Three Reasons to Build a Brick Oven

1.

Decades of use with no upkeep. A clay oven will crack, crumble, and dissolve within a decade. A masonry oven will be here long after you are, and will need little if any maintenance. You can bang the inside of the dome and you can live through fifty New England winters and the oven will be just fine. I’ve loved baking in both clay and masonry. I must say, however, I was relieved to finish my own masonry oven and know that I won't have to repair it in two years.

A masonry oven in on Philly's Elfreth's Alley, dating back to the 1700's. 

A masonry oven in on Philly's Elfreth's Alley, dating back to the 1700's. 

Lenny got inside the 11' by 11' oven to do some repairs. The dome is a "barrel vault," one of the styles we build. 

Lenny got inside the 11' by 11' oven to do some repairs. The dome is a "barrel vault," one of the styles we build. 

2.

Efficient, extended baking. An oven built from fired brick holds more heat than a clay oven of the same size. To hold that heat in, we insulate our brick ovens with a generous layer of high-quality, refractory insulation. The result? Firing a laundry basket's worth of wood will let you bake bread for hours, roast meats or vegetables for hours more, and slow roast into the following day. All the while, the oven will be cool to the touch on its outer surface. 

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3.

Craft masonry: A masonry oven is more than an appliance. It is craftwork that will define your backyard. To see beautiful, craft masonry and plasterwork, we usually to look to old buildings. Back in the day, labor and materials were relatively cheap so even middle class families could afford fine brickwork.  Even if intricately detailed brick houses are a thing of the past, on the scale of an oven, this high quality masonry work is affordable. You needn't look farther than your backyard to see beauty and functionality coexist. 

 

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