Conversations with Camila Velez

Today we’d like to introduce you to Camila Velez.

Camila, we appreciate you taking the time to share your story with us today. Where does your story begin?
I studied baking & pastry arts in Johnson & Wales University in Miami. After graduating, I stayed in Miami where I worked for the following eight years in the restaurant scene. I worked from high volume to fine dining restaurants, under Micheline Star chefs like Jose Andres & Daniel Boulud, among other talented chefs in Miami. Working my way from pastry cook to pastry chef, from restaurant to hotels, mostly doing plated desserts, breads wasn’t a major product in production but it was always present. During my last year in Miami, I took on a deeper interest in bread production. Once I moved to Austin, in the hotel scene, bread production had a bigger program. As soon as I moved to Austin, I created my starter, called it Guero, and that’s pretty much where I started getting deep into the sourdough magical world.

Making sourdoughs at home sparked a sense of belonging deeper than anything else throughout my career. Knowing I didn’t want to slave my life away in a kitchen my whole life, bread-making became my wings. I began dreaming of a bakery and in time told myself I can and will do this. I started developing the concept back in summer of 2019. By October, I formalized it as dõ. The name came dõ came up from how I would spell dough on my prep sheets ever since my first job back in Miami. I continued developing the brand, the logo, doing recipe development while I continued working my full-time job as pastry chef, unable to get it started. When Covid hit, I was furloughed. My best friend said to me ‘now’s your time to hit the ground running!’ So I did; and hopefully, I’m not looking back. So I set up my apartment as bakery and started making breads.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has definitely not been a smooth ride. Fun & full of learning experiences, but not so smooth. One person alone, running a business is not easy; tackling all aspects of running a business can be overwhelming. Managing the admin part of the business (financing, accounts, permits, taxes, budget, marketing, social media, exposure, etc.), all while on a budget, has been the hardest part.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I love absolutely every area of the Pastry World. I first fell in love with this industry making specialty cakes, but as soon as graduated pastry school and started my career at my first job working a high-volume restaurant, I fell in love with the art and the rush. I worked my way into fine dining restaurants and later into hotels. All about the art, passion and rush of service. My last year in Miami, I took on working with breads a bit more than usual. As soon as I moved to Austin, I started doing sourdough at home for myself as a form of therapy and fell in love with a whole ‘nother world. Working at as Sous Chef at Fairmont, I covered all aspects of this craft I’m so in love with, from plated desserts for all outlets to banquets to amenities, special projects, and breads! Along with making breads at home, I found a sense of peace not often found in any of the other areas of this industry. While I’m proud to say I excelled in the production and execution of plated desserts, I found peace with breads. I currently focus on breads, sourdough leavened breads. Constantly exploring, learning and getting better at the craft of bread making.

I feel what I’m most proud of throughout my career is the dedication I put into become more efficient everyday. I would “kill” prep lists of production- nicknamed “Killa’ Camila, while caring for my entire team and lead them towards success – nicknamed “Mamma Bear”, all while excelling in all outlets of the pastry department. I think what I’m most proud of myself is having been an example and an impact to all those colleagues I worked with.

I think what sets me apart is my passion and dedication. Constant dedication to be better at my craft and as a person.

How can people work with you, collaborate with you or support you?
This one is a hard one, given I’ve been doing this alone for over a year now! Likewise, there are so many areas where I could use help and support. I think overall an investor or business partner would solve a lot of the so many things I need. (oh my is that even ok to say?”)

Pricing:

• Sourdõ $7
• Brioche $7
• Pan Sobao $5
• Seasonal Rolls box of 4 $16
• Bagels $6

Contact Info:

• Email: dobycvg@gmail.com
• Website: docvg.com
• Instagram: instagram.com/do.cvg
• Facebook: facebook.com/dobycamilavg