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Bears Dough is the first company to create doughnuts which are not only free from Egg, Dairy and Soy, but also Nuts. With a unique blend of ingredients and free from milks, the dough has become a popular option amongst not only those with a vegan diet, but also those who simply enjoy and prefer the taste and of course, allergy suffers can get involved too!



Challenging ideas, flavours and textures with bold pursuit, by recreating everyday products with alternatives.


Continue to challenge diet choices and provide quality products which are available to the mass, while supporting and influencing the use of fresh ingredients and better eating habits. Additionally, playing a role in protecting the environment by using eco friendly practises and packaging



Bears Dough was founded in November 2017 by me, Claire; an ex Dancer, Personal Trainer and P.E Teacher (to list a few roles). A few years previous, I had a premature son and had to begin my own weight loss and lifestyle change journey. I had to change my eating patterns for life; removing most meats, eggs, dairy and soy from our everyday diet. This led to a complete transformation physically as well as mentally, and life changed for the better.

One day, I bit the bullet and decided to follow my intuition and dreams of becoming a woman with her own business, leaving my teaching job firmly behind.

With no idea with what I would, one day I had a great first go at making vegan doughnuts (yet a tornado of disasters after this obvious beginners luck) and later down the line, Bears Dough was born.

I have pursued this venture to because my life is a reflection of the fact that there is always an alternative in this world, we have a choice in everything and we should exercise it. The Doughnuts are just one way of showing this!

Thank you to all for the overwhelming support, guidance and kind words during my journey thus far.

Lots of Love

Claire xx


Embrace all things real.

Real food, real conversation, real adventure, real friendship, real trust and real love.

Robb Hill Sr, 2018