In the News

A Masonry Heater Testimonial.

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Dear Albie and Cheryl,

Here are a couple photos of our heater. Karen and I had it built to your customized plans in 1995. It has performed wonderfully over all of these years. At first it was our only means of heating our 2016 sq. ft. super insulated, passive solar house. Two cords of wood heated our house in those early years.

The heater does a ...

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A Big Island Update.

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Another update from the Bread Baker in Paradise, Kevin Cabrera.

May 25, 2008

Aloha,

This last two weeks gave me an excellent Idea of what the production capacities of this little oven can be. I picked up a two week deal, where I made 50 loaves of olive bread every other day for Hapuna Beach Hotel to help them with a shortfall they were having. Of course ...

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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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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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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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Kevin Cabrera: The Big Island’s Itinerant Baker.

Author

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 ...

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