Meet DoDo’s – a homed-based sourdough business/project of a whimsical couple.
Getting to Know DoDo’s Creators
DoDo’s Sourdough was founded by Mathan—a teacher at a top enrichment provider—and Bao, a business executive in the manufacturing sector. The couple met online nearly five years ago through a dating app, and their bond has only grown stronger over the years.
Word has it that Mathan stole Bao’s heart on their first date with a delicious home-cooked meal that left quite an impression!
Both Mathan and Bao are devoted food lovers. They live to eat, always seeking out high-quality, nutritious food. Their shared passion for cooking and eating eventually led them to launch DoDo’s in May 2024, bringing their love for good food to others.
What does DoDo’s mean?
“DoDo” is a playful term Mathan and Bao coined as a fancy way of saying “dumb dumb.” It’s become their go-to way of teasingly calling each other out for silly moments.
For example: “Gosh, you’re such a DoDo for leaving our rugs at the restaurant!”
The term is so ingrained in their everyday lives that when it came time to name their sourdough business, they went with “DoDo’s.”
To add a unique touch to their brand, they also decided to include some illustrations of DoDo birds on their menu as a fun tribute.
Why sourdough over other foods?
Bao has always been intrigued by the transformative magic of fermentation, which can elevate simple ingredients into extraordinary flavours while enhancing their nutritional value.
His culinary adventures have led him to boldly experiment with various fermented creations, including lacto-fermented garlic scapes, honey fermented garlic, and even his own jar of miso made with live cultures (i.e. Koji) imported from Japan.
In early 2024, Bao stumbled upon some inspiring sourdough videos online and felt compelled to dive into the world of sourdough fermentation. Instead of using the usual plain wheat flour for his starter, he decided to experiment with the ancient grain: Ragi (an ancient grain from the highlands of Eastern Africa), which had been sitting underutilised in his pantry.
Bao also shared that weekend brunches with Mathan are a cherished ritual, usually featuring a slice of toasted homemade sourdough topped with poached eggs, along with fresh fruits and a steaming cup of coffee.
This simple yet satisfying meal perfectly captures their ideal way to kick off the weekend. Having the ability to prepare a fresh loaf of homemade sourdough is the cherry on top, enhancing their brunch experience.
Through this journey, he not only delves into the art of fermentation but also enriches his culinary repertoire with unique flavours and healthier options for friends and family.
The Birth of Ravi: The Sourdough Starter
The journey to perfect sourdough wasn’t all sunshine and rainbows for Mathan and Bao.
Their first attempts at baking sourdough were far from perfect. They faced issues with underbaking, overbaking, and practically every other mistake you can make when learning the craft.
Through trial and error, they experimented with several sourdough starters and baking methods. With each new attempt, they learned valuable lessons and improved their technique.
Finally, after numerous iterations, they managed to bake sourdough loaves that met their high standards. They named the starter responsible for these perfect loaves “Ravi,” inspired by the Ragi (an ancient grain from the highlands of Eastern Africa) they used to create it.
This marked the beginning of their successful sourdough journey.
Turning Passion into Profit
Mathan and Bao initially baked sourdough bread just for themselves—selling it had never crossed their minds.
That all changed one day when Mathan brought some of their homemade sourdough loaves to his office. The bread was a huge hit with his colleagues, and one of them asked, “Have you ever thought about selling these?” That question sparked the idea for a home-based sourdough business.
Starting a sourdough business, however, would require more than just baking skills. Mathan and Bao knew they’d also need to learn about sales and marketing. They took their first step by listing their sourdough loaves on Carousell, and after a quiet start, they finally made their first sale to a middle-aged woman. That first sale was a boost of confidence, proving their business idea could work.
Eager to build on this success, they used Canva to design a custom menu for DoDo’s Sourdough. Soon after, they launched an Instagram page to start connecting with a wider audience and sharing their passion for artisanal sourdough bread.
Running a Sourdough Business: A Look Behind the Scenes
With both Mathan and Bao working full-time jobs, their only available hours for the sourdough business are early in the morning or late at night after work.
One evening, I had the chance to join them (for dinner) and observe their routine.
Each day, Mathan and Bao check for new orders. When orders come in, they “feed” Ravi (their original sourdough starter) and his “descendants” so they’re ready to rise by the time the couple returns home.
After work, they gather in the kitchen, organize their equipment, and start prepping the orders. Using the exact starter amounts needed, which they now know by heart from countless trials, they combine it with other ingredients based on each order’s flavor.
Once mixed, the dough rests to bubble and ferment. The fermentation time varies depending on the environment, particularly temperature and humidity. They carefully manage this by turning on the air conditioning away from the resting dough, creating a warm and humid microenvironment for faster fermentation.
When ready, they knead the dough into shape or add additional ingredients for flavored varieties. After shaping, it’s straight into the oven. Once baked, they pack the loaves neatly into paper bags or slice them, depending on the customer’s request.
Watching Mathan and Bao work with such precision and care shows the dedication they pour into each loaf of DoDo’s sourdough.
Time to Indulge in the Sourdough
As I watched them prepare the food, the table was neatly arranged—simple yet inviting, perfectly complementing the meal ahead.
I was served their classic rustic sourdough, accompanied by a comforting bowl of soup and a rich, savory miso garlic butter.
The meal was undeniably delicious, though not in the indulgent way you’d expect from fast food like KFC or McDonald’s. It was flavorful yet light, satisfying without feeling heavy. The absence of frying or oils seemed to keep my appetite alive, making each bite more enjoyable.
Mathan and Bao explained that sourdough is easier to digest due to its beneficial bacteria. Paired with the organic ingredients and minimal seasoning in the soup and miso garlic butter, it was no wonder I could eat so much without feeling bloated.
By the end, I surprised myself by finishing half a loaf of their rustic sourdough on my own.
Beyond Sourdough: Other Delights on DoDo’s Menu
While the sourdough process takes center stage, Mathan and Bao also offer a range of delicious sides to complement their loaves.
Customers can elevate their experience with flavorful additions like hummus and spicy Léilàjiāo dips, or enjoy comforting soups such as French Onion or Cream of Miso Pumpkin.
For an extra burst of flavor, a selection of artisanal butters—like Masala Chai and Gochujang—adds a unique twist to every bite.
Check out their full menu by click on DoDo’s Menu.
Crafting the DoDo’s Experience: The Art Behind Every Loaf
For Mathan and Bao, the packaging is just as meaningful as the sourdough itself.
They dedicate considerable time and effort to designing the artwork for their packaging and marketing materials, including their menu. Each design is thoughtfully crafted, with a unique story or meaning behind it.
They carefully consider whether customers will understand, relate to, and ultimately appreciate the artwork, making sure each design enhances the overall experience of DoDo’s Sourdough.
Customer Spotlights: Stories from Dodo’s Fans
It’s no wonder their customers consistently sing their praises.
P.S. On my way home, I let my phone battery die and knocked out on the bus, worrying my loved ones in the process. Am I becoming a dodo too? Must be something in the bread.
Leave a Reply