Wood-Fired Rustic Breads
In addition to the farming and cheesemaking, we also bake rustic breads to go with our cheeses. Our wood-fired oven, designed by the late Alan Scott, has a hearth that measures 48 X 72 inches (about 1.2 X 1.8 metres). Like our first oven, it is a single-chamber "black oven," the sort that has been in use since ancient times. In engineer-speak, it's a biomass-fueled combustion chamber and thermal stack, which stores the heat from an overnight wood fire in its hearth, walls and dome, and re-rediates the stored heat during the bake.
Apple Biscuits - $3.25
Rosemary Epi - $5.50
Medieval Rye w/ Kalamata Olives - $4.95/lb. (1/4 loaf - $7.50)