FAST FIVE Lyndsey Neufeld: Dat Bread Dough!
Meet Lyndsey Neufeld, the owner of Dat Bread Dough, a local microbakery in Coeur d’Alene.
Lyndsey is a dedicated wife, mom and follower of Jesus, raising two children: Her daughter Hailie, who helps behind the scenes at the bakery and recently got married; and her 8-year-old son, who has special needs. Lyndsey’s ultimate goal is to build her customer base for porch pickup and, one day, have her sourdough bread available on local grocery store shelves. Visit hotplate.com/datbreaddough to order directly online.
1) What is the story behind the name of your business, Dat Bread Dough?
The story behind the name Dat Bread Dough actually came from my husband. When we were trying to figure out what to call the business, he said, “When you eat it, you say, ‘That bread though!’” It stuck immediately. It was playful, memorable and perfectly captured the reaction we were hoping people would have when they tasted it. And here we are.
2) What was the first thing you remember baking, who were you with and how old were you?
The first thing I remember baking was with my mom. She and her friend used to make these no-bake cookies with peanut butter, oats and chocolate. They jokingly called them “caca balls” because, well, they looked like poop. I was probably in elementary school. It is one of my earliest memories in the kitchen and definitely where my love for baking began.
3) Why start a baking business in your home?
This is a loaded question for sure. I worked in the medical field for 12 years and had dreams of becoming a nurse. A few years after my son was born, we received the diagnosis that he is autistic and nonverbal. I had to step away from my career to be home with him full time.
During that season, I started looking for ways to support his health through food and reduce inflammation as much as possible. That is where my sourdough journey began. I watched every video I could find and educated myself as much as possible. Before I knew it, I had jars of starter everywhere and was fully invested.
Once I really started getting good at it, I began gifting loaves to friends and family. The feedback was overwhelming. People kept telling me I needed to sell it. Three years later, here we are.
I run Dat Bread Dough primarily through porch pickups, with customers ordering directly from my website. During the summer, I also participate in local markets and private events. This business has given me the incredible gift of being home with my son, attending his therapies and still contributing financially to help my husband with the bills.
My mission is to give our community access to the healthiest bread option I possibly can. I use organic unbleached flour and mostly organic ingredients in all of my sourdough inclusions and sweet treats. It is important to me that families in our community have a wholesome, nourishing option they can trust.
4) What is something people would be surprised to know about you?
To be vulnerable for a moment, I do not have the best past. In my early twenties, I struggled with drug addiction and spent time in jail, which I fully deserved. But by the grace of God, my life completely changed. I gave my life to Jesus, and that was the best decision I have ever made. I am living proof that redemption is real and that your past does not define your future.
5) What are some of your favorite recipes, and what are a few you would never try again?
I absolutely love creating new bread inclusions. Customer favorites include jalapeño cheddar (of course not my creation, just a favorite), hot honey Asiago and double chocolate brownie bread. I also love making sweet treats like cinnamon rolls, cookies and sourdough sweet breads. I make artisan loaves, sandwich loaves, bagels, English muffins, pizza dough and seasonal specialty items.
Everything on my menu is true sourdough, made with active starter and long fermentation for better digestion and gut health.
If there is something I would rather not make again, it would probably be roasted garlic anything. I love the taste, but I end up walking around smelling like garlic for the rest of the day, and that is not my favorite.
