This image is a 1760’s Diderot engraving depicts a typical 18th century European Bake House. If you click on the image you will notice the wonderful details, not only of the oven but, the work table, dough box, scaling area, tools lying about and being used.
Can you feel the heat and smell the bread?
Then . . .
With the discovery of the New World, community ovens began to appear. Bake Houses and community ovens were socially very important, not just by providing the staple of life, bread. As well, these ovens provided provisions during the wars fought in North America during the 18th century. During the Revolutionary War, General Washington ordered portable cast iron ovens to be made for campaigns but, they were not developed, realizing they were not practical. Throughout this period, mud-clay ovens were abandoned and decayed or were destroyed before leaving camp. We certainly did not want to aid in nournishing the enemy! Through the years, camp followers, settlers or nearby communities began to take ove the ovens protecting them not only by taking an oath but, by building roofs and walls of wood, stone, clay or bricks to allow the continued use of the campaign ovens. These ovens were a single chamber, wood-fired design credited to the Romans. The design is still used today.Now . . .
Our oven is the credited single chamber, wood-fired campaign style representing the 18th century ovens built on campaign trails, but to a smaller scale. Today, ovens are reproduced for home and professional use as well as historical sites. Some oven builders choose to construct their ovens of clay and brick, in the historically correct methods. There are a number of books and companies offering oven and building information however, after careful research, we knew we wanted a restaurant quality, food safe oven core. We too choose an all natural material, Larnage white earth, "terre blanche", renowned for its baking properties since Roman times. Terre Blanche has been quarried and used to make earthenware utensils for many centuries and continues to be recognized by oven builders for its high temperature and baking qualities. Located in southern France, at the foothills along the Rhône Valley, surrounded by the famous Tain-l’Hermitage vineyard is this quarry. This site is registered in the country’s geologic heritage and has been owned by Fayol since 1840. Fayol operates on-site for the specific purpose of manufacturing refractory products, made of the fired clay, hence our le Panyol oven. These oven cores are fast heating and inexpensive to operate. This leaves the exterior design elements to your imagination for your location and can be assembled for indoor or outdoor use. For information about le Panyol oven cores please contact us. We are now le Panyol Product Distributors. We can provide you or your site with additional le Panyol oven core information, show step-by-step installations and/or an in-depth installation manual intended to give bakers; home, commercial or historical sites a thorough understanding of how the ovens are installed before a purchase is made. We will be happy to answer any design, performance, general or technical questions and assist you in your own design and installation planning as we did with the following sites. Greenbank Mills and Philips Farm – OvenWilmington DE
http://www.greenbankmill.org
Old Northwest Military History Association – Oven at Fort Meigs
Perrysburg OH
http://www.fortmeigs.org
We are proud to be le Payol Product Distributors.
- We enjoy discussion of an oven's use and other considerations.
- We can aid in discussion of the best size oven for best purpose of the site.
- We can provide detailed le Panyol oven core information.
- We can show step-by-step installations.
- We can show an in-depth installation manual.
- We will answer any design, performance, general or technical questions.
- We can assist with site design and installation planning.