Figg's Ordinary in Chestertown is Anything but Ordinary
What’s in a name? One of Chestertown’s latest additions to its downtown culinary scene is Figg’s Ordinary – a café and bakery devoted to the gluten-free lifestyle. Owner Ingrid Hansen drew inspiration in naming the shop from both personal and historical narratives. “Figg” was her beloved miniature dachshund whose spirit lives on in the café through artfully placed statuary. “Ordinaries” were colonial America’s communal gathering spots that offered a place for travelers, politicians and townspeople to share meals, engage in conversation and conduct business.
From the poppy-red outdoor seating sourced from Design Within Reach, to the sleek glass and stainless Euro-styled interior (designed by Hansen) that complements rustic wood beams, Figg’s contemporary flare stands out in a town that embraces tradition and history.
The idea for the café has roots in Chestertown’s Saturday Market, where entrepreneur Hansen introduced her gluten-free treats in 2015. Enthusiastic response from the local community was the push she needed to open a bricks-and-mortar location. Hansen renovated a space at the Old Mill on Cross Street in 2016, fulfilling a long-time love of baking that dates to her childhood. And the community has spoken – Figg’s was awarded best new business by the Kent County Chamber of Commerce last year.
Though the café is new, Hansen is no newcomer to Chestertown. She, wife Lynn, and two daughters have been dividing time between Chevy Chase and Chestertown for more than two decades. Initially attracted to the area because of their keen interest in horses and riding, it was the Eastern Shore’s charm and slower pace that kept them coming back.
Hansen’s evolution from hobbyist to professional natural foods baker came later in life. Her academic background includes an undergraduate degree in art history that she applied to gallery ownership in Washington D.C., followed by an MBA that led to work in international trading. She stared experimenting with gluten-free recipes in 2008.
“The economy was not doing well, and I ultimately decided to close the gallery. My youngest daughter had developed food sensitivities around the same time and seemed to benefit from a gluten-free diet,” says Hansen, explaining her entry into the alternative baking world. Today, the business has become a family affair. Hansen’s oldest daughter Claire assists most mornings in the café’s compact kitchen before heading out to her job in career development at nearby Washington College.
Hansen says focusing on a gluten-free menu has presented a few challenges. “Gluten-free baked goods have a reputation as being dense and unappealing, so we try to achieve the look and mouth feel of traditional recipes by using grain and nut flours like almond, buckwheat, coconut, millet and oat.” Other ingredients like sorghum, xanthan gum and guar are also employed by the baker, and refined sugar is replaced with coconut sugar, Maryland-produced maple syrup and local honey. Vegans will appreciate the bakery’s use of animal-free substitutes too, like flax “eggs” incorporated in some muffin recipes.
Attention to every ingredient has become a trademark appreciated by customers, and menu offerings are driven by Hansen’s inspiration and travels as well as by the seasons. A visit to Seoul prompted the addition of house-made Kimchi as a topping for some of the café’s sandwiches. Another healthy option just added to the menu is house-made switchel, a gut-friendly beverage that Hansen plans on selling outside the café.
More customer favorites include a flavor-packed focaccia sandwich layered with juicy just-off-the-vine tomatoes, basil, mozzarella, and a splash of organic balsamic vinegar; and handmade breakfast wraps crafted from beets or spinach and stuffed with fluffy scrambled eggs, organic bean salsa, sweet caramelized onion and creamy avocado slices. A lineup of popular cookies with names like Chocolate Decadence and Kitchen Sink beckon behind a spotless glass display case strategically placed by the cash register.
Doors open at 7am and breakfast items are available all day. Early risers are treated to the aroma of La Colombe coffee brewing, a batch of warm-from-the oven blueberry-flax muffins and sounds of the Hobart whizzing up a batch of avocado mayo that will be generously slathered on their popular egg sandwiches. Committed to using local suppliers, Hansen’s pantry is stocked with free-range eggs from Runner Duck Farm, crisp lettuces from Red Acres Hydroponics and fragrant tea blends from Herbal Alchemy — all Chestertown food purveyors.
“It’s always been a mission to support local businesses,” adds Hansen. “Locally sourcing as many of our ingredients as possible inspires our menu in many ways. We like knowing where our food comes from and the farmer who grew it, and so do our customers.” Sustainability is also on the menu at Figg’s, with Hansen’s goal for the café to become a Zero Waste site. To achieve that end, the shop uses compostable cups and containers, has eliminated plastic straws, and encourages customers to bring their own cups or containers.
The natural foods mission of Figg’s is well timed. It joins a growing number of health-related businesses in Kent County that have opened their doors in recent years, and the entrepreneurial spirit in Hansen is enjoying an expanded role as an informal health educator. “We’re partnering with Kaleidoscope Children’s Art Studio teaching cooking classes here in the shop,” explains Hanson, adding that she is also exploring classes for adults and collaborating with local business Herbal Alchemy for a “health reboot” event.
Small business ownership offers challenges but also rewards. “One of the biggest surprises after opening Figg’s was the broad reception of our products by locals who eat gluten-free by choice, not allergy,” says Hansen. When asked to share the most consistent feedback about her shop by visitors, she replies, “Wow, I wish we had a shop like this in… and then they insert the name of BIG city!”
Visit Figg's Ordinary at 207 S. Cross Street in Chestertown, Maryland; call 443-282-0061; find them online at FiggsOrdinary.com and follow on Facebook and Instagram.
