Anticipation is building for the cleverly-named Jane and John Dough bakery set to open up this fall in Old Town Tomball.
Even though owners Jane Wild and John Blankemeyer haven’t even opened their doors yet, their high quality, artisan-baked goods have already gained popularity at the Tomball Farmers Market.
Wild and Blankmeyer have been friends since high school and both graduated from the Art Institute of Houston’s culinary program. Their common bond over handcrafted baked goods, however, would take many more years to develop. When their ideas, skills and passions finally came together, the Jane and John Dough bakery was born.
Jane and John’s goal for the bakery is to share their passion of artisan baked goods with their community. These aspirations will become a reality when their storefront located at 208 N. Elm Street opens this fall.
This prime location nestled in old town Tomball will allow Wild and Blankemeyer to not only embrace their craft, but also support local neighbors and entrepreneurs who are doing the same.
What can you expect from Jane and John Dough? Patrons are already raving about the Philly pretzels (an influence of Blankemeyer’s past) and Pretz-A’laches – a combination of a kolache and soft pretzel stuffed with sweet and savory fillings.
Follow Jane and John Dough bakery on Facebook to stay updated on their opening this fall, or catch them at the Saturday Tomball Farmers Market.
