Each week Andi is pre-heating the oven with at least 4 fires, lets the wood burn down completely each time, puts in another load of wood, etc. until the oven reaches a temperature that allows him to bake all night.
Welcome to the World of Authentic Wood Oven Baking
Thousands of years ago, bread was baked on natural stone, using wood heat.
Andi takes you back to those times when life was simple and bread tasted distinctively earthy.
Timing, steam, a wood-fired stone hearth, and carefully cultured ingredients produce Swiss quality artisan bread with irresistible flavour, texture, aroma, and unique crust that is second to none.
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