It’s been a year, almost to the day, since Richmond Hill-based baker, Liz Phung’s, friend Jonathan Kwon unexpectedly passed away of cardiac arrest.
It’s also been almost a year since she kicked off Dough Lizious, a micro-bakery that churns out uniquely delicious sourdough creations, which donates 20 per cent of its proceeds to The Jonathan Kwon Foundation (TJKF), which raises awareness and funds for research into Sudden Arrythmic Death (SAD) syndrome.
“I needed a way to direct my sadness, anger and grief, so I found baking a source of solace,” Liz tells blogTO.
“Having previously attempted to make focaccia and it not turning out so great, I was open to trying it again with better success. I started looking into my old cook books, indulged in TikTok for some tips, and began making focaccia.”
While she was baking, Liz says, her head was quiet, freed, for a small time, at least, from the inescapable darkness, anger and confusion that comes alongside the sudden death of someone you love.
“Whenever I found myself stuck in negative thoughts, I forced myself to make a different type of bread,” she tells blogTO. “Making focaccia turned into making bagels, turned into making sourdough bread.”
In April of 2024, the Kwon family established TJKF to honour Jonathan’s legacy, and began planning an Annual Memorial Golf Tournament fundraiser, inspired by Jonathan’s love of the sport, with the aim of raising funds to provide scholarships in Jonathan’s name to aspiring golfers and creating awareness around SAD.
“When the event was announced and TJKF were looking for sponsors, I found a meaningful purpose for my baking,” Liz tells blogTO. “I decided I would sell my bread to raise money to sponsor a hole at the tournament and thus began my microbakery Dough Lizious!”
The reception, Liz says, was overwhelming, creating a light in her life where previously there had been darkness.
“It was comforting to feel that I was not alone in my grief and to see how many people Jonathan touched,” she says. “His impact on our lives is tremendous, and I carry his name proudly with me and now, with Dough Lizious.”
“The start of Dough Lizious was also the start of my healing process.”
When things are born out of love, I’m inclined to believe anyway, they’re primed to success, and that’s surely been the case for Dough Lizious, with Liz now cranking out as many fresh loaves, bagels and pans of foccacia as her kitchen can possibly handle, frequently experimenting with unique flavours from blueberry lemon zest to jalapeno cheddar and seasonal offerings like cinnamon apple focaccia.
“One of my favourite things about Dough Lizious is the names I came up with to call the breads,” Liz tells blogTO. “I chose the names inspired by some of the people in my life as well as to hopefully make someone smile!”
One of the most special products on offer, to Liz, is The Anna, her blueberry lemon zest sourdough, which is named after Jonathan’s mom.
“Anna Kwon is kind, sassy and thoughtful,” Liz says. “She has been such an inspiration to me on how to carry forward despite the heart-breaking circumstance.”
Aside from the innate healing that baking has brought her, as well as the dazzling reception she’s received from her many fans across Toronto, Liz tells blogTO that the most rewarding part of running the business has been the ability to honour Jonathan’s memory.
“To be honest, it’s hard to sum up the kind of person he was because he truly was one of the best people I’ve ever known,” she says. “Jonathan made a lasting impact on every person he met, whether it was a stranger or friend, and I, as well as many others, miss him more than words can say.”
Jonathan’s parents, Anna and Bobby, and his sister, Megan, also continue to inspire Liz to take the business to new heights.
“They have shown so much grace and strength through this devastating time. They are truly an amazing family and I admire them deeply,” Liz tells blogTO.
“TJKF inspired me start Dough Lizious and they continue to inspire me. I will continue to speak Jonathan’s name and TJKF proudly.”
Dough Lizious’s products are currently available through Liz’s website, and can be delivered across Toronto, and Liz’s hope is that she’ll be able to continue building the business for years to come.
“Baking for me will always be a reminder of all the love Jonathan gave and the life he lived and I hope to be able to continue to spread that love.”
It’s no secret that baking with sourdough can be tricky at best, and Liz is the first to admit it, but when asked for her secret behind making some of the best bread in the GTA, she simply responds; “to make it with a lot of love.”
