A look inside Sub Rosa Bakery’s rebuild, using a fire as an opportunity for change

Dec 17, 2025 - 21:25

0 0

A look inside Sub Rosa Bakery’s rebuild, using a fire as an opportunity for change

RICHMOND, Va. – Sub Rosa Bakery is ushering in a new era as they reopen more than one year after a fire, with the owners turning an unfortunate event into an opportunity for change.

One of the owners, Evin Dogu, called the process “stressful” when interviewed in May 2024. But seven months later, the bakery is welcoming customers again, and Dogu seems like a weight has been lifted off of her shoulders.

Dogu said the soft opening event that happened before the actual opening, “couldn’t have gone smoother.”

The fire happened in November 2024, right before the Thanksgiving holiday. At around 6:30 a.m., staff were preparing to open at 8 a.m. when a man, who Dogu believes was an off-duty police officer, got everyone’s attention by pointing toward the roof and alerting them about the fire.

The bakery mainly suffered water and smoke damage.

Credit: Sub Rosa Bakery

“Our reaction was shock and you know, just sadness,” Dogu said.

This wasn’t the first fire the bakery experienced. Just three or four months after opening in 2012, the bakery suffered a fire caused by a cigarette.

The rebuild process began with getting a new roof. By May 2024, the bulk of the work was underway in the main area of the bakery.

Much of Sub Rosa’s classic design remains, as the pastry case and espresso machine were preserved. The general layout is still the same as well, with seating areas near the front windows and larger communal tables in the main section of the bakery.

Although the bones of the bakery rose from the ashes, a lot has changed. The floors are refinished. Originally, Dogu was hoping to keep the previous wood floors, but they had been sanded several times and were too thin.

The area behind the bar has also been upgraded.

Credit: Lindsey West, 8News

“We’re still going to sell bread, but we’re going to have kind of a display that brings the bread out more,” Dogu said.

The bakery is going electric, doing away with its wood-fired branding, which Dogu said is the biggest change after the fire. The new electric oven was shipped from Italy and has four levels. It is also not as wide as the wood-fired oven, giving staff more room to move around.

Credit: Evin Dogu

“We looked at this as an opportunity, the only opportunity ever to change our heating source,” Dogu said.

Dogu said the oven can still make all of the customers’ favorite breads and pastries. Now, staff will be able to set the temperature, which they couldn’t do before.

At the soft opening, Dogu said, “The oven is working great. Some kinks to figure out. There’s just some troubleshooting we’re still working on.”

Customers will also notice 1,000 hand-painted tiles behind the bar and along the walls. Dogu said they were painted by her friend and former customer.