The numbers are staggering: 15,000 to 20,000 pounds of flour per week, 18,000 pieces per day (6,000 or more of which are hamburger buns), 300 customers from Conroe to Webster and Katy to Kingwood. All produced from an anonymous, unmarked warehouse space on Westpark.
Owner Heath Wendell estimates that as many as 20,000 Houstonians per day eat the bread produced by Slow Dough Bread Co. "It's just mind boggling for us," he tells CultureMap.
While Wendell could be content with Slow Dough's growth over the past five years, he isn't the sort of person to rest of his laurels. That's why the company, which supplies freshly baked bread to many of Houston's finest restaurants, is set to expand even further by moving into the Austin market and opening a retail storefront as part of the new Weights + Measures complex in Midtown. (CultureMap was first to report on the Weights + Measures complex.)
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