Co. Dough Brings Sourdough to the Masses

Sourdough cinnamon buns at Co.Dough in Newport.

There’s something about Newport and going viral. First it was The Nitro Bar, the coffee shop that started with a rickety cart and a maxxed out credit card. The shop now has hundreds of thousands of followers and customers from all over flying in just to try their Instagrammable beverages.

Five minutes from Nitro’s Thames St. location is the most recent viral sensation to come out of Newport, Co. Dough. The all-sourdough bakery, located inside The Market on Broadway, has seen a spike in social media numbers themselves, 25.1 thousand followers to be exact. The star of Co. Dough is their sourdough cinnamon buns, which are plastered all over their social media feeds. A quick search for the shops Instagram or TikTok turns up hundreds of videos of influencers and foodies alike filming themselves visiting Co. Dough and consuming its viral pastries.

“I just drove four hours to get this viral cinnamon bun, let’s go see if it was worth it,” writes one Tiktoker. Despite the drive and usual twenty-minute wait in line, the consensus from this user was similar to all other videos posted about the shop, it was, in fact, worth the trek.

As someone who has grown up with social media for majority of my life, I’ve lived through and experienced first-hand countless “viral” sensations and moments. Some have staying power and some, unfortunately, don’t. What I’ve learned is that the secret to a viral sensation’s success is not complicated but rooted in a very simple fact; you can’t keep up the buzz if your product is simply not good. Businesses have survived long before social media existed to get their name out to the masses with only a few clicks. Without the promise of an enjoyable experience, no business will survive, even with the help of social media.

“While we’re getting bigger and bigger, we’re keeping with the same mentality we had at the start that prioritizes quality,” says Co. Dough owner Courtney Brockwell. “We still want everything we put out to be up to our standards.”

The 28-year-old Connecticut native is shocked at the response her entrepreneurship endeavor has received.

“I still get so emotional when I see the line out front,” says Brockwell. “It still hasn’t hit me that all these people are coming for something I’ve created. It feels like the universe was working with me and put me in the right situations, in the right places at the right times, and like the right people tasted at the right time.”

Brockwell opened Co. Dough as a brick and mortar inside the Market on Broadway in July of 2025, after taking orders out of her home since 2023. Having graduated from the University of Rhode Island with a Bachelor of Business Administration, Brockwell always knew she wanted to own a business, but wasn’t sure what that business would be.

“Then I started making sourdough as a Covid hobby. Once I realized the amount of things that could be made with sourdough I really locked in,” says Brockwell. “My full-time job just became researching sourdough and perfecting recipes.”

While the cinnamon buns are what Co. Dough became famous for, the shop offers other sourdough treats. Donuts, bread loafs and brioche buns are also on the menu, with gluten free options available for select items. The pastries are nut free and taste testing more allergen friendly recipes is frequent. Brockwell, being very conscious of her health, was drawn to sourdough for its gut health benefits.

“If you’re going to eat something that’s not really good for you, the ingredients might as well be beneficial,” says Brockwell cheekily. “I always try to think about those with allergies. I want the space to be as inclusive as possible.”

The shop has grown from just Brockwell to now employing over eleven staff members, some of whom were customers Brockwell had met when they visited the shop who later quit their full-time jobs to join Co. Dough. Brockwell’s mom has been working behind the counter since the shops opening in July, greeting customers with pride at what her daughter has created. A huge part of Brockwell’s mission is to create an environment her employees feel proud to work in, with a huge emphasis on employee appreciation.

“Even though I own the business, I don’t want this seniority or toxic energy,” says Brockwell. “That was a driving factor in wanting to be a business owner, wanting to change the way we run these corporations, especially how we run businesses in the food industry.”

All the products at the bakery are sourdough, which means the baking process is anything but simple. The sourdough must be fed daily and kept at a certain temperature. According to Brockwell, it’s all about control and timing, which is why she has such a hard time passing the sourdough making reigns off to her employees.

“There are so many variables when it comes to making sourdough that training people is nerve wracking,” says Brockwell. “I’m the person who created these recipes and has been doing it for so long that I always just blame myself if something goes wrong. I always think, ‘oh I probably didn’t teach them that right.’”

This level of perfection has only increased as the shops notoriety has. With long lines comes long wait times, and Brockwell is aware that customers could be giving their business elsewhere. The Co. Dough experience starts in line, which is why Brockwell has plans to implement more interactive experiences while customers wait.

“We’re working on making the line-waiting experience more enjoyable,” says Brockwell. “We appreciate our customers more than anything because without them, none of this would be possible. They deserve to enjoy the whole experience, from start to finish.”

Despite the long lines, Co. Dough never reaches a limit. The baking team works throughout the day to keep shelves stocked with fresh buns so if the shop runs out, they just bake more. As of right now, there are no caps, in large part because of all the customers who drive hours just to try a bun. Brockwell has increased production to ensure that the shop can meet the now incredibly high demand. The shop has gone from selling a couple dozen items a day to now selling in the thousands.

While the shop is doing well at its current location, some big plans are in the works to expand Co. Dough. The plan is to stay in Newport, with Co. Dough aiming to have another location under its belt before summer.

Judging by the growing social media following and constant lines, that second location seems like a necessary addition. So, for those worried about making the drive only to be disappointed by another social media one hit wonder, fear not. Co. Dough has what it takes to continue being in the spotlight, and Brockwell reaffirms the shops mission to provide quality baked goods no matter how big they get.

“We fully intend to keep giving people the same bun they’ve always had and loved,” says Brockwell. “It’s hard with baking to be consistent, but that’s always going to be our biggest goal. To stay consistent and to exist for the customers.”

To find out more information about the shop, click here.