Let’s be real — all we knead is loaf. Ever wonder why your favorite croissant hits the spot or how simple ingredients rise to the occasion? Find out during “Measuring Mystery: A Baker’s Science” on Wednesday, Jan. 15 at the Science Museum of Virginia.
Starting at 8 a.m., this free Sunrise Science talk explores the art of bread-making. Evrim Dogu, co-owner of Sub Rosa Bakery — one of the nation’s few exclusively wood-fired direct-to-customer bakeries — will share the secrets behind their world-class bread and croissants. Psst… They mill their own flour.
Dogu will explain how technical precision, creative expression, and the psychology of flavor come together to inspire Sub Rosa’s artisanal creations.
As the bakery rebuilds after its recent fire, Dogu’s story highlights resilience and the strength of community. Whether you’re into baking, a foodie, or just love a good loaf, this talk is one you won’t baguette.
