bakery will become filled with voices talking and laughing, the sound of the espresso machine, the clink of cups and forks.įor now, Dogu turns back to the hot brick oven to put in the next round of pastries, followed by the first of many loaves of bread. The few cafe tables will quickly fill with people enjoying a fig and manchego croissant or a slice of quiche with their morning latte. This is the calm before the storm - at 7, customers will begin pouring into the bakery for their breakfast. The cafe has the heavenly smell of sugar and bread and coffee. ![]() What was just lumps of dough minutes ago is now golden, fragrant, layered and crispy. Evin Dogu ’02 is pulling the first batch of pastries for the day out of the big wood-fired oven. in Richmond, Virginia, and in Sub Rosa’s small corner storefront in the historic Church Hill neighborhood, something magical is happening. The following story originally appeared on the W&M Alumni Magazine website. ![]() By Claire De Lisle, University Advancement
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