bake - January/February 2025 - 16
" It was really fun to go to Paris and do the stereotype
of baking for people who very much care for what their
baguette looks like, " she says. " As a baker that was so
rewarding. "
Ingredients were an emphasis early on, which helped
her to grow from a pop-up to one of the biggest and
most highly regarded bakeries in the area. Locals and
visitors are enamored with the bread, especially the
sourdough. Dozen works with a starter that Meneely
brought back from Paris, which has been going for at
least 115 years.
Customers also enjoy a variety of cookies and pastries,
including croissants, kouign amann, scones and pies. In
addition to the retail side, which includes a breakfast
and lunch menu, Dozen produces bread and pastries
for dozens of wholesale clients, about 30% of its business.
It chooses these partners carefully, finding ones
that match its ethos.
All of this keeps Dozen's 50-plus employees busy. At
any given time, there are nearly two dozen working in
the kitchen alone. The old space was no longer cutting it.
When Meneely first opened the brick-and-mortar location
in the city's Wedgewood-Houston neighborhood,
the surrounding area was a unique place for creators,
such as art studios, making it a bit more affordable.
Despite the bakery's decent size (2,200 square feet),
Dozen's success and the growth of the area necessitated
an even bigger space.
This February, on the bakery's tenth anniversary, it's
completing a move to a new space two miles south of
Wedgewood-Houston, which is already two miles south
of downtown. It is 11,000 square feet (five times as big),
dwarfing the old bakery in size. You can see the glimmer
in the eyes of Meneely and general manager Christopher
Hajeck as they discuss the possibilities that will be open
to them and the staff.
Taking care of her employees is another point of
emphasis for Meneely. Education and integrity are key
values for the bakery. In that pursuit, Dozen offers fulltime
employees healthcare, PTO and 401k matching as
well as paid parental leave, while part-time employees
receive PTO, paid parental leave and 401k matching. To
help team employees be more knowledgeable, Dozen
pays for them to take outside classes meant to hone
and develop skills for the future benefit of their careers.
Additionally, it offers 101 classes in the Bread, Pastry,
Coffee and Savory departments for all employees to
gain a deeper understanding of every piece of the Dozen
16 < JAN-FEB 2025 | bakemag.com
DANIEL MEIGS
http://www.bakemag.com
bake - January/February 2025
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bake - January/February 2025 - Intro
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