The concept, called Dough Baby<\/a>, was a mere side gig designed to earn extra money. Two years and four months later, Dough Baby now stands as a brick-and-mortar on McCullough Avenue in Olmos Park.\u00a0<\/p>\n \u201cMany of our market customers have found their way to the store in Olmos Park,\u201d said Fitch, a veteran chef who has worked in kitchens at Biga on the Banks<\/a> and Rosario\u2019s<\/a>. \u201cIt\u2019s not quite as busy as the farmer\u2019s market but it\u2019s doing very well.\u201d<\/p>\n The shop is open Wednesday through Monday from 7 a.m. until 2 p.m. and is closed on Tuesdays. The farmers market pop-up at Pearl remains open on Saturday and Sunday from 9 a.m. until 1 p.m.\u00a0<\/p>\n The Olmos Park menu includes zucchini bread, quiche, baby cakes, cookies, coffee, tea, and, of course, cinnamon rolls and 11 different kolaches, ranging from the Cubano to the sausage, jalape\u00f1o and cheese.\u00a0<\/p>\n The Italian muffuletta \u2014 pepperoni, salami, ham, prosciutto, provolone, olive salad and pistachio cream \u2014 is the go-to order for customer Stephen Kinsley.<\/p>\n \u201cThe taste is incredible,\u201d he said. \u201cThe meats are moist and it has the right mixture of olive in it. The bread is so fresh you could put anything in it and it would be amazing. I get the muffuletta three out of five times. And if I don\u2019t get it, it\u2019s because they\u2019re sold out.\u201d<\/p>\n Kinsley became a regular at Dough Baby after it opened March 2, 2024 at Pearl.\u00a0<\/p>\n \u201cThe bright colors are what drew us to the tent,\u201d he said. \u201cIf you are not there early, you probably are not going to get the pick you want. It is literally one of the busiest vendors. There are always 15 to 20 people in line.\u201d<\/p>\n Fitch grew up in a family that moved where her father\u2019s career in oil took them: to England, Paris, Mexico City and the Dominican Republic. She moved to San Antonio in eighth grade and graduated from Churchill High School.<\/p>\n \u201cDad loved to cook and mom loved to cook,\u201d she said. \u201cWe spent a lot of time cooking. That was our entertainment.\u201d<\/p>\n She found work at the original Biga on the Banks on Locust Street, doing salads and appetizers.\u00a0She moved to desserts at Biga and later became a pastry chef at Bliss and Rosario\u2019s.\u00a0<\/p>\n Fitch later ran the Peach Cafe in Boerne for 15 years and managed Pearl Farmers Market for eight years. After leaving Pearl, an idea formed. Why not open a pop-up at the farmers market? Friends had said Fitch\u2019s kolaches were the best they\u2019d ever tasted.<\/p>\n A business plan was devised, a commercial kitchen was leased and a pop-up opened.<\/p>\n \u201cThe first day, we sold out in one hour in a four hour market,\u201d Fitch said. \u201cI had two little KitchenAid mixers. We just kept growing and growing and building relationships with our customers.\u201d<\/p>\n Elevated flavors from the pop-up drew long lines.<\/p>\n \u201cWe use organic flours, grass-fed butter, the highest ingredients,\u201d Fitch said. \u201cPeople know. They can taste the difference. That\u2019s why they stand in line and wait for us. \u2018Are you ready to open?\u2019 And we run out.\u201d<\/p>\n At Olmos Park, the pace is less hectic but the atmosphere remains upbeat, the energy strong.<\/p>\n \u201cI\u2019ve never met a group of people who seem to be happier at their job,\u201d Kinsley said. \u201cThey treat everyone unbelievably.\u201d<\/p>\n No one is more surprised by Dough Baby\u2019s evolution from pop-up to brick-and-mortar than Fitch, the always moving, ever-smiling, hustling entrepreneur.<\/p>\n \u201cThis is not how I thought the latter part of my life would go,\u201d she said. \u201cI think I wear people out. I can just be on my feet all day. I\u2019ve done it my whole life. It\u2019s work but it\u2019s not work. I have a great time.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Success did not come overnight for Nancy Fitch. It came within 60 minutes. It took all of one…\n","protected":false},"author":3,"featured_media":936372,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5133],"tags":[5229,30658,89981,67809,377289,377290,24546,226900,377291,7202,7203,358,7453,3187,7815,67,586,132,5230,68,2969,20705],"class_list":["post-936371","post","type-post","status-publish","format-standard","has-post-thumbnail","category-san-antonio","tag-america","tag-bakery","tag-biga-on-the-banks","tag-bliss","tag-dough-baby","tag-nancy-fitch","tag-pearl","tag-pearl-farmers-market","tag-rosarios","tag-san-antonio","tag-sanantonio","tag-texas","tag-top-story","tag-tx","tag-typedaily","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa","tag-wc-750-1000"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116923550535766638","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/936371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=936371"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/936371\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/936372"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=936371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=936371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=936371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/DoughBabyBakery_KolachesCinnamonRolls_OlmosParkStore_SmallLocalWomanOwnedBusiness12_07.06.2026_Amber.jpeg\")
Customers place an order at the counter inside the Dough Baby brick-and-mortar store location in Olmos Park on July 8, 2026. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/DoughBabyBakery_KolachesCinnamonRolls_OlmosParkStore_SmallLocalWomanOwnedBusiness14_07.06.2026_Amber.jpeg\")
Dough Baby\u2019s menu offers a variety of staple and seasonal kolache flavors offered at $6 or $7 each. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/DoughBabyBakery_KolachesCinnamonRolls_OlmosParkStore_SmallLocalWomanOwnedBusiness15_07.06.2026_Amber.jpeg\")
Dough Baby owner and pastry chef Nancy Fitch, right, and staff member Shelley Grieshaber work front of house at the new bakery store in Olmos Park on July 8, 2026. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/DoughBabyBakery_KolachesCinnamonRolls_OlmosParkStore_SmallLocalWomanOwnedBusiness07_07.06.2026_Amber.jpeg\")
A classic Homemade Texas-sized Cinnamon Roll with cream cheese frosting from the Dough Baby menu. Credit: Amber Esparza \/ San Antonio Report<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/07\/DoughBabyBakery_KolachesCinnamonRolls_OlmosParkStore_SmallLocalWomanOwnedBusiness05_07.06.2026_Amber.jpeg\")
A customer scans the Dough Baby menu before ordering at the brick-and-mortar bakery location in Olmos Park on July 8, 2026. Credit: Amber Esparza \/ San Antonio Report<\/p>\n