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https://wildflourbread.com/
We are open every Friday, Saturday, Sunday and Monday from 8am to 6:30pm. We are always closed on Tuesdays, Wednesdays and Thursdays. We are open on all holiday Mondays, including July 4th, Presidents Day, Labor Day, Memorial Day and MLK Day. The only holidays we are closed are Thanksgiving Day and Christmas Day.
https://www.brimfieldbreadoven.com/
Brimfield Bread Oven is a European style bakery in Brimfield Township, Ohio. Everything is made from scratch with simple ingredients, hand-shaped and baked in a wood-fired oven. The bakery began from a cottage foods bakery that we (Jud and Genevieve Smith) began in 2014 using a mobile wood fired oven at our home.
https://www.kingarthurbaking.com/blog/2021/08/04/choosing-the-right-wood-fired-oven
Heated to 800°F and ready to go in less than 30 minutes (compare that with 12 to 24 hours for a masonry oven) with a few handfuls of wood, it’s brought spontaneity to my table. At 5:30 p.m. I can decide to have dinner from the oven and at 6:30 p.m. present a meal of wood-fired fish and vegetables, served in a freshly baked flatbread with tzatziki or tahini dressing.
https://williamrubel.com/all-about-wood-fired-bread-ovens/
Here is how a traditional wood fired bread oven is operated to bake a full load of bread. A hot fire is burned inside the oven until all the smoke had burned off the oven walls and they are white hot. This usually takes from one and a quarter to two hours, depending on the size of the oven and how cold it is to start.
https://www.sourdoughbaker.com.au/blog/2018/1/20/woodfired-ovens
Baking with a wood oven, which usually has substantial thermal mass, is often referred to as baking on a 'falling' oven. That's because the oven is fired till the insulation or core is very hot - often above 500 degrees celsius - and the oven is then used to bake throughout the baking chamber's long 'fall' in temperature.
http://riseupbakeryvt.com/
We are opening our bakery window on a Wednesday-Friday schedule, except for certain holidays: Wednesday 12:30 to 6:00 Thursday 12:30 to 6:00 Friday 12:30 to 6:00. May close earlier if sold out. Feel free to call for information and orders
https://www.driftwoodoven.com/our-story
Neil Blazin, Owner and co-founder of Driftwood oven, is a self-taught sourdough bread baker who believes baking to be a lifelong pursuit and strives to learn something new every day. Through handwork and the loyalty of many followers, the team opened up a shop on Butler Street in Lawrenceville, PA in December 2017. A bakery is next on their list of tasks.
http://woodchefbakery.ca/
Large selection of wood-fired oven-baked breads. Traditional loaves, baguettes, buns, rolls, hamburger and hotdog buns and much more. We offer a large assortment of traditional pastries. Cookies, squares, pies and many other seasonal treats. Save time with our ready-to-eat meals. Our menu varies according to the season.
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