The process behind curating recipes and menu items is through a compilation of customer feedback and staff input. Once the products are made, any that don’t meet the taste-tested, high quality Doughp standard are not served. They source their ingredients carefully, with New Zealand butter, Guatemalan vanilla beans, ham from Bansley’s Berkshire Ridge Farm in Harrison, and greens from Table Top Greens out of Decatur.
Townsend said Doughp Goods is dedicated to consistently serving high-quality products. Food can conjure memories, provide happiness and comfort, as well as adventure when trying new things.”
“Cooking and serving food to a customer or a guest in your home is a very intimate thing. Instead, his favorite foods to prepare are based on what people like to eat. Despite having a favorite to eat, Townsend said he doesn’t have one thing in particular that is his favorite thing to make. Townsend said his favorite pastry on the menu is currently the Apple Cider Donut. Of all their goods, the most popular item on the menu is the croissant, which the Doughp Goods staff makes by hand every day.
#ONYX COFFEE LAB DOWNTOWN FAYETTEVILLE FULL#
“We now have a full staff with two crews that bake beautiful and thoughtfully crafted pastries seven days a week.” “We’ve been growing ever since,” Townsend said. Photo courtesy: Doughp Goods / Onyx Coffee Lab The next phase for Doughp Goods is the completion of a bread bakery that will also be located within the Onyx HQ. “We were there for almost two years while the construction of our headquarters was underway.”īy the end of 2018, Doughp Goods moved into their current kitchen in the Onyx HQ and have flourished in the new space.
“Doughp officially started in the beginning of 2017 with just two bakers in a makeshift kitchen that we built in the back of the original Onyx roastery,” Townsend said. Shortly after, the Allens approached the two chefs in hopes of developing a culinary reputation for Onyx. After four years of operating the businesses, the pair closed the restaurants in hopes of pursuing other opportunities. The couple wanted to offer food and pastries that measured up to the high standards set by their coffee.They approached Sam Townsend, now the head chef of Doughp Goods,and Justin Calvert, now head pastry chef, with their idea to produce high-quality treats in-house.Īt the time, Townsend and his partner, Calvert, were the owners of two restaurants in Fayetteville: Bouchée Bistro and Bouchée Kitchen. The idea for Doughp Goods was conceived by Jon and Andrea Allen, owners of Onyx Coffee Lab. The bakery’s name pays homage to their awesome products, and they’re located in the heart of downtown Rogers at the Onyx Coffee Lab HQ building. Doughp Goods is a wholesale bakery serving up flaky layers of gourmet pastries.
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