Dough Re MiDough Re Mi by Bree
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Launch week September 20-26♪Menu drops Sunday♪Preorder through Thursday 3 PM♪Pickup & delivery Saturday♪Suwanee, Georgia♪Made to be shared♪
Launch week September 20-26♪Menu drops Sunday♪Preorder through Thursday 3 PM♪Pickup & delivery Saturday♪Suwanee, Georgia♪Made to be shared♪
The kitchen is closed this week. Ordering is paused right now. The next menu drops Sunday — join the list below and we’ll let you know.
Suwanee, Georgia · In the kitchen this week

Where sourdough
meets its rhythm.

Watch it rise.

Wild yeast, slow time, full heart — scored by hand and baked in small batches. A new menu every Sunday, handed to you warm on Saturday.

01
Sunday
The menu drops
The four standards, the week's surprise bakes and cookies.
02
Through Thursday, 3 PM
You preorder
Build your box, or let a subscription do it for you.
03
Saturday
Pickup or delivery
Everything happens on one day, within 15 miles of Suwanee.
The four standards

Good bread has a rhythm.

The Opening Note
The Opening Note
Classic Sourdough LoafThe one everything starts with. Blistered crust, open crumb, faintly sweet finish.
$12
The Serenade
The Serenade
Italian Herb & CheeseOregano, basil and thyme folded through, sharp cheese melted into the crumb.
$14
The Crescendo
The Crescendo
Double Chocolate ChipCocoa-dark dough studded with chocolate chips. Dessert that behaves like bread.
$14
The Symphony
The Symphony
Everything Bagel SeasoningGenerously seasoned with sesame, poppy, garlic, onion, and salt, this savory favorite delivers a crisp, aromatic crust and tender, chewy crumb.
$14
The subscription

Set the tempo once.
Bread arrives on repeat.

Pick a tier, pick your loaf, pick weekly, biweekly or monthly. Your card is charged automatically before each Saturday — no reordering, no forgetting.

01The SoloYour standing loaf$19
02The DuetTwo loaves each week$36
03The Full ScoreThe whole bake, every cycle$58

Wrapped and ribboned

Subscription box photo coming soon

Every other week

The Rotating Bakes

One sweet loaf. One savory loaf. They change with the season — take one on its own, or both as minis.

Two more ways to hear it.

Rotating bakes run a little higher — the ingredients aren’t the everyday ones. Open to everyone, no subscription needed.
Bree, founder and baker
About Bree

Rooted in rhythm.
Baked with purpose.

It started with one jar of starter on a kitchen counter in Suwanee, fed on a schedule that felt a lot like keeping time. Bread taught me patience. Music taught me why patience is worth it.

Everything here is naturally fermented, mixed and shaped by hand, and baked in batches small enough that I still know whose loaf is whose.

Handcrafted with heart.

Dough Re Mi by Bree

Hear the menu first.

Sunday morning, the week’s bake lands in your inbox — or your texts, if you’d rather. No noise in between.

Sunday menu drop♪Text alerts before cutoff