Doughmingo Panaderia started when Aidan Martinez discovered his passion for sourdough baking in 2024. After half a decade working for Google, Aidan wanted to return to what made work worth doing: helping people better their lives. With the rise of artificial intelligence, finding a job in the corporate world that would scratch that itch became next to impossible.

Aidan has always had a passion for cooking: tackling the most difficult, days-long recipes he could find online to bring home the flavors from Taiwan, Japan, Italy, and Mexico. Baking seemed like a skill out of reach–but after a single class, Aidan took off to the races.

Doughmingo Panaderia gets its name from the day Aidan was able to bake: Sunday. What started with sourdough loaves, grew into biscuits, pizza dough, and cookies. Our customers loved our humble beginnings, so we grew hungry for a brighter future with a wider audience.

Sourdough is fascinating–it’s makes gluten more tolerable for those that are gluten sensitive, it prevents dramatic blood sugar spikes in those who are diabetic, and is overall more digestible. With the power of a natural starter, and the combination of classic Mexican pastries, Doughmingo Panaderia has its sights on one thing: making the Mexican diet more wholesome and healthier.

Taste why our familia of sourdough lovers can’t get enough.