Soberdough is tucked away on the back side of a newer, upscale office park in the well-kept southern edge of the city. It could have been an accounting firm from the outside, but the inside was a delight for the senses. The work space is modern, rustic, hip and aesthetically pleasing—founder Veronica Hawbaker, it turns out, was a graphic designer before she started making dough. The kitchen is shiny and bright. Veronica is tall, blond and beautiful. And she’s just finished photographing a gorgeous plate of fresh cracked pepper and sea salt bread that she’d like us to sample.