Why a wood fired oven

Nothing could better express the attractions of baking over a wood fire in a few words: Respect for tradition, quest for authenticity, ancestral know-how, inimitable taste bread and pizza as well baked... Wood-fired baking seduces the artisans who are rediscovering this ancient method of manufacture. For their part consumers remain not insensitive to the values conveyed by designations bread over a wood fire or wood fire pizza are appreciated by customers looking for healthy food and authentic and nostalgic people of a certain image of traditional crafts.

Woodworking economical and ecological combustible

Although the first uses of the wood-fired oven date back to the Gallo-Roman era, the use of wood as a fuel has been revived. The rise in the price of traditional energies is combined with the advent of environmental concerns to upgrade wood to the status of a very popular fuel, both economic and ecological.
The cost of installing a wood-burning oven is now fairly quickly amortized, because the price of wood is more advantageous than that of other energies. In addition, wood is clean and renewable energy.