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One day, it just hits you.
You know- you just stop what you’re doing, and this overwhelming feeling comes over you…
and then the light bulb turns on.
Mine was when my grandchildren were helping me make pizza dough. I realized how important it is for them to eat good wheat. The everyday pizza dough was not what I wanted for them, or any other children.
The research began quickly and it took me into areas of the food world I had never been to.
I purchased an 80 qt. mixer named her Helga, and we practiced many batches of dough. (I knew this was going to be big.)
Helga and I worked for several weeks. Making batches of dough, and taste-testing with everyone who passed by.
Sourced products from everywhere possible to make a perfectly clean, vegan, organic dough.
Finally, the perfect dough was created. No more toxins!
But, I wanted more in a dough.
I wanted dough that could stay in the fridge for 5 days without ballooning,
dough that could take the heat without burning to a crisp,
and dough that could be boiled, fried, baked, and grilled.
I wanted dough that could be used every day so you would feel good every day. Thus, Feel Good Dough was born!
It was tested locally in many local Cleveland stores, and CSA deliveries.
It was so well received, that many people wanted it… we had to make a lot of dough.
Feel Good Dough has continued to grow and expand across the country. I have even developed a plant-based, clean, organic chocolate dough! What's life without chocolate?
It is my greatest pleasure knowing that I am helping this world eat good, and feel good at the same time.
Founder of Feel Good Dough