Dough & Co. Cafe & Bakeshop: Georgetown Just Got a Whole Lot Sweeter

The journey to Dough & Co. and Georgetown has been an adventurous one. Christina Mattinson started out with an interest in a creative/culinary field as a child. Though high school and shortly after, she worked locally in restaurants gaining hands on experience. Starting out as a dishwasher and prep cook at age 15 Christina’s interest in the industry grew, leading her into line cook positions and eventually, as a young adult, into trying out some culinary classes at Norwalk Community College. Her passion for creativity and the drive to excel in her field, led her to pursue a serious culinary education at The Culinary Institute of America (CIA). While attending the CIA Christina learned about the Slow Food Movement and began working for chefs who embraced this way of cooking and sourcing food. She then went on to graduate with a culinary degree, eventually landing positions working under top chefs at some impressive fine dining and Farm to table establishments in New York, Rhode Island, and as far away as Ireland.

After moving back to Connecticut in 2012 Christina learned that a Chocolate Company in Norwalk, CT was looking for a pastry chef. To date, her background had been focused specifically in savory, however she knew that with her passion and creativity, she could translate her skills to pastry and she said YES YES YES to the job! She tapped into the foundational baking courses she had taken at the CIA, as well at to books, and the internet to learn how to make deserts like French macaroons and cakes and pastries like croissants and learned how to make specialty chocolates from the owner. A year later Christina was offered a position as Chef of a small eatery in Rowayton, CT. In Rowayton Christina specialized in light fair and inventive dishes made with locally sourced ingredients. She combined her menu with baked goods, made by a baking company the eatery’s owner also owned, and it quickly became a destination for really good food. The owner, ready to leave the industry and move on to her next phase of life and seeing Christina’s passion for the business and talent with food, offered Christina the opportunity to expand her career by taking over the baking company. With careful consideration Christina accepted this incredible opportunity. The business was rebranded to Dough & Co. and began its journey into becoming what it is now.  

Over the past six years, Dough & Co. has expanded through the development of a wholesale product line, a larger variety of retail offerings, the inclusion of gluten-free, and vegan items, and word of mouth. In addition to savory foods, Christina has become known for her custom cakes, key lime pie, many flavors of croissants, brownies, and seasonal specialties, but her most popular item has always been the slow-baked chocolate chip cookies that can be found at a number of grocery stores, coffee shops, restaurants and specialty food stores throughout Connecticut, Westchester and the Hudson Valley, New York. She also has an incredibly delicious selection of Gluten-Free cakes, pies and desserts that are made to order, as well as some that are available daily at the bakery.

Christina has developed a great local network and has created partnerships to source local ingredients for her creations, including eggs from Speckled Rooster Farm in Easton, maple syrup and honey from Dirt Road Farm in Weston, honey, herbs, flowers and produce from Sport Hill Farm in Easton The Hickories in Ridgefield and Holbrook Farm in Bethel , milk from New Pond Farm in Redding and Shaggy Coos Farm in Easton, stone ground flours from Wild Hive Farm in the Hudson Valley. And her latest collaboration - is the Localvore Loaf, which was developed specifically for Nod Hill Brewery baked with spent grains used in their brewing process.

The bakery goes beyond sweet treats, offering specialty coffees, pressed juices, smoothies, and a light and healthy focused savory menu that flows with the seasons and uses locally sourced ingredients. Stop in for breakfast, brunch, lunch, or to pick-up takeout, and don’t forget to try one of the toasts that goes beyond avocado or choose from a variety of delicious salads, and artisan sandwiches like the Morning Rush B/E/C on sourdough, the French beef with tarragon mayo on ciabatta (inspired by the Darien Butcher Shop, who also carries Dough & Co. products), and a house made veggie burger on brioche. 

The space is very inviting and has all the vibes of local love. A Pay it Forward Board is prominently displayed at the counter which helps to create a forum to bring the community together; a cookie for a well behaved child, a cup of Joe for a local police officer, or a treat for a mom just having a tough day. There are events planned throughout the year, including live music, workshops related to food and crafting, children’s parties and opportunities to hold networking gatherings on site. 

Christina is an active member of the GVRI (Georgetown Village Restoration Incorporated) and has a heart for Georgetown. She grew up down the street. She wants to see the community thrive. Coming back to her roots is where she feels her bakery belongs and she is more than excited to welcome you into her new home.

Dough & Co. Cafe and Bakeshop

4 Old Mill Road Redding, CT

www.doughandcompany.com

203-587-1800

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