What started as a sourdough hobby in a home kitchen has quickly grown into one of Arizona’s most distinctive artisan bread businesses. Founded by Colombian-born entrepreneur and U.S. Air Force veteran Andres Cano, Andres Candough DoughVine Bread is carving out a unique place in the Valley’s culinary scene by combining traditional breadmaking techniques with cultural influences and unexpected flavors.
For Cano, the business is the culmination of a major career shift, a tribute to his upbringing, and a way to create meaningful connections through food. After spending more than two decades in corporate America working in technology, focusing on sales strategy, business development and scalable growth, Cano made the decision to step away from that world and pursue something more personal.
Raised in a Colombian household where meals served as the centerpiece of family and community, Cano says his love of food and hospitality was shaped by his mother’s cooking and the traditions surrounding the table.
“Bread, for me, has always been more than food; it’s a connection,” Cano said. “It’s how we bring people together, share culture, and create something meaningful. What started as a hobby has become a way to honor where I come from while building something for the community around me.”
Founded in October 2024 in Laveen, Andres Candough DoughVine Bread has experienced rapid growth in a relatively short time, serving more than 600 customers during its first year while building a loyal following both online and through community events and collaborations. Today, the bakery proudly operates as both a veteran-owned and Latino-owned business centered around three core values: love, community and bread.
While traditional sourdough techniques remain at the foundation of the business, many of the bakery’s signature creations draw directly from Colombian and Latin American culinary traditions. The bakery currently offers more than 14 varieties of artisan sourdough, including Colombian-inspired loaves featuring chorizo, cheese and spices, as well as guava and cheese bolillos inspired by the beloved Colombian sweet bocadillo. Mexican bolillos made with masa madre and handcrafted sourdough tortillas further reflect the bakery’s cross-cultural influences.
In just over a year, Andres Candough DoughVine Bread has expanded beyond direct-to-consumer sales into collaborations with several notable chefs and hospitality brands throughout the Valley. Partnerships have included work with Chef Stephen Jones, Chef Erik Pineda of Requinto Phoenix, and Chef LT of Chilte.
The business has maintained the grassroots feel that helped it gain momentum in the first place. Through local pop-ups, social media engagement, and direct customer relationships, Cano continues to build the brand. The bakery’s growing online following, including its active Instagram community, reflects an interest in the product and the larger story behind it. For Cano, that sense of purpose remains central to everything the business represents. Learn more on Instagram @andres_candough.
