RAW is Born

A bad cup of coffee was the real start. RAW founder Cathy Matthews was one of those brides who couldn’t boil a pot of water. Her coffee was even worse. Working in a bed and breakfast, Cathy stirred fresh coffee grounds into a mug of hot water and proudly served up her steaming hot home java blend. Bad move.

 

It gets worse. Cathy didn’t listen to mom and soon was ripe with fast food, preservatives and twins. It was time to think about real food, healthy food. A trip to a nutritionist got her thinking about fresh fruits, vegetables, and whole grains. She was hooked. It wasn’t long before she discovered how to grind her own grain and make fresh homemade bread with organic ingredients. It didn’t taste like sawdust and everyone loved it. But with kids, life and work, there wasn’t much time to roll out the dough. It just wasn’t convenient.

That’s when the lights went on: Why not freeze it? After working over the recipe so the dough responded like freshly made dough every time, she knew she had something that solved the convenience issue. Cathy decided to start selling the dough to friends and acquaintances. Dough for dough. Smart idea.

RAW Dough For All Purposes made its debut at the Cherry Creek Farmers Market in 2003. Within 6 months it was available through Whole Foods Market in Colorado, Texas, New Mexico and Kansas. The product line now includes RAW All Purpose Whole Wheat Dough, RAW Whole Wheat Pizza Dough, RAW Spelt Pizza Dough, RAW Gluten Free Pizza Dough and RAW White Pizza Dough.