Tomball is about to get a whole lot sweeter as Jane Wild and John Blankemeyer prepare to open their flagship brick-and-mortar store with a scrumptious selection of handmade goodies featuring local, fresh ingredients and a whole lotta love. Friends since high school, each took a turn at individual pursuits before reconnecting last holiday season and discovering they had both returned to Texas. Graduates of the Art Institute of Houston's culinary program—they attended simultaneously but never crossed paths—they honed in on each other's interests in opening a business and settled on a bakery as the best fit for their skills and passions. And thus, Jane and John Dough Bakery was born.
Although the upcoming bakery is set to open in early fall, the duo has already established a committed following at the Tomball Farmers Market on Saturdays. Patrons eagerly purchase, among other items, offerings of pastries, breads, Philadelphia-style pretzels—a nod to Blankemeyer's past— and a unique spin on a Texas favorite, the Pretz-A'lache – an ingenious marrying of a kolache and a soft pretzel stuffed with a variety of sweet and savory fillings. Ultimately, the goal is to provide high quality, handcrafted artisan-baked goods.
As Wild elaborates, "We both lived in places that had amazing neighborhood bakeries. So often, as communities, we go without the local craftsman. We want to bring back to the community the hand-crafted artisan bakery. We've been overwhelmed by the response we've received when we tell people what we are creating." The friends also look forward to sharing the collaboration with Wild's son Maxx and instilling in him an appreciation and respect for artistry, craftsmanship, and values that develop through experiencing a bakery firsthand. The location will enable Wild and Blankemeyer to embrace their passions while supporting other local entrepreneurs who are doing the same. Order a made-in-house slice of pie accompanied by Righteous Bros. Coffee, local flavor that reflects the quality Wild grew accustomed to while working in the Pacific Northwest. Stop by for homemade pizza by-the-slice and treat yourself to Tejas Chocolate for dessert. And if you need a savory counterbalance to all the sugar, take home some Brazos Valley Salts. The support goes beyond their own walls. "We hope when patrons leave our bakery, they go visit our new friends at the antique store, the craft store, or any of the offerings found in old-town Tomball," Wild tells Eater.
With an industrial design concept in the works, expect the storefront to provide a comfortable space filled with repurposed textiles, used equipment, fixtures, and linens which, when combined with Blankemeyer's time-honored tradition and Wild's creative ingenuity, make this new business sustainable in more ways than one.
· Jane and John Dough Bakery [Facebook]
· All Other Coming Attractions [-EHOU-]