COUPLE TO OPEN NEW BAKERY DESPITE SLOW ECONOMY
In a time when businesses are writing pink slips and boarding up their doors, DOUGH is expanding from its beginnings at area farmer’s markets to a storefront in Afton Village. Pastry chef Dawn Adinolfe, a graduate of the Institute for Culinary Education, New York City, is baking up cookies, cakes, fresh breads, Italian pastries, fancy cakes, black and whites and her specialty NY-style crumb cake.
DOUGH will be reminiscent of a New York corner bakery serving a variety of rolls and bake as well as traditional coffee shop treats. “We found a need for a bakery in the Charlotte area where people can enjoy the typical items from a New York corner bakery with a variety of tastes that have pleased millions for generations,” said Brian Adinolfe, Dawn’s husband and business partner. “There is nothing like this in the area.” Dawn added, “We’ll offer fresh-baked treats including muffins, scones, cookies and cakes – especially our signature buttery crumb cake just like you used to get at the corner bakery. We bake fresh from scratch every day using only the finest and freshest ingredients as possible.” The new store, located in the Exchange Building in Afton Village, is expected to open early summer.
Dawn Adinolfe graduated first in her class from The Institute for Culinary Education, New York City and trained under Pastry Chef Nick Malgieri. She has baked at four-star restaurants in New York City. Baking is in her blood as her grandparents, aunts and uncles were in the business. Her love for baking started while recovering from a knee injury. TV chefs Jaques Torres and Julia Child were a big influence. She would try their recipes on family and co-workers, and was told she should consider making a profession out of it. She brought her passion for baking from the New York/New Jersey area to Charlotte, N.C., where she, her husband Brian and parents Tom and Theresa, sold her baked goods at area farmer’s markets.
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