A note from the baker
Meet Allie Kat,
the real baker.
She's the sourdough starter. I'm just the one who feeds her.
Hi, I'm Angeli.
I've dreamed of opening a little bakery since I was 11 years old. Long before Hole Lotta Dough had a name, I loved bringing people together through food. There has always been something magical about watching someone tear into a warm loaf, gather around the table, and ask for just one more slice.
That little dream sat quietly in my heart for years. Today, it's becoming a reality — one loaf at a time.
Hole Lotta Dough isn't a factory, a storefront, or a commercial kitchen. It's my home kitchen here in Mission Viejo, where every loaf, bagel, and focaccia is mixed, folded, shaped, and baked by hand. It's just me, a very opinionated sourdough starter named Allie Kat, and a kitchen that smells incredible on Fridays.
I believe great bread doesn't need a long list of ingredients. Just flour, water, salt, time, and a little patience. No shortcuts. No preservatives. Just honest food made with care.
The greatest joy isn't pulling a beautiful loaf from the oven — it's hearing that your family loved it, that your neighbor came back for another, or that something I baked became part of your weekend.
Every order, every kind message, every returning customer reminds me that this dream is growing because of an incredible community that continues to give Hole Lotta Dough a whole lotta love.
Thank you for being here. It truly means more than you know. I can't wait to bake for you.
