With the help of local masons, we built our original wood-fire oven from bricks reclaimed from an old farmhouse chimney and granite from a quarry in Sullivan, ME. As we grew, we added our second oven, custom built in Skowhegan, ME. Our hearth is heated with sustainably-forested Maine hardwood and remains burning all season long. When we're cooking, the hearth is between 700-800°F!
We make many of our ingredients in-house, including our cold-fermented poolish dough which features Maine-grown spelt flour and Maine maple syrup.
Fogtown is lucky to collaborate with so many of the amazing local farms that supply the meat and veggies on our menu. We're ever striving toward a more sustainable and hyperlocal sourcing of our ingredients.
We donate the spent-grain byproducts of our brewing process to local compost facilities, and to local farms for use as livestock feed - some of these animals later become pizza toppings, and some of the compost produced returns to our Beer Garden to nourish the herbs and veggies we grow here too!
We strive to highlight the local flavors of the Downeast Acadia region, with seasonal specials featuring lobster, blueberries, fiddleheads, scapes and more.
Every pizza is made to order and we keep the pies simple, using fresh ingredients and letting the flavors speak for themselves.