In the News

Big. Island. Baker.

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Aloha,

Well this is just about our last day of our week break. Although we didn’t actually take the whole week for ourselves we did take a break from baking to set up for a class on bread-making which I taught yesterday with Kay as my lovely assistant.

The previous week ended on a high note with another record day at the farmer’s market followed by a pizza party that same evening. It wound up being our biggest weekend so far but ...

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Maine Wood Heat Masonry Heaters Save the Day.

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There’s a been a rash of severe weather in the Northeast as of late. Snow, ice, gale fore winds, power outages and general weather craziness seem to have become the norm. The good news is that as soon as the phone and power turns back on after a storm, nice notes from our clients start showing up!

Take this lovely letter from an ...

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Masonry Heaters: The Green Heating Alternative.

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Maybe you’ve heard a little about masonry heaters–possibly read something online or heard about them from a European friend. If you’d like to read a definitive article on why masonry heaters, also known as “Finnish Fireplaces” and “Russian Heaters,” are a great, green way to heat your home (think renewable resource and clean combustion), consult the Green Building experts over at Continue Reading →

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Maine Wood Heat and Dan Wing in the New York Times.

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This great piece in the New York Times from a few years ago offers a Kneading Conference 2009 preview. You can make the jump to the article here, or if you’re not yet familiar with the Kneading Conference, you can read more about it here or see Maine Wood Heat’s pictures from this past summer here and here.

Briefly, the ...

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New Le Panyol Wood Fired Oven Construction Manual Now Available!

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It’s been a long-time coming and a lot of hard work, but the all new Le Panyol pizza-bread-pastries-roast-steak-stew-and-everything-in-between oven construction manual is finally complete. If you’re considering a Le Panyol for your home or business, it’s a great way to learn about the oven installation process.

You can download it for free by visiting our “Creating Your Oven” page.

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Portable Pizza Ovens in the New York Times.

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It seems a wood fired oven on a trailer (aka pizza trailer) has been generating quite a stir in Brooklyn, New York. It’s proprietor, Dave Sclarow, is chef de cuisine at Lunetta in Boerum Hill and the oven is his culinary/construction side project.

Sclarow christened his homemade oven, dubbed “Pizza Moto,” at a friend’s wedding reception and has been working the local farmer’s market ...

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Le Panyol in Yankee Magazine Online.

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In case you missed the wonder feature on our friend Ciril Hitz’s Le Panyol in the special Fall issue of Yankee Magazine, you can now read it online. It’s a great feature on the oven that we built for Ciril and his wife Kylee at their home in southern Massachusetts.

Ciril–a pastry chef, instructor and department head at Johnson & Wales University in ...

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And we thought 150 years of oven building experience was good!

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An archeological dig in Northern Greece recently turned up what remains of a 6,000 year old farmhouse. Among the artifacts unearthed at the site are two brilliantly preserved wood fired ovens, a testament to the good taste of our ancient ancestors.

While Le Panyol’s 150 year history–which began with brick oven production and now extends into the modern wood fired oven industry–is certainly impressive, it’s certainly not 6,000 years!

Read more about how our great culinary experiences are just a blip ...

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The Toast of the Town (or Island, as the case may be).

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June 23, 2008

It has now been four months and what started out as mostly a vanity project to amuse a aging reprobate is on the verge of becoming a viable business. It has been gratifying to observe the slow but growing buzz about our little enterprise. What started out with a compliment here and a word of encouragement there has become a kind of hip little secret.

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Inch by inch, boule by boule…

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the movement gains steam. There’s a great article in the Burlington Vermont Free Press today on a local farmer/baker who takes his wheat from the fields to the table all on his own.

Here’s a favorite quote, “This flour that originates on this farm is different. It’s not processed on some roller mill in South Dakota,” he said. “It’s like the difference between ...

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