Officially launched in April 2026 by principal Kimberly Clarke, the brand was born out of a personal search for gluten-friendly options using wild fermination techniques.
“It started from my search for healtheir bread that wouldn’t necessarily trigger my gluten sensitivity,” Clarke said. “I used to post TikTok videos of me making the bread and then persons eventually showed interested in them,” shared Clarke.
Within a matter of months, she has transitioned seamlessly from social media posts to online orders and, ultimately, supermarket shelves. Shoppers can now pick up handcrafted sourdough loaves in original, 100 per cent whole wheat, and sharp cheddar ranging from $1,800 to $2,200, as well as sourdough blueberry crumble muffins for $2,400.
Delighted by the enthusiastic response and the shift towards healthier choices, Clarke ensures every creation is made with meticulous care and patience.
The DoughJo Ja
Instagram: @thedoughjo.ja
Website: https://www.thedoughjoja.com/
Photos: Kimberly Clarke, Instagram/@thedoughjo.ja
The DoughJo Ja’s line-up of sourdough bread and blueberry crumble muffins now available at Loshusan Supermarket. (Photo: Kimberly Clarke)
Sourdough blueberry crumble muffins.(Photo: Kimberly Clarke)
Sharp cheddar loaf (Photo: Kimberly Clarke)
Article origin: https://www.jamaicaobserver.com/2026/07/23/enter-doughjo-ja/
