The Bake That Built Dutchman’s: Wood-Fired Craft in Brunswick
Watch founder Jeremy Kratzer share how a rented pop-up kitchen sparked Dutchman Wood-Fired Bagels — and how a handcrafted Maine Oven Craft Model 180 became central to their growth.
From Pop-Up to Powerhouse
Dutchman Wood-Fired Bagels began with a rented kitchen and no idea what would happen next.
“We made 150 bagels with no expectations of anybody showing up,” says founder Jeremy Kratzer. “We opened the doors to a line down the ramp…and the rest is history.”
That day marked the start of something much bigger than a weekend pop-up. When the opportunity arose to take over the space once home to Nomad Pizza, Kratzer recognized a rare chance to expand.
“We were fortunate enough to negotiate a deal to take over the existing lease and purchase the assets within the walls,” he explains.
Set inside Brunswick’s historic Fort Andross mill, the oven at Dutchman’s now anchors a growing culinary destination, one built around quality, authenticity, and fire.
A Focal Point of Craft and Connection
Step inside Dutchman’s and the first thing that pulls your eye isn’t the counter or the menu, it’s the fire.
“It’s hard to take your eyes off it when you walk into the space. We’ve always positioned it as being a focal point of the dining room”
Nestled within the exposed-brick character of the old mill, the oven glows with a steady flame. Guests watch the process — dough being loaded, steam rising, bagels blistering and browning in real time.
It’s not just ambiance; it’s transparency. A reminder that every bagel is handmade, wood-fired, and created with intention.
Built for Capacity. Designed for Quality.
Behind the counter, the Model 180 custom copper patina Bigelow oven delivers on every demand of a busy bakery. Its capacity—up to 70 bagels per bake—gives Dutchman’s the precision and throughput to meet weekend crowds without compromise.
“It’s a perfect match,” Kratzer says. “The quantities we can put in, the heat retention in the deck, it really speaks for itself.”
At the heart of every Maine Oven Craft build is a Le Panyol core, formed from Terre Blanche clay sourced from France, renowned for its purity and thermal responsiveness. It creates the crisp exterior, the chewy interior, and the unmistakable depth of flavor that wood-fired bagels are known for.
Growing Into a Second Oven
As Dutchman’s reputation expanded, so did their needs.
Their second oven, a Model 120 copper Allagash, now supports events, pop-ups, and catering at Dutchman’s event space. It allows the team to bring the wood-fired experience beyond daily service, transforming gatherings into something warm, interactive, and unmistakably Dutchman’s.
Investing in Excellence
Jeremy’s decision to partner with Maine Oven Craft wasn’t just about equipment. It was about alignment.
“Like anything of extreme quality, you’re not necessarily paying for what you’re getting physically,” he explains. “You’re paying for everything that comes after it — the ability to cook in something that’s going to execute at the highest level.”
That belief in process, integrity, and material quality is what makes Dutchman’s a natural match for wood-fired baking.
“There’s something really special about baking things in an old-school way,” Jeremy says. “It adds character to the product… it gives me a sense of pride for what we do.”
A Partnership That Feeds the Fire
Dutchman’s partnership with Maine Oven Craft goes beyond equipment; it’s a shared philosophy.
“From the aesthetic to the baking capabilities to what the company stands for, it embodies what we look for in the products we make,” Kratzer says. “You’re supporting local, you’re supporting people who… support you and support your vision for a really great product”
At its heart, that’s what sets this collaboration apart: a belief that craft begets craft and that building locally, with integrity, creates something far greater than the sum of its parts.
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