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Last Spring, I learned how to make wood fired artisan French bread from Michael & Sandy Jubinsky at their school, Stone Turtle Baking & Cooking, in Lyman, Maine. In the first few minutes of class, it was clear I was in the company of not only great knowledge and skill, but also great love. Michael and Sandy were clearly passionate about the art and science of baking, and of each other. They worked together seamlessly, as if extensions of one ...

Thanks for stopping in. As you can see, things look a little different here at www.mainewoodheat.com. Don’t worry, you came to the right place.

We hope you like our new look and, even more, hope it’s easy to find exactly what you’re looking for. We decided to revamp the Web site for many reasons, but most of all to better reflect who we are and what we do, offer more resources and ways of understanding our products, and to ...

This month we were thrilled to see our client, Ann Kim, on the front cover of a highly subscribed magazine (PMQ) featuring the very best restauranteurs, chefs, oven manufacturers, and products in the industry.

Kim, owner of Pizzeria Lola in Minneapolis, was given the ever deserving title of one of the top “Wonder Women” in the pizza world. The article pays tribute to Ann’s successful pizzeria, business savvy mind and unyielding work ethic.

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Part Two:

Part one