Meet Sarah, our chef/founder

Welcome to Lottie's! I'm Sarah, and this is me at Frantoio Moro olive oil manufacturer in Tuscany, Italy in 2017. The rustic beauty of authentic Italian food is my greatest inspiration as well as my happy place. It's also my heritage and my favorite travel destination. Just don't make me pick between pizza or pasta! 

    I started Lottie’s Dough House in 2023 out of a desire to fuel my community with nutrient-dense food. We now operate as a cottage bakery operation specializing in wild fermented sourdough sandwich loaves, artisan breads and specialty bakes like focaccia, bagels, croissants, cookies, pastries, pastas and more. We started offering weekly porch-pick ups in the summer of 2023 and quickly began selling out, so we decided to take the leap and build a proper cottage bakery in our lower level in the winter of 2024.

    My formal education is in journalism (go Tigers!) and I worked in advertising for years, but I’ve been baking and cooking professionally in Kansas City since 2015. I’m also a Nutritional Therapy Practitioner with a passion for science-based cellular nutrition and teaching my community easy ways to improve their wellbeing. The baked goods are just an extra treat! 

    At Lottie's, we believe that every ingredient matters, that's why we use only the freshest organic and locally-grown ingredients. Our bread is made with 100% organic ingredients, wild yeast, flour, salt, and a lot of care and patience. We let our dough rise slowly, following traditional bread making techniques, to develop its distinctive flavor and texture.

    We're proud to be part of the local community, and we're committed to supporting local farmers and businesses. We believe in sustainability and strive to reduce our environmental footprint by using compostable packaging and recycling our waste.