DR. EMMASE ADAMS

Founder/Baker

I’m Dr. Emmase Adams, a scientist at heart with a passion for creating delicious, wholesome baked goods for my family, now making them available to the public. My work as a Research Biostatistician over the past 12 years spans both academia and healthcare. While my career in science has been rewarding, my curiosity about the determinants of health, particularly in relation to what we consume, has always been close to my heart. I often experiment in the kitchen, reducing unhealthy ingredients and, at times, replacing them altogether with healthier options. That’s why I decided to combine my expertise in research with my passion for food to start this bakery and café. My goal is to bring a fresh approach to the bakery industry, creating healthy, preservative-free, health-boosting treats that not only taste great but are also better for you. Through Una Dough OO, I’m excited to share my journey of blending science and food to make baked goods that truly nourish the body and soul. Below is how Una Dough OO was born.

How Una Dough OO Came About

Una Dough OO Cakes and Pies came to life during a creative moment. Creativity has always been a part of me. I tend to get lost in my ideas, constantly thinking up new things. I was working on a completely different project when my mind wandered, and I realized, "Why not turn my love for cooking and baking into something real?" The name came to me after what I consider the shortest brainstorming moment for me—Una Dough OO (Nigerian pidgin language), which is a way to say "well done" to everyone out there doing their best. It felt right, so I dove in and registered the business right away. And just like that, Una Dough OO Cakes and Pies was born.

I immediately started creating my recipes and knew I had to experiment a few times to perfect them. I didn’t realize what I was about to discover by consuming my own baked goods versus store-bought ones. After eating store-bought baked goods like bread, cakes, and the like, I would feel sluggish, bloated, constipated, hungry again, and my energy would crash for the rest of the day. My body felt off, like something wasn’t quite right, and I would seemingly gain weight overnight. Honestly, this made me shy away from eating baked goods and only eat them on occasion.

For the longest time, I thought the gluten in the products was the reason I felt off. Many years ago, I self-diagnosed as gluten-sensitive and having celiac disease. In addition, my allergy doctor told me after an allergy skin test that I am allergic to “mother nature.” With all this in mind, I never thought that feeling sluggish, bloated, and other symptoms from eating store-bought baked goods were related to preservatives. I found out by accident. While experimenting to perfect my recipes for bread and cakes and working on nutritional facts and ingredient labels for my products (labels are mandatory with a cottage food license), I paid close attention to the ingredients in store-bought bread. I was dumbfounded after reading different bread labels and seeing all the preservatives added to the products.

As a researcher, I was curious about the effects of these preservatives on humans. What I found suggested nothing to worry about—they made it seem like the amounts used are too small for any significant effects on humans—but now, I know better.

Before my discovery, I had settled on two types of bread improvers and enhancers (Calcium Propionate and Dough Conditioner, which contain multiple preservatives), but that was about to change very quickly. At first, I added these preservatives, but then I began removing them and documenting the effects on shelf life (before the bread grew mold) without realizing they also had an effect on my body, physically and mentally. I started noticing that I felt sluggish, bloated, and had low energy whenever I ate my products that contained Calcium Propionate and Dough Conditioner—just like how store-bought baked goods made me feel. So, for several weeks, I made bread without preservatives, bread with just Calcium Propionate, and bread with only the Dough Conditioner. I felt fine with the products without any preservatives. I would even forget that I had eaten bread that day, unlike before, when I would feel hungry quickly, lazy, and just completely off. This happened several times before it dawned on me that preservatives were not good for the body, both physically and mentally.

I also noticed that the shelf life for my experimental bread with preservatives and bread without wasn’t that much different—about seven days versus five days, respectively. The major difference was the size, not even the texture. The bread with preservatives was much bigger-double or triple in size and weighed a lot less. That’s how I decided to only make my products without preservatives. This decision was further strengthened when I discussed my findings with a friend. I mentioned that my products are preservative-free because of how they made me feel, and she echoed my sentiment, saying her daughter has adverse reactions to preservatives as well and that it was difficult to find products without them. This made me realize there may be many more people out there who need to stay away from store-bought baked goods or breads with dough improvers and enhancers like Calcium Propionate. I can’t overemphasize how different I felt eating baked goods without preservatives. The difference was like night and day—my energy improved, my digestion was better, and I wasn’t gaining weight like I had with store-bought goods. But I didn’t stop there.

I began experimenting with adding natural ingredients commonly found in the kitchens of Nigerians who love to cook and bake. I used spices known for their health benefits, like cloves and nutmeg, to boost the nutritional value of my baked goods. These ingredients aren’t just for flavor; they bring healing properties that promote overall well-being. Cloves, for example, are rich in antioxidants and can aid digestion, while nutmeg has anti-inflammatory properties and can help improve sleep. I knew I had to share these preservative-free, health-boosting treats with others, and that’s how the vision for Una Dough OO Cakes and Pies was born—Experience the Essence of Africa in Every Bite.

I’ve always loved cooking, but baking is where my passion lies. There’s something magical about the smell of fresh bread and cake filling the air. It brings back memories of helping my mom with her catering business and baking wedding cakes for my sisters. When I got married, I even baked my own wedding cake—a basket weave design I painstakingly piped by hand.

When you try one of our preservative-free, health-boosting baked goods, you’re tasting more than just a recipe—you’re tasting creativity, passion, and a love for doing things the right way. We’re proud to use high-quality ingredients like European butter, fresh eggs, and health-enhancing spices that bring out the best flavors while supporting your well-being. Each bite is filled with flavor, without the artificial stuff that weighs you down. And with each bite, you’re also nourishing your body with ingredients that promote good health.

I can’t wait for you to try our baked goods and experience the difference for yourself. Welcome to Una Dough OO, where every bite is a well-deserved "well done."