Robert Panko's small-batch sourdough bakery in Bentonville, Arkansas. One recipe, two years of practice, and a table on the square.
Dough Daddy 1961 is Robert J. Panko's micro-bakery. It started with one loaf. Robert spent two years developing and fine-tuning the recipe and technique behind the Classic Sourdough before he sold a single one. When it was right, he started selling it, and Dough Daddy was born.
The lineup has grown since: an everything-crust version of the Classic, seasonal loaves like Blueberry-Lemon and Tomato & Herb, sourdough English muffins that sell out early, challah, cinnamon rolls made from that challah dough, scones, muffins and baguettes from the new oven. Still one baker. Still small batches.
There's a story behind 1961, and it's Robert's to tell. For now, ask him at the booth.
Every sourdough loaf is naturally leavened with the same healthy starter we keep alive week to week. We even sell it by the jar.
Mixed, folded, shaped and scored by hand. A market's worth at a time, never a warehouse's.
Slightly irregular, big pockets and small, under a crust that crackles. That's the Dough Daddy crumb.
Downtown Bentonville square, 100 S Main St. 7:30am–1pm, April through October. Look for the beard on the banner, across from Onyx.
Sugar Creek Center, 10 Sugar Creek Center, Bella Vista. 8am–1pm, May through early October.
Wednesdays on the A Street Promenade, 11am–3pm, May through September. In winter, the indoor market at The Record, Saturdays 9am–noon. Dates posted on Instagram.
Order online for market pickup or local delivery, or come find the booth on Saturday.