It's been almost a year to the day since Jonathan Kwon, a friend of Richmond Hill-based baker Liz Phung, died unexpectedly of cardiac arrest.
It's also been almost a year since she founded Dough Lizious, a micro-bakery that produces uniquely delicious sourdough creations and donates 20 percent of its proceeds to the Jonathan Kwon Foundation (TJKF), which raises awareness and funds for research on Sudden arythmic Death syndrome (SAD).
“I needed a way to manage my sadness, anger and grief, so I found baking a source of comfort,” Liz tells blogTO.
“Having tried making focaccia before and not having it turn out so well, I was willing to try again with better success. I started looking through my old cookbooks, treated myself to some tips on TikTok and started making focaccia.”
As she baked, Liz said, her mind was calm, at least briefly freed from the inevitable darkness, anger and confusion that comes with the sudden death of a loved one.
“Whenever I was stuck in negative thoughts, I forced myself to bake a different type of bread,” she tells blogTO. “Making focaccia turned into making bagels, which turned into making sourdough bread.”
In April 2024, the Kwon family founded TJKF to honor Jonathan's legacy and began planning an annual memorial golf tournament fundraiser, inspired by Jonathan's love of the sport, with the goal of raising funds to provide scholarships to aspiring golfers at Jonathan's To give names and create awareness for SAD.
“When the event was announced and TJKF was looking for sponsors, I found a meaningful purpose for my baking,” Liz tells blogTO. “I decided to sell my bread to raise money to sponsor a hole in the tournament and that’s how my micro bakery Dough Lizious began!”
The reception, Liz says, was overwhelming and brought light into her life where there had previously been darkness.
“It was comforting to know that I was not alone in my grief and to see how many people Jonathan touched,” she says. “His influence on our lives is enormous and I proudly carry his name with me and now with Dough Lizious.”
“The beginning of Dough Lizious was also the beginning of my healing process.”
When things are born of love, I tend to believe they are set up for success, and that was certainly the case at Dough Lizious, where Liz now makes as many fresh loaves, bagels, and pans of foccacia as her kitchen possibly can handle it, often experimenting with unique flavors from blueberry lemon zest to jalapeno cheddar to seasonal offerings like cinnamon apple focaccia.
“One of my favorite things about Dough Lizious is the names I came up with to name the breads,” Liz tells blogTO. “I chose the names that were inspired by some people in my life and will hopefully make someone smile!”
One of the most special products Liz offers is The Anna, her blueberry lemon peel sourdough, named after Jonathan's mother.
“Anna Kwon is kind, sassy and considerate,” says Liz. “She was a huge inspiration to me on how to keep going despite the heartbreaking circumstances.”
Aside from the innate healing that baking has brought her and the overwhelming reception she has received from her many fans across Toronto, Liz tells blogTO that the most rewarding part of running the business has been the ability to honor Jonathan's memory .
“To be honest, it's difficult to summarize the kind of person he was because he was truly one of the best people I've ever known,” she says. “Jonathan left a lasting impression on everyone he met, whether they were a stranger or a friend, and I and many others miss him more than words can express.”
Jonathan's parents Anna and Bobby and his sister Megan also continue to inspire Liz to take the company to new heights.
“You have shown so much grace and strength during this devastating time. “They really are an amazing family and I admire them deeply,” Liz tells blogTO.
“TJKF inspired me to start Dough Lizious and they continue to inspire me. I will continue to proudly say Jonathan’s name and TJKF.”
Dough Lizious products are currently available through Liz’s website and available for delivery across Toronto. Liz hopes to continue to grow the business in the coming years.
“For me, baking will always be a reminder of all the love Jonathan gave and the life he lived, and I hope I can 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 her secret to making some of the best breads in the GTA, she simply answers; “to do it with a lot of love.”