Archive for August, 2008

This past winter Scott traveled to Rothesay, New Brunswick, Canada to build a copper domed Le Panyol Model 180 commercial wood fired oven at Pomodori, a new pizzeria. The restaurant owners, Stephen Goddard, Keith Dunphy and Janice MacPherson, wanted to bring the best pizza possible to their corner of Canada and chose the Le Panyol as the centerpiece of their business.

The menu is ...

The second annual Kneading Conference came to Skowhegan, Maine earlier this month. Maine Wood Heat is proud to play a part in bringing a diverse assortment of professional and home bakers, farmers, millers and local foodies together in the name of reviving local grain production and traditional baking cultures. The conference has roots in a very simple idea that we hold near ...

The newest issue of Yankee Magazine has a wonderful feature on our good friends Ciril and Kylee Hitz. Ciril is an award-winning pastry chef and department chairman and instructor at Johnson and Wales University in Rhode Island. He’s also a big fan of his Le Panyol wood fired oven, which Albie built as part of a Maine Wood Heat workshop a few years ago.

The article, this month’s ...

If you’ve visited us on the web a few times, you may have come across a few pictures of this oven from time to time. It belongs to our friends Michael and Sandy Jubinsky, the owners of the Stone Turtle Baking School in Lyman, Maine.

The Jubinsky’s school is one of the best spots around to get up up close and personal with a ...

After meeting Albie at The Bread Baker’s Guild of America’s Camp Bread a few years ago, Kevin and Kay Cabrera decided to make the trip to Maine for last year’s Kneading Conference (all the way from their home in Hawaii!). Both Kevin and Kay are passionate bakers, and Kevin had dreamed of having his own wood fired oven for quite some ...

Welcome to the brand new Mainewoodheat.com! We’re proud to bring new resources and expanded features on our masonry heaters and the world’s best wood fired ovens to the web. Please have a look around–there’s new information, galleries and–most importantly–our very own Wood Heat Blog! Check in frequently to see the recent happenings in our world and fill us in ...

Maine Wood Heat has enjoyed working with King Arthur flour for several years now. Our first project together was a giant Le Panyol Model 180 commercial oven for King Arthur’s Baking Education Center in Norwich, Vermont. Their instructors have given us some excellent feedback on the teaching oven and quite a few excellent photo ops. Needless to ...

In the winter of 1978, armed with a camera, a notebook, a three week Eurail pass, very little money, and a mission to learn about European masonry heater traditions, I, along with my wife Cheryl, and our infant son Scott, landed somehow in Switzerland. We stayed in the timber frame barn/home (einhaus) combination of a young organic agricultural extension agent, Otto Schmid, and his father. The home was heated, of course, with a Swiss tile stove (Kachelofen) that ...