Dough! New Fort Mill bakery opens

Donna K. BritschJune 18, 2008 

Mark Daubenspeck pulls loaves of artisan bread from the oven.


After 10 years in the banking industry, Mark Daubenspeck of Tega Cay decided what this area needs is fresh, hot artisan bread. Thus, he brought the first Breadsmith bakery in the state of South Carolina to the township.

The local franchise held a grand opening Monday in the Gateway Commons shopping center on Hwy. 160 West.

Daubenspeck and his wife, Lisa, have been baking bread, rolls, and sweet treats in the four-ton stone hearth oven to give residents a taste of their business venture. Nearly a week before the bakery opened, employees fanned out across Fort Mill offering bags of free samples.

The family-run business includes signature breads, specialty breads for each day of the week, rolls, sweets, pizza dough, and even dog bones without preservatives. Dilworth Coffee, gourmet spreads and bread oils also will be available.

Mark Daubenspeck spent three weeks at Breadsmith's bakers school in Wisconsin. With the help of his wife and their teenage children, Brian and Lindsey, he bakes the breads from scratch daily.

"We plan to be very community oriented, so we decided to give all the proceeds from our first day of sales to Victory Sports, a Christian-based charity for kids," he said.

"We also will donate bread daily to local organizations serving those in need."

Breadsmith will be open six days a week. Signature breads include sourdough and whole wheat. The bakery also offers sweet rolls, coffee cakes, dinner rolls and croutons along with a variety of specialty breads, such as soft crust country butter top, apple pie bread, cheddar jalapeno sourdough, Tuscan herb formaggio, rosemary garlic ciabatta and pepperoni bread.

Nutritional facts and information about the many baked goods are available at

The store is open Monday through Fridays 6:30 am to 6 p.m. and Saturdays from 7 a.m. to 4 pm. For information or to pre-order, call 547-3900.

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