Business
BY JOVANNA AGUILAR
Knead Me Bakery specializes in sourdough and o ers a variety of favorites.
JOVANNA AGUILAR COMMUNITY IMPACT
Knead Me Bakery o ers standard pastries such as mu ns and cookies.
Knead Me Bakery is owned by husband and wife Anthony and Kristy Tamayo.
COURTESY KNEAD ME BAKERY
JOVANNA AGUILAR COMMUNITY IMPACT
Every morning before the sun rises and the “Open” sign at Knead Me Bakery lights up, co-owners Kristy and Anthony Tamayo begin making freshly baked breads in-house. The backstory What started as a part-time hobby, baking for family and friends, led the two to perfect their own sourdough recipe within six months, Kristy Tamayo said. With humble beginnings, the Tamayos began baking preservative-free baked goods in 2017 with a booth at The Courtyard Collective Farmers Market o FM 1488. At the time, Kristy Tamayo said they were the only booth o ering freshly baked goods and quickly built a clientele. After establishing themselves as Knead Me Bakery, Kristy Tamayo said she and her husband left their jobs in the medical eld to become full-time business owners. Though their business aspirations were interrupted during the COVID-19 pandemic, on Oct. 31, 2025, the two opened a brick and mortar in Shenandoah. Today, Kristy and Anthony Tamayo said they show their appreciation to the community every chance they get. Knead Me Bakery blends fresh bread, community in Shenandoah
Located in a cozy environment in Metropark Square, Knead Me Bakery is decorated with art created by locals including paintings and ceramics. In addition to supporting local artists, Knead Me Bakery partners with several local businesses by sourcing its honey, co ee and bread ingredients locally. From the oven Baked with eggs that come from pasture-raised, free-range hens, unbleached ours and old-fash- ioned oats, Kristy Tamayo said ours used are sourced from Barton Spring Mill in Austin. Sourdough avors range from favorites such as butter sourdough made with European butter, and the Harvest Brown made with honey and the bacon mozzarella, only baked on weekends. Kristy Tamayo said although they bake their bread daily, customers can conserve bread by freez- ing it. In addition to its sourdoughs, pastries o ered include mu ns, co ee cake, scones and cookies. While the majority of its menu consist of baked goods daily baked in-house, the bakery also o ers gluten-free options sourced from local bakery Navarro Gluten Free Bakery. To pair with its baked goods, Knead Me Bakery o ers a range of co ees made with co ee beans sourced from The Brew Group, including lattes, cappuccinos and at whites. In the near future, Kristy and Anthony Tamayo said they plan to expand their menu with sandwiches. Customers can also nd Knead Me Bakery’s baked goods at local places such as the Capital One Cafe at The Woodlands Mall and The British Choice o FM 1488 and FM 2978.
Customers can nd locally sourced products at Knead Me Bakery including jams.
JOVANNA AGUILAR COMMUNITY IMPACT
Knead Me Bakery o ers scratch made bread in Shenandoah.
JOVANNA AGUILAR COMMUNITY IMPACT
METROPARK DR.
45
D .
Shenandoah
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8920 Metropark Drive, Ste. 800, Shenandoah www.kneadmebakery.com
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THE WOODLANDS EDITION
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