Eat Dough Re Mi

Eat Dough Re Mi Dough Re Mi supplies high-quality frozen baked goods, delivering consistency, convenience, great taste, and reliable solutions for retail.

HERITAGE ISN’T JUST WHAT WE REMEMBER.IT’S WHAT WE KEEP MAKING. 🇿🇦The recipes.The flavours.The tables we gather around.Th...
24/09/2026

HERITAGE ISN’T JUST WHAT WE REMEMBER.

IT’S WHAT WE KEEP MAKING. 🇿🇦

The recipes.
The flavours.
The tables we gather around.
The stories that get passed on without anyone ever writing them down.

In South Africa, food has always been part of that.

It brings people together.
It carries history.
And somehow, every family has their own version of what “the right way” looks like.

That’s what makes it ours.

Here’s to the flavours, traditions and people that make Mzansi what it is.

Happy Heritage Day from all of us at Dough-Re-Mi. 🥐💙

STICK TO YOUR DOUGH. 🥐This week, ARYZTA and Brinker Bakery announced a partnership that says something interesting about...
22/09/2026

STICK TO YOUR DOUGH. 🥐

This week, ARYZTA and Brinker Bakery announced a partnership that says something interesting about where bakery businesses are heading.

Brinker will focus on what it does best: artisan baking, retail and regional fresh delivery. ARYZTA will take over the frozen bakery B2B business and logistics supporting Brinker’s retail network.

Most people will see a distribution deal. We see a bigger lesson: growth doesn’t always mean owning every part of the journey.

Sales. Warehousing. Logistics. Distribution. Retail.

They’re all businesses in their own right. Sometimes the smartest thing a bakery can do is stop trying to be six companies at once. Make something worth selling, then find the right partners to help it travel further.

At Dough-Re-Mi, that thinking makes sense. Know what you’re brilliant at, build strong partnerships around the rest, and stick to your dough.

THE OVEN HAS BEEN MADE REDUNDANT. 🥐Not everywhere.But international frozen bakery is making one thing very clear: Premiu...
17/09/2026

THE OVEN HAS BEEN MADE REDUNDANT. 🥐

Not everywhere.

But international frozen bakery is making one thing very clear: Premium bakery is becoming less dependent on the traditional bakery setup.

Fully baked, filled and finished products are increasingly being designed to move from:

Freezer → thaw → display.

That changes the economics. Because suddenly the opportunity isn’t limited to businesses with ovens, trays, specialist staff and a full back-of-house operation.

It opens the door to forecourts, hotels, kiosks, office canteens, coffee counters and smaller convenience retailers.

Less equipment.
Less handling.
Less complexity.

More places capable of selling premium bakery. And that, for us, is the interesting part.

The future of bakery isn’t necessarily about building a bigger kitchen. Sometimes it’s about needing less of one.

We’ll leave the oven to update its CV.

THE RIGHT PRODUCT. THE RIGHT JOB. 🥐Most products are judged on one question: Is it good?Retailers and foodservice operat...
15/09/2026

THE RIGHT PRODUCT. THE RIGHT JOB. 🥐

Most products are judged on one question: Is it good?

Retailers and foodservice operators have to ask a harder one: What job does it do?

Is it breakfast?
Grab & go?
A coffee pairing?
Part of a meal deal?
Catering?

Because a great product without a clear occasion can still be the wrong product.

The real opportunity is understanding where it fits, when it sells and why the customer reaches for it.

That’s how a pastry stops being just another line on the menu and starts earning its place in the business.

At Dough-Re-Mi, we don’t just think about what comes out of the oven. We think about the job it needs to do once it gets to you.

Right product. Right occasion. Right job.

Four baguettes walked into a bakery.Only one is leaving with you. 🥖The Traditional - for people who believe a good bague...
10/09/2026

Four baguettes walked into a bakery.

Only one is leaving with you. 🥖

The Traditional - for people who believe a good baguette doesn’t need a personality disorder.

Sweet Chilli - a little sweet, a little spicy, and suddenly plain bread feels wildly underqualified.

Garlic & Herb - because if everyone at the table is eating it, technically nobody has garlic breath.

Cheese & Onion - built for the braai table and very capable of stealing attention from whatever’s on the grid.

Fresh from the bakery or frozen for your “I definitely planned dinner” Bake-at-Home moment.

So, important question:

Which one are you breaking bread with?

YOUR CROISSANT HAS BEEN TRAVELLING. ✈️🥐Country Range has expanded its seasoning range with more globally inspired flavou...
08/09/2026

YOUR CROISSANT HAS BEEN TRAVELLING. ✈️🥐

Country Range has expanded its seasoning range with more globally inspired flavours.

Most people see new seasonings.We see opportunity.

Foodservice doesn’t always need completely new products. Sometimes the smartest move is taking something customers already know and sending the flavour somewhere new.

Familiar format. Unexpected flavour.

That’s the kind of product development conversation we like having at Dough-Re-Mi. The pastry stays. The passport changes.

Where should we send the dough next? 👇

In business, avoiding every risk usually means avoiding every opportunity too.The trick is knowing what should be pushed...
03/09/2026

In business, avoiding every risk usually means avoiding every opportunity too.

The trick is knowing what should be pushed…

…and what absolutely should not.

At Dough-Re-Mi, we’re quite happy taking risks with ideas, flavours and how we challenge the bakery industry.

We’ll leave the low flying to the professionals.🙂
Association of Southern Africa (AASA)

Most commercial bread is engineered to sit on a shelf for weeks. Real bread is engineered to nourish. 🌾✨At Dough-Re-Mi, ...
01/09/2026

Most commercial bread is engineered to sit on a shelf for weeks. Real bread is engineered to nourish. 🌾✨

At Dough-Re-Mi, we stick to classic European fermentation methods because your gut (and your tastebuds) know the difference. Next time you grab a loaf, run it through the 5-point check.

📌 Save this post for your next bakery run or grocery trip!

📍 Visit our counter for fresh daily bakes, or pick up our Bake-at-Home line for fresh hot bread straight from your oven.

Want to upgrade your café's sandwich game? 🍞✨ Turn the volume UP for that crust crunch!Here is what our sourdough line b...
27/08/2026

Want to upgrade your café's sandwich game? 🍞✨ Turn the volume UP for that crust crunch!

Here is what our sourdough line brings to your food prep station:

✨ Signature Sourdough: Classic tang & a chewy, open crumb structure.
🌾 Seeded Sourdough: Authentic dough loaded with a premium seed mix for maximum texture.

Ready to optimise your bakery aisle with a proven seller? Send your order requirements to [email protected] today!

Want to offer fresh-baked artisan pastries in your venue without the 3 AM wake-up call? 🥐☕​Managing a morning bake sched...
25/08/2026

Want to offer fresh-baked artisan pastries in your venue without the 3 AM wake-up call? 🥐☕

​Managing a morning bake schedule is tough, predicting footfall is even tougher. With Dough-Re-Mi’s frozen range, you get complete control over your food service:

​✅ Bake on demand: Keep your display counter full and smelling incredible all day.
✅ Cut food waste: Only bake what you sell—say goodbye to end-of-day waste.
✅ Zero extra labour: Pre-proofed and oven-ready in minutes.

​Upgrade your coffee-to-pastry attach rate with premium, hassle-free bakes.✨

Upgrade your daily essentials. Send your wholesale requirements to [email protected]

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1 Cnr Marvello Street & Abdurahman Street
Cape Town
7530

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