Sub Rosa Bakery is slated to reopen Jan. 18 at 620 N. 25th St. (Photos by Michael Thompson)
Nine months after a fire closed it down, a Church Hill bakery is rekindling its ovens.
Evrim Dogu
Sub Rosa Bakery is slated to reopen Jan. 18 at 620 N. 25th St. after an April 2013 blaze displaced the startup just months after its launch.
Evrim Dogu, who founded the business with his sister Evin Dogu and their father, said it has taken almost half a million dollars to bring the 1,440-square-foot bakery and the building it sits in back to life. Insurance covered most of the renovations, and the business benefitted from grant money and community fundraising.
“We kind of just want to pick up where we left off,” Evrim Dogu said. “We have so much backing, we feel good about coming back to the neighborhood.”
Sub Rosa uses flour made in house and bakes its breads and pastries in wood-fired ovens.
The bakery’s wood-fired ovens.
Two benefit events were held for the bakery and the other tenants in the building soon after the fire. Most of the money raised, about $24,000, went to helping the building’s tenants recover financially from the fire damage. The building’s three apartments are expected to be complete by March. Dogu and his father own the building.
Between 2011 and 2013, Sub Rosa received $25,000 in Supporting East End Entrepreneurship (SEED) grants from Bon Secours. Most of that money paid for a stone mill imported from Austria and an espresso machine. The rest has gone toward advertising and merchandise.
“They are part of the backbone of the bakery,” Evrim Dogu said of the mill and the espresso machine. “Having those grants come in really saved the day for us.”
Four of the original six Sub Rosa employees are returning to the bakery. Dogu said he plans to begin selling hot pressed sandwiches and soups and is applying for an ABC license.
A SEED grant helped pay for a stone mill imported from Austria.
Sub Rosa Bakery is slated to reopen Jan. 18 at 620 N. 25th St. (Photos by Michael Thompson)
Nine months after a fire closed it down, a Church Hill bakery is rekindling its ovens.
Evrim Dogu
Sub Rosa Bakery is slated to reopen Jan. 18 at 620 N. 25th St. after an April 2013 blaze displaced the startup just months after its launch.
Evrim Dogu, who founded the business with his sister Evin Dogu and their father, said it has taken almost half a million dollars to bring the 1,440-square-foot bakery and the building it sits in back to life. Insurance covered most of the renovations, and the business benefitted from grant money and community fundraising.
“We kind of just want to pick up where we left off,” Evrim Dogu said. “We have so much backing, we feel good about coming back to the neighborhood.”
Sub Rosa uses flour made in house and bakes its breads and pastries in wood-fired ovens.
The bakery’s wood-fired ovens.
Two benefit events were held for the bakery and the other tenants in the building soon after the fire. Most of the money raised, about $24,000, went to helping the building’s tenants recover financially from the fire damage. The building’s three apartments are expected to be complete by March. Dogu and his father own the building.
Between 2011 and 2013, Sub Rosa received $25,000 in Supporting East End Entrepreneurship (SEED) grants from Bon Secours. Most of that money paid for a stone mill imported from Austria and an espresso machine. The rest has gone toward advertising and merchandise.
“They are part of the backbone of the bakery,” Evrim Dogu said of the mill and the espresso machine. “Having those grants come in really saved the day for us.”
Four of the original six Sub Rosa employees are returning to the bakery. Dogu said he plans to begin selling hot pressed sandwiches and soups and is applying for an ABC license.
A SEED grant helped pay for a stone mill imported from Austria.