![]() ![]() ![]() They refer to furtive things and secrets that they want to stay hidden. They give hints of the beginning or ending of stories in which the viewers are supposed to imagine themselves. Their innocent faces contrast the partly gloomy stills, which uncover suspicious situations without revealing the suspects. The portraits show teenagers in situations that expose them as contemplative, vulnerable individuals. The combination of familiar and strange events creates an oppressive tension that not only occurs in the portraits, but also in the still lifes. We notice traits we can't explain although they have been a part of our own personality before. We witness a world we once knew and now lost contact of. After all, our own extensive experiences do not always make us birds of a feather. ![]() We helplessly realize that access to the world of the youth - and sometimes even our kids - is often surprisingly restricted. Today, all this seems far away even though most of us have hardly ever experienced more intense times of excessive self-reflection. Adolescence, the loss of prolonged innocence and the desire to belong and to be different at the same time, seems to be an unconquerable obstacle in the journey of discovering our identity. No period in life is so comprehensively enriched with emotions, frustration and high expectations as the stage between our youth and adulthood. Sub Rosa reminds us of a time, a stage in one's life which could not have been more intimate, and nevertheless exists as a romanticized blur in our mind today. In 2014, Dogu and his sister earned a StarChefs Rising Star Artisans Award for their work at Sub Rosa.Sub Rosa invites us to recollect. Hoping to spread his ideas and encourage bread education, Dogu is in the process of creating a lodging space in order to support stagiers and traveling bakers. As an exemplar for the baking community, his long-term goals include researching and re-presenting lost lineages of breads and baking techniques from Anatolia and the Fertile Crescent and to collaborate with chefs, farmers, breeders, and historians to create a bread culture rooted in tradition but open to innovation. Dogu works directly with farmers to grow heirloom varieties of wheat, rye, and corn, which is then stone milled in-house and incorporated into the shop's breads and pastries. In 2012, Dogu opened Sub Rosa Bakery in Richmond, Virginia, with his sister, Evin, who is the bakery's pastry chef, co-owner, and general manager. Although he originally pursued a career in education, Dogu eventually made his way to bread, baking out of his father’s restaurant using a wood-fired pizza oven and teaching himself the skills and craft of bread baking. Evrim Dogu's Turkish parents instilled a love of bread in him from an early age, sharing their culture in which bread is a part of daily life and where every neighborhood has a bread bakery that turns out dark, crisp loaves twice a day. ![]()
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January 2023
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