While attending college, doughboys' founders dreamed and spoke of owning a restaurant one day. Due to a deep-rooted passion for the culinary field, both enjoyed working and dining in reputable restaurants and hotels throughout their college years. The two shared an affinity for simple, fresh, and high-quality food, specifically pizza; reminiscent of fare they tasted at cafes while traveling through Europe and the Mediterranean region.

At the time, the pizza market in the United States was largely dominated by the national chains, and for the most part, considered to be fast food. The large chains’ factory style, mass production nature, negatively affected the quality, potential, and seriousness of pizza.

The creation of the doughboys concept was to re-enforce and validated that pizza is serious food, and when prepared correctly, a healthful, versatile, and satisfying meal. At the beginning, the vision was directed toward a high-end carry-out concept with minimal seating, specializing in fire-baked pizzas. The vision was altered and further refined when it became evident that there was a lack in the neighborly café/bakery concepts that provided artisan breads, pizzas and specialty baked goods.

The first doughboys location opened in February of 2004, in Gaithersburg, Maryland. Our vision revolves around the use of fresh and high-quality ingredients, prepared and served by friendly and well trained staff in a clean, comfortable and cozy setting; all necessary components for a “total dining experience”.