“Enter The DoughJo Ja”
The paper told the bakery’s origin story: a gluten sensitivity, a search for bread that would not set it off, and wild fermentation as the answer. It traced the route from a home kitchen to a supermarket shelf in a matter of months.
“I used to post TikTok videos of me making the bread”
Kimberley Clarke, to the Jamaica Observer
What the Observer reported
- The bakery launched in April 2026, with Kimberley Clarke as its principal.
- It began as a personal search for bread that would not trigger her gluten sensitivity, with wild fermentation as the method she settled on.
- TikTok came first. She posted videos of herself making the bread; people watching started asking to buy it.
- Interest turned into orders, and within months the bread had moved from social posts to online orders to retail.
- It reached the shelves of Loshusan Supermarket. The paper names the bakery as stocked there.
One thing to know before you order from this article: it was written in July 2026 and the menu has moved on since. The loaves, the treats and the prices it lists are not the ones baked today. The current week’s bake is the one to go by.
Read it at the Jamaica Observer
Summarised here in our own words. The article, its wording and its photographs belong to the Jamaica Observer; follow the link to read it as published.