After friend Eric V. shared some homemade English muffins with us (my husband, Ross and I) in 2017, we started baking them ourselves because his were so delicious, and unlike anything we ever tasted before. For the winter holidays, we gave them as gifts to our families, and they had the same reaction as we did--which was “these English muffins are amazing!”
Having been already looking to start my own business, I soon thought, “How about an English muffin company?” So, over the course of four months, Ross and I developed three English muffin varieties (known today as Vegan Sourdough ‘Original White,’ ‘Whole Wheat,’ and Vegan Sourdough ‘Cinnamon Swirl’) and sampled 600 bags to everyone we knew. From their invaluable feedback, we tweaked our recipes and improved our baking process. Since, in 2019, we released our new variety, Vegan Sourdough ‘Multigrain.’
Our biggest break came when with Susan O’Keefe’s encouragement, mentorship and support, she began selling them in her renowned local bakery, Baked by Susan, located in Croton-on-Hudson, NY. From the start, Baked by Susan customers were buying them out, and we were baking more for her each week.
Because of our success at Baked by Susan, we were encouraged to seek out additional retail partners and participate in several Westchester County-area farmers’ markets. Since expanding our new production facility in 2019, Dam Good™ English Muffins are available at various retail locations in the NY-Metro area, Community Supported Agriculture (CSA) distributors, Fresh Direct, Field Goods, Headwater Food Hub, Hudson Milk Company, as well as on our website.
Denise & Ross Weale (both graduates of Johnson & Wales University, College of Culinary Arts, 1989, 1985, respectively)