September 1, 2017 • Seaside Signal • seasidesignal.com • 7A
From wholesale to retail
Dough Dough Bakery opens in Seaside
By Luke Whittaker
Dough Dough Bakery
EO Media Group
ate-night baking marathons
and early morning deliveries
are nothing new to Jonathan
Hoffman, 35, and Alex Brandon, 31.
Over the past five years, their busi-
ness “Dough Dough Bakery” has
been steadily supplying pastries to
several hotels and coffee shops from
Astoria to Manzanita as a wholesale
bakery. On June 15, they officially
opened a retail location at 8 North
Holladay Dr., in Seaside.
L
Surfcrest Market origin
It all started with a case of scones
at the Surfcrest Market in Cannon
Beach.
“The Surfcrest Market helped me
get to where I am,” Hoffman said.
“They let me develop my product.”
It was during those early years
that Hoffman said the market pro-
vided a launching point for his pas-
tries and spared the high upfront
costs of renting his own space else-
where. As the exposure and demand
for the baked goods grew, so did the
necessary space to keep the pace,
which prompted the search for a re-
tail location. They settled on 8 North
Holladay Dr. in Seaside where all
the goods are now made fresh from
scratch daily. Less than a month into
their new location, business has be-
gan to pick up.
“On a regular day we send out
eight dozen pastries at the mini-
mum,” Hoffman said.
Their schedule is based around
having fresh baked goods available
each morning for delivery and the
LUKE WHITTAKER
A chocolate tahini roll from Dough
Dough Bakery.
store. Some days start at 11 p.m. for
Hoffman and Brandon, and often
don’t end until 8 a.m. in the morn-
ing. They also take custom orders
for events and local customers.
“A lot of it depends on the tourist
season,” Hoffman said.
The annual Sandcastle Contest in
Cannon Beach on Saturday, June 17,
drew an order for nine dozen scones
and three dozen muffins. Sleepy
Monk Coffee Roaster in Cannon
Beach, Human Bean in Warrenton
and Seaside and Brew 22 in Seaside
are among their steadfast custom-
ers that stretch from Astoria to Ne-
halem.
“Brew 22 was the big spark,”
Hoffman said. “He (owner Jeff
Dunn) was the first drive-through
coffee business that picked us up.
Ever since then things have just
went through the roof.”
The growing popularity of the
pastries led to Hoffman and Bran-
don to seek a bigger space than the
market could offer.
“We just outgrew the space,”
Hoffman said. In April, they secured
a 1,400 square-foot spot at 8 North
Holladay in Seaside. They believe
Taxpayers can expect a
‘kicker,’ economists say
By Claire Withycombe
Capital Bureau
SALEM — State econ-
omists say nearly $464
million will be returned to
taxpayers next year, after
income tax collections were
higher than expected.
Oregon operates on two-
year budget cycles. The
most recent biennial cycle
concluded in June.
When income tax collec-
tions exceed projections for
the state’s budget period by
more than 2 percent, state
law requires that the mon-
ey be returned to taxpayers,
a phenomenon called the
“kicker.”
Since the state has col-
lected about 2.7 percent
more than predicted in May
2015, about $463.5 million
will be returned to person-
al income taxpayers during
next year’s tax filing period.
A similar “kicker” rule ap-
plies to corporate income tax-
es, except the excess is kept
and set aside for education
funding. Corporate excise
taxes ended the biennium at
about $111 million more than
the close of session forecast.
Wednesday’s
forecast
was the first after the con-
clusion of a long legislative
session where revenue was
a key point of contention
between legislators who ad-
vocated for restructuring the
state’s tax system to boost
revenue and those who
wanted to cut costs.
State Senate Minority
Leader Ted Ferrioli, R-John
Day, argued in a statement
that the strong forecast and
the expected “kicker” in-
dicated that a sales tax on
corporate sales — one of
the main concepts raised by
Democrats this session —
was unnecessary.
“To me, this forecast sig-
nals two things: first, that we
do not need a gross receipts
sales tax, as our budget is
in balance and our econo-
my is producing surpluses,”
Ferrioli said, “And second,
Oregonians will have larger
refunds or lower tax bills
which will act as a further
economic stimulus.”
In the next biennium,
which began July 1 and ends
June 30, the “kicker” will
mean a slightly lower gen-
eral fund revenue outlook,
but will likely be offset by a
robust lottery sales forecast,
new legislation and higher
ending balances, state econ-
omists said.
While Oregon’s econom-
ic growth has slowed from
previous levels, overall, the
state’s economy is still per-
forming well.
“Our growth still looks
great compared to the typi-
cal state,” said State Econo-
mist Mark McMullen.
LUKE WHITTAKER
Dough Dough Bakery owners Alex Brandon, 31, and Jonathan Hoffman,
35, opened their retail location in Seaside after providing pastries whole-
sale for the past five years. “The products I used to deliver to people, I now
get to show off in a case,” Hoffman said.
the building was once a drugstore,
as evidenced by the 1920s-era phar-
macy shelves.
“It was a drug store called ‘Holi-
day Drug’,”’ Brandon said. “It’s part
of the original Gilbert District.”
They called on friends to help pre-
pare the space before a grand-open-
ing party on Thursday, June 15.
“We had a lot of friends come at
the last minute and help us whip it
into shape,” Hoffman said. “The last
hour went from sawdust everywhere
to looking nice.”
They have been completing the
work in phases. The next will in-
clude kitchen upgrades so they
can add soup and sandwiches to
the menu. Phase three looks to add
a wine bar and possibly tapas —
Spanish-style appetizers.
“We plan to get a liquor license
so we can serve beer and wine
during the day,” Hoffman said.
Learning from local
culinary legends
Hoffman’s formal culinary edu-
cation came from Scottsdale Culi-
nary Institute in Arizona, but he also
learned hands-on working alongside
the late Jimella Lucas and Nanci
Main, founders of The Ark, once a
famous restaurant in Nahcotta.
“I was afraid to make a Hollanda-
ise sauce,” Hoffman said. “I learned
how from Jimella.”
A fresh culinary school graduate
at the time, he learned secrets from
the seasoned vets.
“Nanci is an amazing entertain-
er,” Hoffman said. “To see her inter-
act with customers taught me a lot.”
While working on the Peninsula,
Hoffman was further influenced by
Bailey’s Bakery & Café in Nahcotta.
“I fell in love with her scone,”
Hoffman said describing the pastry
Seaside Community and Se-
nior Commission, 10 a.m., Bob
Chisholm Community Center,
1225 Avenue A.
Seaside Library Board, 4:30
p.m., Seaside Public Library,
1131 Broadway.
Seaside Planning Commis-
Dr. Kathleen
Flewelling takes
her patients
down a natural
path
By Eve Marx
For Seaside Signal
The first thing you notice
entering A Natural Path is
the serene and friendly atmo-
sphere. Dr. Kathleen Flewel-
ling or “Dr. Kat” as her clients
call her, did her residency in
family medicine and has in-
deed created an environment
that is warm and inviting.
There is a child-friendly wait-
ing area, a pitcher of Brit-
ta-filtered water, and a great
selection of magazines, all of
them current. Offering a com-
bination of alternative and
conventional care, Flewelling
is a graduate of the National
College of Naturopathic Med-
icine in Portland. She says,
“True healing and disease pre-
vention comes from a healthy
lifestyle. ”
She opened this office in
July after being in practice
in Seaside since 1998. She
is a specialist in the manage-
ment of menopausal issues,
and most recently, genomic
medicine. “I do annual gy-
necological exams, and treat
hormone and thyroid issues
as well as general health prob-
LA GRANDE —
At the close of spring
term, 458 Eastern Or-
egon University stu-
dents qualified for the
dean’s list. These stu-
dents maintained a GPA
of 3.5 or higher while
completing at least 12
hours of graded course-
work during the term.
Gary Lucas of Seaside
earned that distinction.
Wednesday, Sept. 6
Seaside Improvement Com-
mission, 6:30 p.m., City Hall,
989 Broadway.
Gearhart City Council, 7 p.m.,
City Hall, 698 Pacific Way.
Seeing a whole new side
Opening a retail bakery was nev-
er their intention, but Hoffman and
Brandon have both found a new ap-
preciation after their first few days in
business.
“The products I used deliver to
people, I now get to show off in a
case,” Hoffman said.
“It’s the satisfaction of getting to
hear what people think,” Brandon
added.
EVE MARX/FOR SEASIDE SIGNAL
Dr. Kathleen Flewelling, N.D.,
in her Seaside office.
lems. I have hormone kits you
can do in the privacy of your
own home.” In Oregon, natu-
ropathic physicians can order
diagnostic and screening labs,
specialty labs, and prescribe
many prescription medica-
tions. Naturopathic physicians
counsel patients on health,
lifestyle, nutrition, medica-
tions and supplements. Phy-
sician brand supplements are
available in her office. She is
not able to prescribe medical
marijuana. She accepts the Or-
egon Health Plan. Questions
about other insurances accept-
ed and payment policies are
referred to Wendy Stafford,
her office manager of 10 years.
Since moving to her new
location, Flewelling hopes to
bring in a lab for diagnostic
testing and screening blood
work.
“Many people do not like
to go to the hospital lab and
there is no independent lab
in south Clatsop County,”
she said. “I’m also hoping to
bring in more physicians and
an acupuncturist.”
Flewelling is originally
from Iowa. She married an
Oregon guy. A year into tra-
ditional med school, she had
an epiphany, deciding naturo-
pathic medicine was more to
her liking.
Her most basic advice to
patients seems very sane. On
the subject of diet, she recom-
mends chewing food well and
eating meals in a relaxed state
and around the same time ev-
ery day. A good diet includes
at least three servings of veg-
etables a day, and high quality
protein such as fish and nuts
and seeds, as well as fresh
fruit and whole grains. She is
an advocate of drinking loads
of water; “Try drinking half
your body weight in ounces
per day,” she suggested. “Add
an additional 2 cups of water
for every cup of alcohol or
coffee you drink.”
Getting enough sleep is
important, she said, a hot top-
ic since so many people claim
to sleep poorly. Flewelling
advises going to bed before
11 p.m. and getting out of bed
immediately upon awakening.
“Having trouble sleeping?
Turn off your screens at least
30 minutes before going to
bed.” She is a practitioner of
intentional breathing, which
she says is an excellent way
to stay calm and relieve stress.
“Focus on breathing down
in your belly; let it expand
on the inhale, and relax on
the exhale,” she said. “Inhale
deeply and exhale slowly un-
til all the air is gone. Do this
several times a day for a total
of at least 100 deep and inten-
tional breaths.”
A reporter asked Flewel-
ling what she thought about
the popular fad of drinking a
tablespoon every day of un-
filtered apple cider (the most
popular choice is Bragg’s) as
an internal cleanser and pos-
sible diet aid. She seemed re-
luctant to endorse it as a tech-
nique for weight loss.
“What it does do is acidify
the stomach so that it produc-
es its own hydrochloric acid,”
she said. From a naturopathic
standpoint, that is enough of a
benefit to warrant the practice.
Fair warning, the taste is very
strong and it can feel like it’s
burning going down.
“It’s fine to dilute it in a
glass of water,” Flewelling
counseled.
Flewelling is a smiling
person, which also sums up a
lot of her philosophy how to
live a happy, healthy life.
“Have fun and laugh every
day,” she said. It looks like
she’s taking her own advice.
Flewelling is located at
1256 Avenue D, Seaside,
503-738-5859.
SEASIDE WELLNESS CENTER
Thursday, Sept. 7
Thursday, Sept. 14
Seaside Parks Advisory Com-
mittee, 7 p.m., City Hall, 989
Broadway.
Seaside Convention Center
Commission, 5 p.m., Seaside
Civic and Convention Center,
415 First Ave.
Seaside City Council, 7 p.m.,
City Hall, 989 Broadway.
Mental Health Therapy
Children, Adolescents, and Adults
Julia Weinberg PhD LPC
Tuesday, Sept. 19
IS SPONSORING A
WORKSHOP FOR TEENS!
Seaside Planning Commis-
sion, work session, 6 p.m., City
Hall, 989 Broadway.
Led by Michelle Moore
CEO Empowered Focused Self-Defense
Monday, Sept. 11
Expires 9/8/17
EOU spring
dean’s list
sion, 6 p.m., City Hall, 989
Broadway.
produced by owner Jayne Bailey and
baker Bob Kelim. Although tempted,
Hoffman resisted asking Bailey about
her ingredients, but instead started a
process of reverse engineering to come
up with his own original scone recipe.
“I’ve taken Jayne (Bailey) some
scones and she really liked them,”
Hoffman said adding that his variety
is “totally different” but was initially
inspired by Bailey.
‘Dr. Kat’ opens new office in Seaside
MEETINGS
Tuesday, Sept. 5
JONATHAN HOFFMAN, 35,
co-owner
ALEX BRANDON, 31, co-owner
PHONE: (503) 440-2918
ADDRESS: 8 North Holladay
Dr., Seaside
HOURS:
Sunday
7 a.m. – 5 p.m.
Monday
7 a.m. – 5 p.m
Tuesday
7 a.m. – 5 p.m.
Wednesday 7 a.m. – 5 p.m.
Thursday
7 a.m. – 5 p.m.
Friday
7 a.m. – 5 p.m.
Saturday
7 a.m. – 5 p.m.
September 9, 2017 • 10:00-2:00
Mary Blake Playhouse
1218 Avenue A, Seaside
• Learn personal awareness and develop confi dence.
• Gain assertiveness skills and increase personal power.
• Learn how to recognize and deal with potential threats.
• Discover how to keep predators from choosing you.
• Learn verbal and low-impact physical techniques to
protect yourself, if needed.
PLEASE CALL TO SIGN UP!
BRING A FRIEND!
$30/person or 2 people for $50
Limited number of spaces, call soon!
Must pre-register.
503-717-5284