Food Philosophy

Wood Fired Pizza Ovens

The wood fired pizza ovens plays an essential role in the texture and flavor of American Flatbread. The structure of the oven is a hybrid of influences from traditional earthen bread ovens.

The hearth is made of Vermont fieldstone laid up dry wall. The rock is primarily metamorphic schist that was gathered from the woods in East Warren, near George's home. The core is filled with fine sand from a nearby glacial moraine. The baking surface is Vermont soapstone that was cut from a historic quarry in Perkinsville. The soapstone is particularly well suited to the high temperatures of the wood fire and has superb thermal retention characteristics.

The wood fired pizza oven dome is made from thousands of pounds of clay hand dug from the ravine of a nearby brook. The geometry of the dome was adapted from the 18th and 19th century bread ovens built in rural Quebec. These clay domes are considered by many master bakers to make the very best bread.