We Make It From Scratch So You Don't Have To!
Put simply, Dough on Main, into its third year, offers good food. Francis Brooke-Smith, a professional chef trained at The Ritz in London and Paris, and well known in Connecticut for his 17 years as the Executive Chef at The Bee & Thistle Inn, has realized his dream of opening a prepared foods store. Nestled in the lovely little Connecticut River town of Deep River, Dough is located at 159 Main Street, easily reached off of exit 5 on Route 9.
For fresh, made-on-premises pastas, raviolis and sauces, wonderful breads, desserts, and pastries, savory as well as sweet tarts, delicious sandwiches, warming soups, fine meats, seafood and prepared foods – main courses and side dishes – Dough on Main is the place to go. Using local purveyors as much as possible and quality ingredients, with a made-from scratch mentality and an eye to more health-conscious choices, there is something to satisfy anyone's palate from our ever-changing options.
Breakfast (simple fare), lunch, dinner and catering are all available from Dough. We are a take-out shop, but do offer limited seating at our communal farm table and small table in the front window ... so stop by for a nibble, to pick up a whole meal, our plan your upcoming event sometime soon.
Dough on Main hours:
Monday through Friday, 8 am to 6 pm (Kitchen closes at 5:00 pm.)
Saturday, 9 am to 5 pm (Kitchen closes at 4:30 pm).
Sunday, !0 am to 3 pm (Kitchen closes at 2:00 pm).
Read about our shop in INK Magazine!