About us

Dhough is a worldwide magazine about dough and the people behind it.

We believe dough is more than flour and water. It is time, patience, failure, repetition, and care. Shaped by hands and lived through everyday routines. From quiet home kitchens to professional bakeries, dough carries stories worth telling.

Dhough was created to document those stories. We focus on people, not recipes. On process, not perfection. On what happens before the bread rises, the pizza bakes, or the pastry is finished. We listen to home bakers who learn by feel, and professionals who grow through discipline and time. Both stand on equal ground here.

Dhough is a storytelling magazine. Across different countries and cultures, dough appears in many forms. Bread, pizza, flatbreads, pastries, noodles, and more. What connects them is not technique, but humanity. Waiting. Failing. Trying again.

Dhough exists to slow things down. To honor the quiet work of hands. To remind us that good things take time.

What We Publish

• Stories from home bakers and professionals
• Reflections on fermentation, time, and process
• Visual narratives from kitchens around the world

Our Philosophy

We don’t chase trends. We don’t rush stories. We let them rise. Dhough is an independent publication. Made slowly. Read slowly.

Stories shaped by dough, from kitchens worldwide.