They’re back! Bread-lovers are happy to find the amazing baking duo Doug Rae and Molly Butz are back for the summer, bringing organic “artisan” breads to Saturday farmers market.[slidepress gallery=’breadguy’]
Doug, a rising senior at Johnson and Wales Culinary School in Rhode Island, moved to the Eastern Shore when he was seven. Through middle school and high school, Doug was an avid lacrosse player and wrestler; one year, as he was trying to lose weight for wrestling, he discovered the art of bread making. The breads he brings to the farmers market are made fresh in a hearth deck oven, although he started baking in a brick oven he built himself.
If you visit his stand at the farmers market, this is what you can expect: baguettes, ciabatta, focaccia, country French, raisin walnut, organic 7-grain, whole wheat, rye, Vermont sourdough and croissants. Doug and Molly are hoping to add a selection of sourdough breads, cookies and cinnamon buns.
They are here only for the summer. Come late August, they leave for the school year. The good news, however, is they plan on opening a store in Chestertown after graduation.
–Chris Metzloff
Warrior Bob Kramer says
I love bread, but I watch my carb in take, so I’m very particular where I spend my carb calories. This is definitely one of my favorites. I’d recommend a particular product, but they are all 5*. Get there early, because they sell like hot cakes.
BrotherCheese says
I would like to see various forms of cheese bread displayed at this smorgasboard of bread. Hoping to see three cheese bread, asiago-parmesean bread, famunda cheese bread, and the like…
-BrotherCheese