Masonry oven Masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. Masonry ovens are built by masons. Humans built masonry ovens long before they started writing. The process began as soon as
Emile Henry (ceramic) Emile Henry (ceramic) Émile Henry Ltd. is a manufacturer of ceramic ovenware, tableware, and bakeware products. Founded in 1850, it is located in Burgundy, France. Pottery Potter, Jacques Henry runs a small workshop in Marcigny, southern Burgundy. The production is varied: jugs, pots, casseroles, dishes, plates… and is manufactured on 2 manual wheels. 2 kilns heated by wood are used for firing. Paul Henry takes over after his father, and from 1882 to 1894 he moves to Paris to expand his customer base. 40 people are employed and the kilns are run on coal. Mechanical wheels, run on gas, replace