Ovens

The oven is heart and hearth of the home, the place where the final critical stage of baking takes place. The way in which heat is transmitted makes a big difference to the quality of the loaf.

The best bread comes from ovens in which

• the heat is stable and ‘solid’ - ideally ‘retained’ by the mass of the oven structure rather than ‘applied’ by a constant flame or element
• there is a ceramic (not a metal) surface on which the bread can be baked, allowing direct conduction of heat through the base of the loaf, giving more oven ‘spring’ (vertical lift) and a tastier crust
• the heat is evenly distributed through the chamber without the assistance of fans

You’ll find these characteristics embodied in our range of ovens, both wood-fired and electric. There are ready made options and kits for ovens with a capacity of 3-25 loaves (and bigger ones for artisan bakers).

And if you’re not yet in a position to get a brick oven, our lovely Bread Domes are an ingenious and attractive way of turning your standard domestic appliance into a mini ceramic oven.