Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.


Friday, May 20, 2011

McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa

Doing a Google search for "wisconsin brick oven pizza farm" brought a surprise: The first wood-fired oven business that I have found in Iowa. (I'm not saying there aren't any, only that I am ignorant of them.)

A blog post by Jeremy Iggers at tc foodies mentions A to Z Produce and Bakery near Stockholm, Wisconsin, Vino in the Valley near Ellsworth, Wisconsin, and the Stone Barn, near Nelson, Wisconsin.

The real subject of the post is McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa. The blog post says in part, "It's a little further afield - about two and a half hours from the Twin Cities, but the setting is charming - farm country in the rolling hills of northeast Iowa - and the thin-crust pizza is pretty good....You can watch the pies, which are big enough for two, being baked in the wood-burning brick oven in the dining room - it takes about 90 seconds."

This sounds like another interesting place to visit when I'm in the neighborhood.

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