Modern Stone Age

Modern Stone Age A scratch-made restaurant & food lab helping you through real food & education!
(1)

🌾 Maryland Buy Local Week🍳 Day 3: Eggs BenedictSundays call for Eggs Benedict.We start with our naturally fermented sou...
07/19/2026

🌾 Maryland Buy Local Week

🍳 Day 3: Eggs Benedict

Sundays call for Eggs Benedict.

We start with our naturally fermented sourdough English muffin made from organic flour from Central Milling.

Then we layer on our house-cured ham from Langenfelder Pork, fresh eggs from Lockbriar Farms, and finish it with our house-made hollandaise.

Traditional techniques. Exceptional ingredients. A brunch worth planning your Sunday around.

Available Sundays only!!

When you eat at Modern Stone Age Kitchen, we're the only link between the farm and your fork.

Join us in May!!!
07/18/2026

Join us in May!!!

Your favorite apple pastry just got a seasonal upgrade🍑Now filled with roasted peaches from Lockbriar Farms and topped w...
07/18/2026

Your favorite apple pastry just got a seasonal upgrade🍑

Now filled with roasted peaches from Lockbriar Farms and topped with our housemade granola and drizzled with fermented honey!!

Premiering today!

🌾 Maryland Buy Local Week🧇 Day 2: Sourdough WafflesWeekend mornings were made for waffles.Our sourdough waffles begin w...
07/18/2026

🌾 Maryland Buy Local Week

🧇 Day 2: Sourdough Waffles

Weekend mornings were made for waffles.

Our sourdough waffles begin with organic flour from Central Milling before being naturally fermented for incredible flavor and texture.

They're served with pure maple syrup from our friends at Back Creek Farm in Highland County, Virginia - not quite MD but the closest maple producer to us - and topped with butter we make in-house from cream supplied by High Point Farms in Delaware.

Light, fluffy, and available only on weekends so plan accordingly! BUT you can also snag frozen ones in the freezer throughout the week for easy breakfasts.

When you eat at Modern Stone Age Kitchen, we're the only link between the farm and your fork.

🌾 Maryland Buy Local Week🍕 Day 1: Cheese PizzaEvery pizza tells a story.Our naturally fermented sourdough crust begins w...
07/17/2026

🌾 Maryland Buy Local Week

🍕 Day 1: Cheese Pizza

Every pizza tells a story.

Our naturally fermented sourdough crust begins with organic flour from our friends at Central Milling, a family-owned mill we've had the pleasure of visiting in Utah.

Each week, we transform milk from Nice Farms Creamery in Federalsburg into fresh mozzarella and pasta filata cheese right here in our kitchen before topping it with San Marzano tomatoes and baking it in our wood-fired oven.

This is what supporting local looks like - building relationships with the people who produce our food and crafting it from scratch every single day.

When you eat at Modern Stone Age Kitchen, we're the only link between the farm and your fork.

And make sure you pre-order your pizza for tonight!
https://modernstoneage.com/pizza-resy-page

07/17/2026

🌾 Maryland Buy Local Week!!

Today kicks off Maryland Buy Local Week, and we're proud to join the Maryland Department of Agriculture in celebrating the incredible people behind our food.

Take a moment to watch this video highlighting just a few of the amazing farmers, ranchers, beekeepers, cheesemakers, millers, and producers we have the privilege of partnering with. These are the families who grow our vegetables, raise our animals, produce our milk, harvest our honey, and make it possible for us to craft every meal from scratch.

At Modern Stone Age Kitchen, we believe knowing where your food comes from matters. That's why we source locally whenever possible and transform these incredible ingredients into the food we serve every day.

This week, we encourage you to celebrate Buy Local Week in your own community. Visit a farmers market, stop by a farm stand, support a local producer, or dine at a restaurant that values local sourcing. Every purchase helps strengthen our local food system and the families who make it possible.

We're honored to be the only link between the farm and your fork!


Nice Farms Creamery, LLC

🎉 Happy Birthday to Lorena!!Monday through Friday, Lorena keeps breakfast and lunch moving with incredible professionali...
07/16/2026

🎉 Happy Birthday to Lorena!!

Monday through Friday, Lorena keeps breakfast and lunch moving with incredible professionalism, lightning-fast and accurate work, and the warmest smile.

She is steady, dependable, and an essential part of our team. We are so lucky to have her leading the way in the kitchen each day and bringing such care to every plate that goes out. She truly is the heart of our weekday kitchen.

For her birthday, Lorena had one special request: strawberry shortcake! 🍓 So, of course, Judi created a beautiful sourdough shortcake topped with fermented cream and fresh strawberries just for the occasion.

Please help us wish Lorena a very happy birthday! We hope your day is as sweet as your dessert. ❤️🎂🎉

🎂Judi Kathleen

Friday Pizza Night is almost here! 🍕🔥If you haven't tried our July special yet, this is your reminder to get your order ...
07/16/2026

Friday Pizza Night is almost here! 🍕🔥

If you haven't tried our July special yet, this is your reminder to get your order in before we're sold out!

This month's Red, White & Blue Pizza starts with our naturally leavened sourdough crust, then we layer on a creamy white base, smoked chicken, marinated cherry tomatoes, fermented BBQ sauce, and finish it with our housemade blue cheese dressing. 🇺🇸

It's only here through the end of July, and we've only got a couple more Fridays left to enjoy it.

As always, we recommend pre-ordering - once we're sold out, we're sold out.
https://modernstoneage.com/pizza-resy-page

We'll see you Friday! ❤️🤍💙

07/15/2026

One loaf. One moment in the process.

Here, Ian is shaping one of our traditional Airfield sourdough loaves before placing it into one of the proofing baskets we bring in from Germany. From there, the dough will continue its slow fermentation before it’s scored and baked.

Shaping may be just one step in the process, but it’s an important one. Creating the proper surface tension helps the loaf hold its structure, achieve a beautiful oven spring, and develop the open crumb and crust that make exceptional sourdough.

As a 100% sourdough bakery, every loaf we make is handcrafted from start to finish using our wild sourdough mother and organic flour from Central Milling in Utah. There are no shortcuts - just time, skill, patience, and an incredible bakery team that takes pride in every loaf they make.

We love sharing these behind-the-scenes moments because they offer a glimpse into the craftsmanship that goes into every loaf long before it reaches our bread shelves.

🍞 Have you ever watched our sourdough loaves being shaped? Maybe sitting at our bread bar??

📸Ashley Miles

One of the best parts of what we do is the friendships we’ve built around the world through a shared love of traditional...
07/13/2026

One of the best parts of what we do is the friendships we’ve built around the world through a shared love of traditional food.

Last week we had the pleasure of hosting our good friend, Chef Juan Penzini, founder of The Artisan Culinary School in Altea, Spain. Juan taught an incredible fish sausage class for our Ancestral Table community (and yes...we enjoyed the sausages for dinner that night!).

His visit also happened to fall during the 250th anniversary of the Fourth of July and he had the opportunity to celebrate in Washington DC before spending the rest of the weekend with us here on the Eastern Shore.

Naturally, we couldn’t let him leave Maryland without introducing him to one of our greatest culinary traditions - a crab feast! We headed to Waterman’s in Rock Hall, where he got the full Maryland experience.

Juan is an incredible chef, teacher, and friend. If you’ve ever wanted to immerse yourself in traditional cooking, be sure to check out The Artisan Culinary School Artisan Culinary School They offer everything from weeklong courses to intensive month programs and the school is just one block from the Mediterranean in beautiful Altea, Spain!

Juan and his wife, Mariana, have built something truly special, and we’re grateful to call them friends. ❤️

Address

236 Cannon Street
Chestertown, MD
21620

Opening Hours

Monday 7am - 4pm
Tuesday 7am - 4pm
Wednesday 7am - 4pm
Thursday 7am - 4pm
Friday 7am - 7pm
Saturday 8am - 2pm
Sunday 9am - 2pm

Telephone

+14109964776

Website

Alerts

Be the first to know and let us send you an email when Modern Stone Age posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Modern Stone Age:

Shortcuts

Share

Category