Fifth-generation baker Heath Wendell wouldn't have it any other way. His family started baking in Germany in 1886. His great grandfather came to New York through Ellis Island, then migrated to Chicago, where Heath grew up in the business alongside his grandfather, uncles, father, and sisters. He came to Houston with a natural bread starter and his girlfriend/business partner, Marlo Evans. Their focus is artisanal bread baking, free of chemicals or preservatives.

Slow Dough comes from a love of bread, a love of family traditions, and techniques learned in Paris, Stockholm, and Hanover. Each dough has different times for fermentation, and different levels of acidity for balanced, sweet and creamy flavor. While commercial bakeries have sped up the process, Slow Dough believes in the natural processes, the bread of our ancestors, and bread with much more flavor.