Outdoor wood-fired bake ovens were common in the 19th century and are making a revival today. Learn from our experts about design and construction of a traditional oven, then put it to use baking breads, a sweet and savory pie, and a gourmet pizza. Explore the intricacies of firing the oven and reading the oven temperature without modern tools. In addition to lunch of fresh baked pizza, you will take home some goodies baked in class.
Class will be between inside and outside environments so dress for the weather (natural fiber materials due to working around flame) and bring an apron.
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