Quest for Ovens: connecticut

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.

Thanks.

Showing posts with label connecticut. Show all posts

Thursday, May 26, 2011

Farm to Hearth Wood Fired Bakery, Salem, Connecticut

My Google Alert lucked out for me again. I found an on-line news item about a bakery I had never heard of, Farm to Hearth Wood Fired Bakery, Salem, Connecticut. (I didn't even know Connecticut had a Salem.)

I couldn't find a web site for the business.

The article says, in part:

When he was 16 or 17 years old, Todd Solek built an earthenware oven in his parents' backyard.
"I fired it up, and it didn’t fall apart, so I started baking bread in it," he said. And now, at age 32, Solek has channeled this early passion for bread-making into his unique new business, Farm to Hearth Wood Fired Bakery, located at 26 New London Road in Salem.

This bakery sounds like one I would like to frequent.

05/28/11: Found a couple Facebook pages, here (not updated since Feb., 2011) and here.

Friday, February 25, 2011

Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut

Westfair Online has an article about the opening of a new branch in Danbury, Connecticut of Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut

The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."

Monday, February 14, 2011

Bertucci's Italian Restaurant, Multiple Locations

An article that's part of Braintree Patch discussed healthy menu choices at Italian restaurants.

The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.

"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."

Bertucci's Italian Restaurant has numerous locations in the Northeast US.

Tuesday, January 25, 2011

Modern Apizza, New Haven, Connecticut

A press release about new food concepts at Safeco Field mentioned the biography of one of the contributors, who happens to run Modern Apizza, New Haven, Connecticut.

The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."

Saturday, January 1, 2011

Mobile Pizza Oven For Sale, Colchester, Connecticut

There was an entry (now expired) on Craig's List for mobile pizza oven for sale.

Here is the description, "Mobile wood fired oven with many improvements, trailer is road safe and CT dmv inspected, brakes, mounts for various tools and work has been done to ensure longevity. Brand new retails for 17,000. Genuine hand forged copper exterior," and the asking price, $10500.

Just in case you were thinking of starting your own mobile pizza business.

If you got to this post by searching for "mobile pizza oven for sale" then here is a potentially useful link for you; it's a topic called "Mobile Oven Suppliers and Projects" that is part of my mobile oven link collection for my "Quest for Ovens" site. (The link collection evolves, so there will be more links added as I find them.)

I also have links to "Mobile Oven Businesses" on this page. I have found that some places, like Bend, Oregon, and here in the Twin Cities (St. Paul and Minneapolis, Minnesota) have multiple mobile oven businesses.