First, I just have to say thank you all again for your support. This is such an amazing/exciting/terrifying time in our lives and it really does mean so much to have you all cheering us on. It gives us the strength we need on those nights when we’re still baking at four in the morning and those mornings when we just don’t want to get out of bed, and it’s huge. So thank you so, so much. You might not know it, but you really are an incredibly important part of our little lives.

But before I get too mushy (more than I already have) let’s get down to business. Since I haven’t been able to share our journey with you over these past two years, we have a whole lot of catching up to do! Starting with this very important piece. Dough Uprising started with a dream (literally, but that’s a story for another day) but I’m not sure if that dream would have become a reality without the cottage home food industry. It certainly wouldn’t have helped our cause.

In the beginning, we had a name and an idea, but no clue how to put it all into action. We didn’t have much money, so we knew that we needed to start small. We thought of selling at farmer’s markets, and thought that maybe we could license our own kitchen with a few adjustments, but not so much.

In Maryland it’s very tough to have a home kitchen licensed, since it has to be removed from the rest of the house. Basements and guest houses are awesome, but for those of us who live in basement-less townhomes the options are few. Thank goodness for this one little exception.

In ours and in many other states across the country, cottage food laws exist that allow small food businesses to work out of their home kitchen under strict regulations. Prior to getting started with Dough Uprising, we’d never heard of these laws, but learning about them changed our lives.

Different states have different rules and unfortunately, at this time, some places still don’t have these laws at all (you can look up your state’s specifics here), but if you’re thinking about starting your own cottage home food business, these are a few of the more general restrictions you’ll find…

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I’ve been waiting for this moment for a very long time, you guys, but now that it’s here I can barely find the words… I couldn’t be happier to introduce you to our little labor of love.

Dough Uprising isn’t a bakery: it’s a revolution. And we’re ready to take over the world — or at least our little corner of it.

Our official launch is this Sunday at the Urbana Library Farmer’s Market here in Frederick, and I hope if you’re in the area you’ll come by!

Our ingredients are sourced locally and all of our products are made entirely by hand. We’ll have whole pies, hand pies, and baguettes to start the weekend, and it won’t be long before we add pasticiotti and cold brew to the mix.

Even if you can’t come visit us (and I so wish you all could!) I hope you’ll come join us on Twitter, Instagram, and Facebook.

We’ll be updating regularly, but we promise to keep the propaganda to a minimum. And keep an eye out for the official launch of our website coming any day!

We can’t even begin to contain our excitement at finally getting this business plan — that began (literally) with a dream more than two years ago — off the ground. I’m so thankful for all of the support we’ve had along the way, from friends who are surely tired of tasting pie to family who’ve believed so generously in our dreams to all of you who’ve waited so patiently as I’ve hinted at this plan relentlessly for who knows how long.

It’s just the beginning of this little project of ours, but just getting here feels like such a success. I can’t imagine feeling happier or more hopeful than I do right now.

Click through to see a few more shots of our process and pies (we had so much fun with this shoot!) …

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