“Jayne Dough Gets a Home Base and a New Name”

From Edible Monterey "Tastemakers", Spring 2023

JAYNE DOUGH

A lot of people got into making sourdough bread during the pandemic, but Jayne Droese was able to turn her starter into a successful business venture. In the fall of 2020, the former restaurateur stumbled upon a recipe for Detroit-style pan pizza—a rectangular, deep-dish version—and subsequently became “obsessed with achieving a super crispy, golden crust.” After finalizing her recipe and perfecting it in her woodfired oven, Droese set out to share it with the pizza-loving public.

Since starting Jayne Dough in August 2021, Droese has been slinging her exquisite, slow-fermented pies at pop-ups around town, including the Apéro Club and Venus Spirits. She sources her ingredients from local farmers markets and businesses, including Far West Fungi, Foustman’s Salami and Point Reyes Farmstead Cheese Co.

As for sources of inspiration, “I love to deconstruct various dishes and render them in pizza form,” she says. There are croque monsieur and French onion pizzas, a vibrant vegan puttanesca pizza and pies adorned with everything from heirloom potatoes to figs and Gorgonzola. Droese has also expanded her sourdough offerings to include items like focaccia, ciabatta sandwiches and bagels.

Learning on the fly has been part of the journey for Droese, who has no formal training as a cook. “That’s why the pop-up thing is really fun,” she says. “I can set my own hours, switch up my menu, and not have limitations.”

In addition to pop-ups at restaurants and tasting rooms, Droese is at the Westside Farmers Market twice a month, selling take-and-bake pies and, occasionally, hot slices. “I have regulars who buy pizza as a group so they can share multiple items,” she says. “It really fosters that sense of community, and it’s amazing.”

Story by Ashley Owen