Evrim Dogu, born of Turkish parents, is steeped in Turkish heritage, a culture in which bread is a necessity, a culture where every neighborhood has a bread bakery that turns out golden, crisp loaves twice a day. Evrim took a detour from a career in education to pursue bread baking. He started baking out of his father’s restaurant using a wood-fired pizza oven and is entirely self taught. In 2012, Evrim opened Sub Rosa Bakery in Richmond with his sister, Evin Dogu, who is the pastry chef and co-owner/general manager. They work directly with farmers to grow heirloom varieties of wheat, rye and corn which is then stone milled in house and incorporated into their breads and pastries.The Dogus long-term goals include researching and re-presenting lost lineages of breads and baking techniques from Anatolia and the Fertile Crescent and to collaborate with chefs, farmers, breeders, and historians to create a bread culture rooted in tradition but open to innovation.