Our Story
Delaney Dough & Co began as a labor of love in my own kitchen—a quest to create more wholesome, gut-friendly food for my family.
I started baking sourdough to eliminate preservatives and bring back the kind of bread that nourishes, not just fills.
As a longtime doula and the owner of Orlando Doulas for over a decade, nurturing is at the heart of everything I do. So when it came time to name my sourdough starter, Dougla felt just right—a playful nod to my doula roots and a symbol of the care and intention behind every loaf.
Inspired by my granddaughter, who’s sensitive to gluten, I set out to make something she could enjoy without discomfort. What began as a way to care for my own family has grown into a cottage bakery serving up naturally leavened, slow-fermented sourdough for our Orlando community.
Whether you’re already a sourdough lover or just sourdough-curious, I’m so glad you’re here.
From Doula to Doughla
Hi there, I’m Donna—the purple-haired Grammy behind Delaney Dough & Co. I’ve spent over a decade as a doula supporting growing families through one of life’s most tender seasons. And now, I’m bringing that same spirit of nurturing to the kitchen, one slow-fermented loaf at a time.
This little cottage bakery started with a simple goal: to clean up how we eat at home. I wanted to eliminate preservatives, focus on gut health, and bake something my gluten-sensitive granddaughter could enjoy without discomfort. That’s how my sourdough journey began—and how Doughla, my starter, got her name. She carries the same nurturing energy I’ve brought to every birth, every home, every family I’ve served.
At 66, I’m older in years but younger in spirit than ever. I’m an empath. A nurturer. A believer in the magic of bread and the love baked into it. And now, I’m sharing that magic with my community—fresh, small-batch bakes from my heart to your table.
Whether you’re craving a crusty artisan boule, a cinnamon-swirled comfort loaf, or something sweet for your little ones—I’m so glad you found your way here. Because good bread shouldn’t be a luxury, it should be the baseline.
Let’s break bread together.
With love and warmth,
Donna (aka Grammy)