New Chamber Member becomes Local Hot Spot

Brad Druckenbroad, Owner of Doughboys Pizzeria

When opportunity knocked, the owner of Doughboys Pizzeria opened the door. After being in the culinary industry for over 25 years, Brad Druckenbroad made the decision to open up Doughboys Pizzeria, located in Fitchburg, Ma.

Although classically trained Mexican cuisine, Brad Druckenbroad expanded his culinary palette to a broad range of cuisine, including the American classic: pizza.

“Every chef [I know] wants to own a restaurant one day,” he said, “so when the opportunity came to own one, I took it.”

The process for opening the business started in January 2020 and although COVID-19 slowed it down slightly, Doughboys Pizzeria officially opened in September 2020 and has quickly become a local favorite to Fitchburg State students.

“It’s been tough [since COVID-19], but we’ve done pretty well throughout. Delivery has increased and indoor dining is getting there.”

Brad Druckenbroad mentioned that they are more than just classic pizza, however.

“We do have your classic pepperoni or cheese, of course, but we are so much more than just pizza – sandwiches, salads, and more to come,” he said. “We plan love experimenting with new things, and plan on adding some nice New England flavors and eventually finish adding a patio and bar by next spring [2022].”

Doughboys looks to the future to be on the forefront of changemakers. They are currently growing options with health conscience and fitness-inclusive meals, and also waiting for their alcohol license to get finalized with the city of Fitchburg to provide variety to locals.

As a new member of the North Central Massachusetts Chamber of Commerce, Brad Druckenbroad and Doughboys Pizzeria has greatly appreciated how welcoming everyone has been. He said the events are really helpful to meet other local businesses in the Central Massachusetts area.

To order online and learn more about Doughboys Pizzeria, visit their website at, or stop in at any time at 150 Main St, Fitchburg, MA 01420.