{"id":45109,"date":"2025-07-25T12:02:35","date_gmt":"2025-07-25T10:02:35","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=45109"},"modified":"2025-07-22T12:20:40","modified_gmt":"2025-07-22T10:20:40","slug":"a-whisk-a-dream-a-little-magic","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2025\/07\/25\/a-whisk-a-dream-a-little-magic\/","title":{"rendered":"A whisk, a dream & a little magic"},"content":{"rendered":"

What started with a macaron mess at age nine has grown into a full-blown creative outlet for pastry prodigy Courtney Stuart, who bakes from the heart and occasionally with Edith Piaf on repeat.<\/p>\n

In a small caf\u00e9 tucked inside Strangeways Office Park in Hillcrest (some of us never knew this spot existed), the air is thick with the smell of butter, sugar and something almost intangible. Joy. Welcome to Dough Girl, a warm, offbeat bakery where nostalgia meets creativity and croissants come with wings. And at the centre of it all is Courtney Stuart, a 25-year-old pastry wizard whose love for baking was born in her mom\u2019s kitchen, licking spatulas and sneaking spoonfuls of batter.<\/p>\n

\u201cI can\u2019t even draw a stick figure,\u201d Courtney laughs, \u201cbut baking has always been my way of expressing creativity.\u201d<\/p>\n

\"\"Her story reads like a sugar-dusted dream, but it started with a mess. \u201cI was nine years old, watching MasterChef Australia with my family and the challenge was a macaron tower. I begged my parents to let me skip school to make one. My dad bought me all the ingredients, and I remember my filling was delicious \u2013 a mixed berry flavour. Even though I couldn\u2019t build the tower because my macarons didn\u2019t quite hold their shape, the spark was lit. And hey, at least I can say I can make macarons now.\u201d<\/p>\n

Courtney credits her mom as the person who truly lit the fire. \u201cShe used to bake for local caf\u00e9s and take private orders. I was always by her side – though mostly just licking the bowl at that age.\u201d Those shared moments in the kitchen, paired with a family obsessed with food, laid the foundation for what would eventually become Dough Girl.<\/p>\n

Back in high school, Courtney sold cupcakes and custom treats to fund her way through two World Challenge trips. It wasn\u2019t until she stumbled on the Jackie Cameron School of Food & Wine at a career fair, that she realized baking could be more than a hobby – it could be a life.<\/p>\n

Fast forward to 2019 \u2026 fresh out of culinary school, 19 years old, and faced with the choice between a Cape Town kitchen job or an opportunity. Thanks to her parents and their business partners, she opted for her own bakery. \u201cI had no business experience. I was terrified. But I also knew that my goal was to have a bakery that felt like me and so Dough Girl was born.\u201d<\/p>\n

\"\"What Courtney created isn\u2019t just a bakery, it\u2019s a living, breathing extension of her personality. \u201cI want every person who walks through our doors to feel like they\u2019ve stepped into their mom\u2019s kitchen. You know that feeling \u2026 of comfort \u2026 of being cared for. Even if your mom didn\u2019t bake, everyone has a memory of home-cooked love.\u201d<\/p>\n

That same love goes into the space itself. The Hillcrest caf\u00e9 defies traditional pastel-and-marble bakery expectations. It\u2019s bold: black walls, muted lighting, off-white accents, funky wallpaper with illustrated girls and croissants. \u201cWhen you think of croissants, you think of Paris. But I\u2019m not that,\u201d she says. \u201cI wanted something that reflected who I am – out of the box, unapologetically so.\u201d<\/p>\n

Out-of-the-box is her signature. From strawberry and goat cheese Danishes to basil caramel \u00e9clairs, Courtney thrives on flavour combinations that dance across your palate. \u201cI love salty-sweet contrasts. I get inspired walking down the sweet aisle at my local supermarket – or just by what I\u2019m craving. If I\u2019m not excited about what I\u2019m making, why should anyone else be?\u201d<\/p>\n

And her customers – fondly dubbed Doughies – are always in for a surprise.<\/p>\n

Weekdays bring twists on classics. Weekends? \u201cWe go rogue. Think wild combos, secret menu drops and treats that disappear before noon.\u201d<\/p>\n

But behind the flaky layers and glossy glazes, there have been hard moments too.<\/p>\n

Opening day at Dough Girl was almost a disaster. \u201cI was laminating all our croissant dough by hand. I couldn\u2019t get it right. I was freaking out,\u201d she recalls. \u201cBut something kicked in – muscle memory, maybe. I started at 2am and didn\u2019t have time to overthink. We sold out by 11am.\u201d<\/p>\n

\"\"There\u2019s no sugar-coating how intense this industry can be, and Courtney explains: \u201cThere was a time, especially when we expanded into the restaurant side, when baking felt like a chore. I was burnt out. The spark was gone. I had to simplify, refocus and return to what I love most \u2013 pastries.\u201d<\/p>\n

Courtney is back to baking for the love of it – and even takes joy in making cakes at night while listening to Edith Piaf, her dog Nala curled nearby, and a cold iced coffee in hand. \u201cI know I\u2019m in a good place when I still bake at home.\u201d<\/p>\n

Her biggest recent triumph? A chocolate babka scroll, dipped in Callebaut milk chocolate, finished with roasted white chocolate crumble. \u201cI inhaled it,\u201d she says, laughing. \u201cAnd I took another one home for dessert.\u201d<\/p>\n

Despite being known as \u2018Dough Girl\u2019, Courtney is more than her bakery. \u201cI want people to remember me for being genuine,\u201d she says. \u201cYes, I love baking. But I\u2019m also fascinated by people, by animals, by the planet. If I could do it all, I\u2019d be a wildlife vet, a psychologist, a candle-maker, a travel content creator \u2026 but for now, this is where I\u2019m meant to be.\u201d<\/p>\n

What makes her proudest isn\u2019t just her pastries, but seeing customers light up with joy. \u201cLike the little girl who took a bite of a butter waffle croissant, face covered in flakes and custard, doing a happy dance in her chair, or her dad saying, \u2018that cookie was out of this world\u2019.\u201d<\/p>\n

Those moments remind Courtney why she bakes: \u201cTo bring people together. To create joy. To be true to myself.\u201d<\/p>\n

Courtney Stuart isn\u2019t just making pastries – she\u2019s baking soul into every layer. And as long as there\u2019s butter, music, and a little curiosity left in the world, this Dough Girl will keep on rising.<\/p>\n

\"\"A true craving-fixer<\/strong><\/p>\n

If you want a little taste of Courtney\u2019s magic in your own kitchen, she\u2019s shared her go-to 9pm craving fixer … a Chocolate Lava Mug Cake (via agrandelife.net). <\/em><\/p>\n

It\u2019s simple, indulgent and ready in under five minutes.<\/em><\/p>\n

You\u2019ll need:<\/em> \u00bc cup flour; \u00bc cup granulated sugar;<\/p>\n

2 tbsp cocoa powder; \u00bd tsp baking powder; a pinch of salt; 3 tbsp unsalted butter (melted); 3 tbsp milk;<\/p>\n

1 egg; \u00bd tsp vanilla extract; 20g semi-sweet chocolate chips; 1 tbsp water<\/p>\n

What to do: <\/em>In a large mug, whisk flour, sugar, cocoa, baking powder, and salt. Add melted butter, milk, egg, and vanilla. Stir until smooth. Place chocolate chips in the centre. Drizzle water on top. Microwave for one to two minutes until the cake rises. Edges should be set, centre slightly gooey. Cool for five minutes \u2013 and, if you\u2019re like Courtney, top it with a big spoonful of peanut butter.<\/p>\n

Details: You can contact Courtney on e-mail: courtney@doughgirl.co.za, phone: 083 732 4169, via her website: doughgirl.co.za or you can follow her on IG: @doughgirlza, TikTok: @doughgirlsa or Facebook: Dough Girl<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

What started with a macaron mess at age nine has grown into a full-blown creative outlet for pastry prodigy Courtney Stuart, who bakes from the heart and occasionally with Edith Piaf on repeat. 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