True Wood Fired Brick Ovens

From the unique experience of a home cooked meal in a wood fired oven to the high demands of the food industry, we offer an extensive line of true wood fired brick ovens designed with you in mind.

Why choose our ovens?

- Organic Clay 100% Natural Refractory Bricked Dome and Floor Tiles

- Oven retains 50% more heat and stay hot for up to 5 days

- Use up to 25% less wood

- Versatility you can make pizza, bake bread, grill, smoke, roast, slow cook, dehydrate

- Easy Assembly with no cladding, no drilling, no cutting for DIY enthusiast

- Superior Quality Materials and Technique that will last generations

- Hand Crafted turn key solution

For Antoine Cantarel, founder of The Bread Stone Ovens Co., cooking in a wood fired oven is a passion. Fueled by a long family tradition, and his love for excellent food, this traditional way of cooking has been passed along for generations since 1815. As a traditionally trained Chef and international food industry professional, he realized early on the need for true wood fired brick oven. Our ovens are designed to be extremely versatile. From a fantastic pizza of course, but also offer a huge range of temperatures and will allow you days of cooking with a single initial firing. All of our ovens are hand crafted by traditional artisans using all natural clay refractory fire bricks all 100% natural. Using a low dome design we ensure low wood consumption and superior cooking result every time. With a single fire our ovens will provide up to 5 days of culinary delight.

Wood Fired Oven Cooking Blog, Recipes and News

  • Wood Fired Oven Heat Retention

     
     
    You may have wondered how, and why our ovens retain heat so well. Here are just a few reasons it retains heat so long making our ovens one of a kind. 
    You can bring the oven to over 1,200F if you would like but in most cases any food will instantly burn above 1,000 F
    What retains the heat taking it 4-5 days to cool off? 
     
    The shape.
    A specially-designed round form.  
    Round and low. The shape ensures perfect uniform cooking and efficient heat radiation, as the dome is close to the food.
    • Perfect shape to make the Neapolitan-style pizza.
    • Looking for more height to bake larger dishes? We offer a raised option that increases the dome and door height by 3".
    The Floor.
    We place 1"1/4 baker tiles on a 2" concrete bed to allow greater thermal mass and ensure superior cooking. 
    Not only is it safer to cook food directly on, but it is refractory clay which is known for resistance to thermal shock and exceptional thermal characteristic. The fully bricked dome makes our oven 25% more efficient than a regular concrete dome.
    Floor Insulation.
    Our ovens come standard with ceramic fiber board. It very easy to install. Just cut to the desired dimension and set the oven right over it. No messy cement and vermiculite to mix and no waiting until it sets.
    A Brick Dome. 
    For its natural beauty, resistance to thermal shock and exceptional thermal characteristic, the fully bricked dome makes our oven 25% more efficient than a regular concrete dome. 
    Dome Insulation.
    Our ovens come standard with 3" ceramic fiber blanket. It is the highest and safest insulation available on the market and is quick and easy to install. Don't settle for the complicated, hard to install vermiculite or grog to save a few extra bucks.
    Insulated Door.
    A  unique feature that allows you to cook with a closed door while retaining all the heat and steam.
    Flue connector with damper.
    The damper allows to control the smoke exhaust, used in combination with cast iron door and it creates an insulating chamber to keep your oven hot longer. The damper contraption allows you to smoke with the oven. 
     
    This is why our ovens take 24 hours to drop from 250 to  200 degrees.*
     
    Day 1 initial fire up at 1000- 800 degrees perfect for making neapolitan pizza
     
    Day 2 as it starts cooling from initial fire, it is still hot enough to make the perfect bread, and still throw a chicken in the oven
     
     
    Day 3, surprisingly without any fire up it can still dehydrate fruit or sauté veggies, or even make a slow cooked stew in our oven.
     
     With all this combined, it makes our ovens energy, and cost efficient- this is why Four Grand Mere makes cooking in a wood fired brick oven an amazing experience.
     
    *Heat retention result may vary depending on initial firing temperature, installation, and seasonal environment. 

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