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Sourdough,
worth the wait.

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Pickup
12:00 – 12:30 PMfreeHilo Barbican, Kgn 8
Delivery
1:00 – 6:00 PMFee by parish, added at checkout

Life’s too short for boring bread

Allergen Information

All our products are prepared in a kitchen that handles wheat (gluten), dairy, eggs, nuts and seeds. While care is taken during preparation, cross-contact with allergens cannot be completely ruled out. Please note that none of our products are gluten-free. If you have any food allergies, intolerances or coeliac disease, please contact us at thedoughjoja@gmail.com or 1 (876) 835-1008 before placing your order.

Kimberley holding a scored sourdough loaf in her kitchen
Kimberley Founder

Our story

It started with a love for bread and a stomach that didn’t always love it back

As someone who is gluten intolerant, I began exploring sourdough simply because I wanted to make bread for myself. What started as experimenting with flour, water and a little starter in my home kitchen quickly became something I genuinely fell in love with.

I started sharing videos of my bakes online; the good ones, the experiments, and everything I was learning along the way. Before long, people weren’t just watching; they wanted to try the bread too and just like that, The Doughjo JA was born.

Every loaf is still made with the same care and curiosity that started it all, only now there are a lot more loaves coming out of the oven.

Started
April 2026
Where
A home kitchen in Jamaica
Method
Naturally fermented

Six steps. Zero shortcuts.

Good sourdough takes time, and we’re perfectly okay with that. From feeding our starter to pulling golden loaves from the oven, every step is done with patience, purpose and a whole lot of love.

A look inside the Doughjo

A sourdough baking class holding up the loaves they made
Scored sourdough loaves cooling on a baking tray
Trays of blueberry crumble sourdough muffins in paper cases on a cooling rack
Loaves on three oven racks under the oven light
A cheese and herb crusted loaf held in a gloved hand in front of the oven
An open-crumb jalapeño and cheddar loaf held above a cooling rack
A sliced loaf laid out in the shape of a heart on a wooden board
Thick slices of a cheddar sourdough loaf on a tray, showing the open crumb
Four sourdough cinnamon rolls baked together in a lined tin

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Asked most often

When do you bake?

Once a week, on Saturday. Pickup runs from 12:00 to 12:30 PM and delivery from 1:00 to 6:00 PM. Everything is baked fresh for that day rather than held over.

How do I place an order?

Add what you want from this week’s bake to your basket and go through checkout. You choose pickup or a delivery parish there, and the fee is added to your total before you pay.

An order is not confirmed until it has been successfully submitted and, where applicable, payment has been received or otherwise confirmed.

Where do you deliver, and what does it cost?

Kingston & St. Andrew, J$800. St. Catherine, J$1,000. Knutsford Express, J$1,500. Delivery runs 1:00 to 6:00 PM on Saturday.

Delivery times are estimates and can be affected by traffic, weather, courier availability or other circumstances outside my reasonable control.

Is any of it gluten-free?

No. Everything is prepared in an environment where wheat/gluten, dairy, eggs, nuts, seeds and other allergens may be handled. While care is taken during preparation, The Doughjo cannot guarantee that any product is completely free from allergens or cross-contact. Unless a product is specifically identified as such, our sourdough should not be considered gluten-free.

If you have a food allergy, intolerance, coeliac disease or other dietary requirement, please contact us before ordering.

How long will it keep?

Because it is freshly baked and contains few or no commercial preservatives, shelf life differs from mass-produced baked goods. Storage, reheating and freezing instructions come with your order. Following them is what keeps the loaf good. The Doughjo is not responsible for deterioration caused by improper storage or handling after an order has been collected or delivered.

All questions, answered