Blog

Le Panyol in Better Homes & Gardens.

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In the spring 2007, our good friend and client, Michael Yedowitz, had his beautifully remodeled kitchen featured in “Beautiful Kitchens”–a special publication of Better Homes & Gardens. The center piece of Michael’s project? A Le Panyol wood fired oven skillfully inserted just above the range.

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Maine Wood Heat Masonry Heater on YouTube.

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As fall sets in, the next best thing to having a fire in your own masonry heater is watching a near-perfect burn in the Tighe heater on YouTube. Enjoy!

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Dispatches from the Big Island.

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Another update from Kevin Cabrera whose Sandwich Isle Bread Co. is thriving on the Big Island of Hawaii–keep checking in and we’ll keep updating you on his adventures.

March 12, 2008

Aloha,
Well this is our third week at the mini farmer’s market in Waikoloa selling breads and cookies, and we sold everything again. I am starting to see the drawback to introducing a new bread ...

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On a related note…

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Glen Roberts, Anson Mills (Columbia, SC) founder, received Bon Appetit magazine’s “Food Artisan of the Year” award for his work preserving our nation’s lost grains. The trip from farm fields to dinner plates just keeps on getting shorter! Up next, backyard wheat boules and heirloom corn grits fresh from your wood fired oven!

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On the cutting (milling & baking) edge.

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Today’s New York Times features an extensive article on the resurgence of local wheat cultivation around the world. Kneading Conference keynote speaker Don Lewis of Wild Hive Farm and presenter Jack Lazor of Butterworks Farm both receive some due credit for their long-overlooked efforts to revive wheat farming and milling in New York and Vermont, respectively. This movement is gaining steam ...

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Friends in Knead, Friends Indeed.

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Kneading Conference Day Two photo gallery now up! Take a short cut by clicking here.

Richard MiscovichDay Two brought sunshine and a host of excellent presentations by Ciril Hitz, Richard Miscovich, and Stephen Lanzalotta, among others. The sheer volume of knowledge and expertise these folks brought to the event was absolutely amazing. Loaf after beautiful loaf of bread came streaming ...

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New Photo Gallery: Pomodori Pizzeria.

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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 ...

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The 2008 Kneading Conference.

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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 ...

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Maine Wood Heat and Le Panyol in Yankee Magazine.

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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 ...

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Stone Turtle Baking School Fall Schedule Now Up!

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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 ...

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