Naturally leavened sourdough, English muffins, challah, scones and baguettes, baked in small batches and sold at the farmers market while they're still warm. Tap what you want and Robert confirms it's coming out of the oven for you.
Every sourdough loaf starts with our own starter, gets shaped by hand and comes out of a small oven in a small batch. No two loaves crack quite the same way — that's the point.
Everything is baked to a market schedule, so every order is confirmed by Robert, not a checkout bot. You never pay for something that isn't in the oven for you.
Add anything from the shop, or describe a custom or wholesale order. No account, no card.
How many, sliced or whole, which market, any allergies. The more we know, the faster we confirm.
A text or Instagram DM with the price and your pickup day, usually within a day.
Your order is set aside at the booth. Saturdays in Bentonville, Sundays in Bella Vista, or local delivery in NWA.
Loaves and rolls for the dinner party, the shower, the office. A weekly standing order with your loaf set aside every Saturday. Wholesale sourdough, English muffins and baguettes for cafés and restaurants. Round challah for the holidays, made ahead for regulars every year.
Tell us what, how many and when. No charge to ask.
Dough Daddy 1961 is Robert J. Panko's small-batch bakery in Bentonville. He spent two years developing and fine-tuning one recipe, the Classic Sourdough, before selling a single loaf. Most Saturdays you'll find him on the Bentonville square, across from Onyx, with the table going down fast.
Come early. The English muffins don't last.
"Bought the roasted garlic-rosemary sourdough yesterday. I'm obsessed."
Pick your bread, tell us the details, and Robert confirms your pickup day. Or just come find the booth.