Bread worth gathering around.
Good Dough is a bakery built on a love of naturally leavened bread.
Founded by baker Brad Kohler after years in some of the Northwest's most respected bakeries, Good Dough exists to make honest bread worth gathering around — bread baked on his own terms, the slow way.
Using locally milled flours and long fermentation, we bake sourdough loaves, pastries, and seasonal offerings that celebrate craftsmanship, community, and the simple joy of sharing good food.
Three things we never rush.
Locally milled flour
We source flour milled close to home, so every loaf tastes of the Northwest.
A long, slow ferment
Up to 48 hours of wild fermentation builds the flavor, crust and open crumb.
Baked fresh daily
Loaves come out of the oven each morning, Thursday through Sunday.
Craftsmanship
Every loaf is shaped by hand and judged by feel — not a timer.
Community
We partner with local roasters, millers and makers — and the Portland Bread Fest.
Simple joy
Good bread is meant to be shared. That's the whole point.
We're not reinventing bread. We're just giving it the time it deserves.
