Our Story

Started With
One Sourdough.

A Surry Hills garage. A Saturday morning. Twelve loaves. That was the beginning.

The Dough Society bakery
Crown Street, Surry Hills — Since 2020

Founded 2018

The Dough Society started in 2018 when founder Mia Torrens converted her Surry Hills garage into a tiny bakery. She sold 12 loaves the first Saturday. By the third, there was a queue.

The bakery moved to its current home on Crown Street in 2020 — a 40-seat café with a wood-fired oven and a team of six bakers who start work at 3am every morning.

Everything is made by hand, every day. The menu changes with the season. The sourdough never does.

Bakery morning light

01

Made by hand.

No mixers running overnight. No pre-shaped dough arriving in vans. Every loaf is mixed, shaped, proofed, and scored by our team — starting at 3am, every day we're open.

02

Seasonal ingredients.

Australian stoneground flour, local dairy, and seasonal fruit. We change the menu when the produce changes — not when head office sends a memo. There is no head office.

03

Small and honest.

We make what fits in the oven. When it's gone, it's gone. We don't freeze. We don't reheat. We'd rather close at noon with empty trays than stay open selling something stale.

Bread being shaped

Come and visit.

Crown Street, Surry Hills. Mon–Fri 7am–2pm. Sat–Sun 7am–1pm (or until sold out).

Get Directions