His Irish shortbread, made with Abernethy Butter’s hand-churned butter, is now being sold in 317g tins for an RRP of £7.
Douglas founded his business in 2013, visiting various markets in Northern Ireland to cook and sell traditional Irish griddle bakes such as farls, breads and pancakes.
He said: “The days when traditional breads like potato cakes and soda farls were regularly baked in many homes have long gone. It’s a skill that appears to be dying, and that’s sad because griddle breads are tastier. This led me to attempt to do something to keep the technique alive.”
He sees the shortbread tins as an important diversification of his business, specifically aimed at airport customers who want to take something with them as they go through Belfast International Airport.
The tins join a host of other artisan products at the new country market at BIA, a pioneering project located in the departures zone believed to be the world’s first airside market.
The market is open from Thursday to Sunday and is being run in conjunction with Ulster Artisans, a collaborative group of artisan Northern Irish food and drink producers.
Graham Keddie, managing director of BIA, said: “It gives us a chance to show our customers, both from Northern Ireland and abroad, the excellence of the food available here.”