Founder and Baker Meryl Meyer
After graduating from the four year pastry program at Johnson and Wales University in Providence, Rhode Island in 2014, Meryl moved to Chicago to start her career in fine dining. After working at Moto for 8 months, Meryl set her sights on the first city she ever loved, New York. Meryl moved home to New Jersey and commuted to the West Village where she worked at Alta. Then she did a four month stint in Reykjavik, Iceland and helped open a restaurant and create their dessert program. Then back to New Jersey and Alta before moving to Brooklyn. She then met Mina Pizarro and started working at Juni and moved to Betony with Mina until the restaurant’s closing on New Year’s Eve 2016. Meryl then moved on to The Modern where she worked as a lead pastry cook for 18 months. She then rejoined Mina at L’Appart where she worked until Covid caused restaurants to close in 2020.
During the height of quarantine, Meryl cooked and baked and documented it all on her instagram stories. Then in October 2020, Meryl, needing a weekly challenge, started selling doughnuts through her instagram page. Once word started to spread and demand surged, Dough by Mer was born!
Doughnuts Delivered Weekly
Doughnuts are available every Saturday for pick up and delivery by preorder only. Preorders open on Tuesdays when weekly flavors and prices are announced. A minimum of four is required per order and ordering is open until Thursday evening or until doughnuts are sold out for the week.
As of right now all ordering is done through instagram @dough.by.mer but an online shop will be opening soon!
