In 2020, my husband Eric and I found ourselves doing what everyone else was doing: stuck at home, a little stir-crazy, and brainstorming side hustle ideas. I was working a corporate job and stress baking — a lot. I'd always wanted to own a bakery but had no business actually starting one. So naturally, we decided to start a cinnamon roll business together.
We didn't have a business plan. We didn't know anything about commercial baking. We just had an Instagram account, a tiny townhouse kitchen, and a delusional amount of optimism. We'd work our normal jobs during the day, then spend our evenings making frozen cinnamon roll dough and dropping off orders all over the valley.
What started as a fun side project somehow turned into something much bigger. First came our townhouse bakery. Then our first employee. Then a commercial kitchen. Then pop-ups and farmers markets. Then our Millcreek storefront — and soon, Lehi.
Somewhere along the way, I quit my corporate job, Eric joined the business full-time, and Dough Lady became our family's livelihood. Today we've created more than 50 flavors, built an incredible team, and serve thousands of customers each year. I feel lucky to work alongside this team every day.
