OUR STORY

Founder of Fatherdough sharing fresh sourdough samples at a pop up at Three Sisters Coffee and Tea
Patrick, founder of Fatherdough
Patrick, founder of Fatherdough
At the heart of Fatherdough is our starter, or “mother,” a living culture of wild yeast and natural bacteria that has been developed and maintained over time. It is what gives our bread its rise, flavor, and character.

Our journey has been shaped by time, process, and a commitment to doing things the right way.

Every step has been guided by a focus on simple ingredients, natural fermentation, and bread that is made to be shared.

Patrick, artisan sourdough baker of Fatherdough, at a pop-up at Three Sisters Coffee and Tea in Burbank
Multiple sourdough loaves with golden crusts and natural scoring, baked fresh in small batches
Close-up of a sliced loaf of rustic bread with a crunchy crust and airy, hole-filled interior, resting on a wooden surface.
Close-up of a sliced loaf of rustic bread with a crunchy crust and airy, hole-filled interior, resting on a wooden surface.
Patrick, artisan sourdough baker of Fatherdough, at a pop-up at Three Sisters Coffee and Tea in Burbank
Close up of freshly made English muffins showing a lightly crisp exterior and soft texture
Close-up of a sliced loaf of bread on a wooden surface, with a golden crust and soft, airy interior, and some crumbs scattered around.

2016

Our sourdough journey began with a single starter and a focus on baking fresh bread for our home. Over time, that simple practice grew into something more, as we began sharing loaves with friends and family.

Our starter, often called the “mother,” is the foundation of every loaf we make. It is a living culture of wild yeast and natural bacteria, maintained over time and used to naturally leaven our bread.
A large, golden-brown round loaf of bread in a black cast iron skillet.
A loaf of bread, dusted with flour, resting in a cast iron skillet.

2025

Fatherdough hosted our first pop-up at Three Sisters Coffee and Tea, introducing our signature three-ingredient Country loaf. Since then, we have expanded to include a City loaf, Cinnamon Raisin, baguettes, English muffins, and seasonal offerings.

Every loaf is shaped by time, simple ingredients, and a commitment to doing things the right way.