We are committed to baking in a wood-fired brick oven, which is as much a lifestyle as an occupation. It is heated entirely from locally harvested, cut, stacked, and dried wood. Although it is not the easiest way to bake bread, we believe that a brick oven creates a distinct loaf with a superior crust and aroma.
After five years of hard work, our original wood-fired oven was showing its age. We wanted to continue to bake out of a brick oven but were looking to build a new oven that would be easier on the bakers.
We enlisted William Davenport of Turtlerock Masonry Heat to design and build the new oven for us. The result is a beautiful six foot wide, ten foot deep oven that uses a mechanical loader, burns less firewood and can easily bake 600 loaves from a single firing.