Turtlerock Masonry Heat
ELMORE MTN BREAD FARM AND SPARROW BREAD AND BUTTER FARM BLUE OVEN BAKERY VERGENNES LAUNDRY
IMAGERY
HARDWARE
Farm And Sparrow


Bread Ana Butter Farm Rye

Bread and Butter Farm is located in South Burlington, Vermont. The bakery is part of a larger farm operation, including a raw milk dairy, pasture raised beef and pork, and year round greens. The bakery is an important facet as “bake day” attracts many customers who also buy other products in addition to bread. Prior to installation of the new oven, Adam baked in an elongated dome style oven he had built himself.
Adam Wilson, the lead baker (and also dairy farmer) learned his baking craft near Frieburg, Germany and bakes breads typical of that region- heavy grained, rye and whole wheat, with wet dough in both hearth and pan loaves.
The bakery is inside an old converted milking parlor which is now holds the oven and farm store. There is a wide window set overlooking the pasture so Adam can keep an eye on his cows while baking, cows being his true love.
This oven has a six by nine foot hearth and six and three quarters inches of mass, which makes it slightly lower duty that the other six by nine foot ovens we have built. This helps the oven fire more responsively during the winter months when there are fewer baking days, and thus longer periods of dormancy. For this reason we also emphasized extra heavy insulation to reduce losses during the longer periods of dormancy.
Despite the decrease in mass, the oven is able to handle five hundred plus loaf bake days without problems.
Door system is three panel flap doors with insulated plugs.

The Bread and Butter oven was built in late winter/early spring 2010 by William Davenport, Adam Wilson, Caitlin Jenness, and Jeremiah Church. Special thanks to Eric Weil for being awesome.

www.breadandbutterfarm.com













CRAFT NOT DEAD.

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