Dough on Main Makes It From Scratch So You Don't Have To!
Put simply, Dough on Main offers good food. Francis Brooke-Smith, a professional chef trained at The Ritz in London and Paris, and known in Connecticut for his 17 years as the Executive Chef at The Bee & Thistle Inn, has opened a prepared foods shop. In the lovely Connecticut River town of Deep River, Dough is located at 159 Main Street, easily reached off exit 5 of Route 9.
For fresh, made-on-premises pasta, ravioli and sauces, wonderful breads and desserts, delicious sandwiches, soups, meats, seafood, main courses and side dishes, vegetarian, vegan or gluten-free options, Dough on Main is the place to go. Using local purveyors as much as possible and quality ingredients, a made-from-scratch mentality and an eye to more health-conscious choices, anyone's palate can be satisfied from ever-changing options.
Breakfast, lunch, dinner and catering are all available from this take-out shop with limited seating at a communal farm table and small table in the front bay window. Stop by for a nibble, pick up a whole meal, or plan an upcoming event soon.
(Kitchen closes 1 hour prior to closing times.)
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